STARS HOLLOW – a spiced apple gin punch
Ingredients:
750 ml Spiced Apple Juice
150 ml Mirabeau Rosé Gin
Some Grated Nutmeg
For the Spiced Apple Juice:
2 Cloves
2 Crushed Cardamom pods
2 Star Anise
Juniper Berries,
peel of 1 Orange
peel of 1 Lemon
Thyme
Method:
- Make the Spiced Apple Juice by simmering the apple juice and spices together gently for two minutes.
- Add the Mirabeau Rosé Gin with spices in a pan.
- Serve in glass half pint tankards and garnish with slices of apple, cinnamon sticks and a dusting of nutmeg.
FESTIVE SPRITZ
Ingredients:
45ml Mirabeau Dry Rosé Gin
15ml Rosso Vermouth
30ml Lemon Juice
30ml Festive Syrup
Sparkling Water to top or for a Mirabeau spin use La Folie
For the Festive Sugar Syrup:
Add a bit of festive spirit to your syrup. The recipe uses equal amounts of water to sugar and honey, and you can easily double the recipe. If you want a thicker syrup, use a little less water. Play with the spices for your perfect mix and remember this will come together over night.
200gms Sugar – Golden Caster gives a nice glow but is granulated or use Demerara for a rich colour and deeper flavour
50ml Honey
250ml Water
2 Cinnamon Sticks
1 tbsp Freshly Grated Ginger
2 Allspice berries
1 Whole clove
Orange Zest and slices from a quarter of an orange
Method:
- Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar.
- Turn the heat off once the syrup has come to a simmer. Do not boil.
- Cover and leave the syrup to infuse until cool.
- Strain into a clean jar or bottle. Keep in the fridge for up to two weeks.
- Shake all the ingredients and strain into an ice filled Collins glass. Garnish with cranberries or pomegranate seeds and a sprig of Rosemary
