As it’s the 5 November we’ve been looking for some suitable cocktails to celebrate the day and here are a few that tickled our fancy. Have a fabulous evening and stay safe.
Gunpowder Gin Punch
Zest of 1 lime
115g granulated sugar
Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and leave covered for 6 hours or even overnight, covered. Strain peels from the mixture, set liquid aside.
For the Gunpowder Tea:
3 teabags gunpowder green tea
450ml boiling water
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.
For the Punch:
450ml Gunpowder Tea at room temperature
8 dashes celery bitters
Lemon wheels and celery stalks for garnish
In a jug or punch bowl, combine gin, tea, bitters, and citrus syrup. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the fridge. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.
225g fresh or thawed frozen sour cherries, pitted
450ml London dry gin
Juice of 4 lemons
1 bottle (750 ml) chilled dry rosé wine
Lemon slices, for garnish
Bring sugar and 180ml water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool.
Combine syrup, cherries, and gin in a large jug, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.
7ml Scotch whisky
Add both ingredients to a mixing glass and fill with ice. Stir, and strain into a Martini glass. Garnish with a lemon twist.
Charred Lemon Gin Sparkler
For the charred lemon juice:
12 lemons, halved
For the charred lemon juice: Preheat heavy-bottomed frying pan over a high heat. Add lemon halves cut side down and cook until well charred, about 2 minutes. Let cool then juice, straining out seeds.
For gin rosemary mixer:
8 sprigs of rosemary, cut in half
6 tablespoons sugar
1 cup charred lemon juice
Muddle the rosemary and sugar in large jug, bruising it with the back of a wooden spoon until you can smell the rosemary. Add the gin and lemon juice and stir to dissolve the sugar. Refrigerate, removing the rosemary sprigs after one hour.
For each cocktail:
60ml gin rosemary mixer
2 tablespoons sparkling wine
Rosemary sprig for garnish
Fill a glass with ice. Pour in gin rosemary mixer through a fine-mesh strainer. Top with sparkling wine. Stir once. Garnish with a sprig of fresh rosemary and serve.
Hot Gin Toddy
2 teaspoons vanilla caster sugar
juice of half an orange
60ml hot water
2 cardamom pods
Combine the sugar, orange juice and gin in a brandy glass and stir well. Bruise the cardamom pods and let them sit in the boiling water for two minutes before straining the water into the glass and mixing well until the sugar is completely dissolved.