But colder temperatures doesn’t mean having to give up on your favourite summer tipples; and this Gin-fanatic certainly isn’t ready for that. So while the perfect G&T is the best thing to cool down with on hot days, there are plenty of other ways to enjoy the juniper-based spirit which don’t include ice-filled highball glasses.
From mulled punches to hot toddy-style tipples, here are the best hot Gin drinks for cold days.
- 50cl Hendrick’s Gin
- 50cl Madeira wine
- 6 slices of lemon
- 1 slices of orange (plus 1 additional slice for each glass for serving)
- 1 tsp brown sugar
- 3 chunks of pineapple
- 3 tbsp of honey
- 1 tablespoon of freshly squeezed lemon juice
- 5 cloves (plus additional cloves for each glass for serving)
- 1 tsp ground cinnamon
Add all the ingredients to a large saucepan and simmer over a low heat for 20 minutes. Don’t let the punch boil. To serve, pour the hot mixture into a punch bowl or teapot and garnish with orange slices studded with cloves.
For the Cinnamon Simple Syrup:
- 1 cup of sugar
- 4 cinnamon sticks, plus one for garnish
For the Cocktail:
- 75ml Gin
- 50ml cinnamon simple syrup
- 25ml lemon juice
- 1 dash Angostura bitters
First, make the syrup by combining 2 cups of water with the sugar in a saucepan. Add the 4 cinnamon sticks and simmer over a low heat for 10 minutes, stirring until the sugar has dissolved. Discard the cinnamon sticks and put the syrup to one side.
To make the cocktail, heat the Gin, syrup, lemon juice, and 75ml of water in a pan. Remove from the heat and add bitters. Garnish with a cinnamon stick.
In the run up to the holiday season, Sloe Gin becomes ever more popular. Made by infusing sloe berries and sugar with Gin, this sweet tipple is technically a liqueur due to its sugar content. Regardless, it’s warming and delicious and is best served room temperature. Try City of London Sloe Gin, made by the City of London Distillery, with their classic London Dry Gin.
- 150ml Gin (something sweet, like Hayman’s Old Tom works well)
- 1 bottle of red wine
- 200ml cloudy apple juice
- 90g demerara sugar
- 3 cloves
- 1 tbsp honey
- 2 dashes of Angostura bitters
- 1 star anise
- Satsuma segments and cinnamon sticks (for garnishing)
Add all the ingredients to a pan and simmer for 20 minutes over a low heat. Leave to cool slightly, then strain before serving. Garnish with pieces of satsuma and a cinnamon stick.
- Juice of half an orange
- 1 tsp honey
- 50ml Gin (something with heavy juniper like Sipsmith works well)
- 2 Cardamom pods
Juice half an orange into a mug. Add a teaspoon of honey, and a good slug of Gin. Top with boiling water, bruise a couple of cardamom pods and add to the mix. Stir until the honey has dissolved, remove the cardamom pods, and enjoy.