It’s prime time for hunkering down and getting cosy and a little merriment is just what we need to get through the long, dark winter!
Now is the time when we are in need of something warming and comforting. A time when we forget drinks with ice and start to warm everything up – our wildly spiced Gin Toddy has been a firm favourite at our Winter Feasts over the past few years.
Combining childhood memories of mulled apple with a handful of wild spices, we’ve swapped out the classic whiskey for the floral and botanical flavours of gin – it’s a delicious spin on the hot toddy.
120ml Distillers of Surrey Aromatic Gin
800ml Apple Juice – we like to use an apple juice that is quite sharp/tart – we use Owlet Bramley Apple Juice, often available in Farm Shops
8x thin slices of apple, to garnish
For the mulling spices:
We used a variety of wild spices, foraged throughout the year and dried, so you may struggle to get the below ‘off the shelf’. We’ve added suggestions for more common alternatives, that you can source from the supermarket.
3-4 dried wood aven root (for a clove flavour)
1 tsp dried common hogweed seeds (for an orange/cardamom flavour)
Handful of dried magnolia petals (for a ginger flavour)
If you can’t source the above, you could add 2-3 cloves, a few fresh orange slices, 4-6 cardamom pods and a small stick of cinnamon.
Add the apple juice to a pan and gently heat, add your selection of mulling spices and leave on a gentle heat for 10-15 minutes (don’t allow it to go to the boil).
Add the gin to your serving glass, then pour over the hot mulled apple. It’s important not to add the gin to the pan, as you don’t want to burn off all the alcohol!
Add a slice of apple to garnish and enjoy!
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It’s important not to add the gin to the pan, as you don’t want to burn off all the alcohol!
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