Sunday, 10 December 2017

Buttered Booze: Two easy hot cocktails for Christmas

It's Christmassssss, nearly. If you're not feeling festive, it's time to hit the hot cocktails to help you along the way.

I'll set the scene; PJs on, lights turned down low, all snuggled up on the sofa watching your favourite seasonal film, with the Christmas lights seductively twinkling at you from the tree... What's missing? Booze! A hot boozy drink makes the whole scenario just perfect.

We've featured lots of hot cocktails on Vinspire over the years:

I think we can squeeze in a couple more, don't you think? 

Butter-topped booze is a great way to add richness and indulgence without the need for using anything milky or creamy, and unless you love being the cat that's got the cream, too many eggnogs sure make you feel lactose-comatosed. 

I've concocted two super easy cocktails for you here; one with bourbon and Chase Marmalade Vodka (Cointreau would work just as well too), and the other with gin and perry cider. Using browned butter adds an interesting nuttiness, as opposed to your standard stuff (find out how to do it here), and it creates little buttery baubles on the top of your drink. Very apt. 

Both are so damn tasty, you'll definitely want more than just the one. So line up the films, you're here for the long haul... Merry Christmas!

Buttered Bourbon & Marmalade (serves 1)

  • 25ml Bourbon
  • 50ml Chase Marmalade Vodka
  • 15ml Sugar Syrup
  • 25ml Lemon Juice
  • 150ml Hot Water
  • 1tsp Browned Butter
  • Cinnamon Stick

In a glass, add the spirits, lemon juice and sugar syrup.

Pour in the hot water, and top with the browned butter. Stir to melt the butter and garnish with a cinnamon stick. 

Buttered G & P (serves 2)

  • 1 x 330ml Bottle of Perry
  • 2 x 40ml Gin 
  • 2 x 1tsp Browned Butter

Heat up the perry in a small saucepan, making sure not to let it boil, and get two glasses out.

Add a shot of gin and a teaspoon of browned butter in each glass. 

When the perry is steaming, divide between the glasses, stir and enjoy! (If it's not sweet enough to your taste, add a bit of sugar syrup)

Lead image credit: Geoff Stearns under CCL

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