The 10 best hot drinks to share outside – from mulled wine to hot butter coconut rum |  Cocktails

The 10 best hot drinks to share outside – from mulled wine to hot butter coconut rum | Cocktails

Wbetween 2020 will be a difficult one. For many of us, the only place we can now meet is outdoors. However, it is not fun to sip cold drinks outside when it is freezing, and hot drinks are shown limited to mulled wine and hot chocolate. To help break free of this paradox, we asked 10 experts about their best recipes for hot drinks, alcoholic and not.


Gemma Simmonite, co-owner of Gastrono-me, Bury St Edmunds
My recipe for mulled wine does not have the itchy sweetness like mulled wine. It is amazingly warming, remarkably simple and, most importantly, very alcoholic. This recipe gives eight glasses. Melt 2 tablespoons honey with a pinch of ground ginger in a saucepan, then add a quart of full-bodied beer and 300 ml of brandy. Add a strip of lemon peel, two cloves, two star anise, three cinnamon sticks and a pinch of nutmeg, then gradually heat to just below boiling point and keep it there for 10 minutes before serving.

Gemma Simmonites mulled wine.
Gemma Simmonites mulled wine. Photo: Gemma Simmonite

Rogue winter warmer

Jack Adair Bevan, former chef at Ethicurean, Bristol
First, make a mulled wine syrup. Put 1 teaspoon of cloves, a teaspoon of cinnamon, a star anise, a pinch of nutmeg and a quarter of an orange and lemon peel in a pan with 300 ml of Regal Rogue Lively White vermouth. Heat at low temperature for 20 minutes, then remove and let it pull with the lid off for three hours. Then add 45 ml of honey and 250 g of sugar, stir to dissolve and pour into a sealable container. Now you will be able to make the cocktail. Add 15 ml of the syrup to a saucepan with 100 ml of vermouth and heat before pouring into a glass or mug with a slice of pear, cinnamon feathers and lemon zest as a garnish.

Warm ginger toddy

Jo Jacobius, author of The Black Book of Gin Cocktails
Gently heat a glass of ginger beer in a saucepan. Mix 50 ml of Brockman’s gin and six strokes of Orange Angostura bitter separately. Pour into a heatproof glass with ginger beer and garnish with an orange zest.

Holy smoked Irish coffee

Antonio Orria, coffee manager at Gentleman Baristas, London
This twist on a classic coffee cocktail owes its name to the use of Frangelico spirits and mescal. Pour 140 ml hot filter coffee, 50 ml Jameson Irish Whiskey Stout version, 25 ml mescal and 15 ml simple syrup into an 8 oz glass. Pour 150 ml double cream and 15 ml Frangelico into a separate container (a glass container works perfectly), close and shake vigorously 20 times. Place a spoon on the surface of the coffee mixture and pour the infused cream on it until it flows onto the drink. Fill the glass to the top.

Apple tree man’s gold

Alasdair Clifford, co-owner of Barrington Boar, Somerset
This is loosely based on the Wassailing folk tale of the apple tree man – the AKA spirit from the oldest apple tree in an orchard – where the fertility of the entire orchard is said to live. Mix 20 ml Somerset Cider Brandy Company’s Ice Cider with 25 ml gold spiced rum. Add to 100 ml of heated apple juice and garnish with local apples and star anise, then serve.

Hot cider… a twist on mulled wine.
Hot cider… a twist on mulled wine. Photo: istetiana / Getty Images

Revitalizing elixir with manuka honey

Shelina Permalloo, former MasterChef winner
This comforting drink is a staple in my house all year round, but is definitely a good one to sip on a dark, cold day. The peppery turmeric mixed with sweet Manuka honey and spinning ginger will keep you warm to ward off the winter blouse. Place 2 tablespoons crushed turmeric, 6 tablespoons lemon juice, 1 teaspoon lemon peel, 250 g Rowse Manuka honey, 1 teaspoon coarsely ground black pepper and 1 tablespoon fresh ginger on the skin in a sterilized jam jar. Shake together until ingredients are thoroughly mixed. Then, when you are ready to drink, take a tablespoon of the mixture and add it to hot water with a slice of ginger and lemon. The mixture stays fresh for up to five days in the refrigerator.

Hot Earl Gray cocktail

Harvey Lockwood, head chef at Murrays, Towcester
First, make Earl Gray-infused gin by adding 2 tablespoons loose Earl Gray to 200 ml of gin and letting stand for an hour and 45 minutes. Then mix 40 ml of the gin with 15 ml of Cointreau, 10 ml of Martini Rosso, 10 ml of Disaronno Amaretto and 5 ml of lime juice. Pour into a teapot with 10 ml of hot Earl Gray tea and serve with orange peel.

Chai infused hot chocolate

Ollie Dabbous, the chef’s patron of the Hide, London
In a saucepan, bring 1650 g whole milk, 125 g whipping cream, 50 g honey and 9 g black cardamom to a boil. Add 15 g of chai tea and 1 g of espelette pepper and infuse for four minutes. Add 375 g Nyangbo 68% chocolate, 100 g Bahibé 46% chocolate, 2 g fine salt and 5 g soy lecithin powder, then blend by hand for two minutes, pass through a sieve and serve.

Hot butter coconut room
Hot butter coconut room Photo: Sam Trevethyen

Hot butter coconut room

Sam Trevethyen, head of beverage training and development at Grind, London
Add 50 ml Aluna coconut rum, 20 ml honey, 8 g butter, 80 ml water and a sip each of cinnamon and nutmeg to a saucepan and heat at low temperature. When the butter starts to melt, whip it all hard to collect it. When it is at 65C, pour it into a coupe glass. The coconut in the rum works perfectly with the warming depth of cinnamon and nutmeg in this drink. It is also really easy to make in bulk.

Tasty tea

Oli Martin, head chef at Hipping Hall, Lancashire
Put two whole butternut squash on a tray and shake at 180C for two hours. Cut in half lengthwise, then take out the pulp, place it in a cheesecloth and squeeze out all the juice. This should give about 400 g of juice. Add 5 g sage, 2 g lemon thyme, 10 g kombu seaweed and heat to 80C. Pull for 15 minutes, pass through a sieve and season with salt before serving.

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