Page 32 - ARUBA TODAY

A32 FEATURE
Tuesday 10 december 2019
London offers winter warmers with a festive flavor

By LOUISE DIXON and coconut.
Associated Press Grey Goose brand ambas-
LONDON (AP) — Mulled sador Ambre Morin says
wine, warm spiced cider vodka’s versatility makes
and hot toddies have long it ideal for modern takes
been British staples during on the hot cocktail. Her
winter. advice for home cocktail
Whiskey expert Ross Dennis makers: Be creative.
at Dewar’s Aberfeldy Dis- “Just try to do it step by
tillery explains that the hot step and add things,’’ she
toddy comes from Scot- says. ``I would take inspi-
land. ration from mulled wine,
“The first mention of what for example. Play around
we now think of as a hot with that, try to twist your
toddy comes about in the hot coffee or your hot
1780s. We think the name chocolate. And think
hot toddy comes from about flavors such as, we
the Todian Well … an an- know that chocolate and
cient water source in Edin- orange match. If we think
burgh,” he says. about mulled wine and
The traditional recipe mix- pear, that’s great. I would
es honey and hot water play around with flavors a
with a shot of whiskey, a lot, and spices.”
squeeze of lemon, and HOT BUTTERED RUM WITH
a cinnamon stick and or- FUDGE
ange slice to finish. In this Wednesday, Dec. 4, 2019 photo, a hot buttered rum is displayed at the Queen of Hoxton bar Finally, over in East London
“In the 18th century, it in London While mulled wine, warm spiced cider and hot toddies have long been British staples at the Queen of Hoxton’s
would have been a very during winter many cocktail bars in London offer their own seasonal winter warmers. rooftop bar, head bar-
common thing to mix whis- Associated Press tender Chris McGovern
keys with other ingredients agrees it’s all about exper-
to make it more palatable. festive cheer, you can en- the atmospheric, art deco because it has such rich, imentation, but adds, “I’d
They didn’t have the same joy a ``Bad Santa’’ served basement bar at the Flem- caramel, grainy flavors, stick to the spices that a lot
cask management that in a winking Santa mug. ing hotel in Mayfair. The works really well being of people recognize. So,
we have today,” Dennis “It’s based on rum,” bar hotel was established in heated,’’ Ameye says. Its your festive spices like cin-
says. manager Nico Brulin ex- the 19th century, and the nutty taste also goes well namon, clove, star anise.
While the hot toddy re- plains. “There’s a bit of bar became a glamorous with the chestnut, he says. But then do experiment
mains popular, many Arak, which is kind of like hangout for arts and liter- SNOWPLOW ESPRESSO with totally new flavors like
cocktail bars now offer a variation of sugar cane. ary figures in the ‘30s. Back in Covent Garden, maybe pineapple, or play
their own seasonal winter We do a date-infused oat Bar manager Pasquale at Sushisamba’s latest out- around with gins like hot
warmer. milk and spiced vanilla Ferrillo makes an upmarket post, bar manager Daniele gin and tonics.
Here are five examples syrup, and also some black and extravagant version of Ziaco has created this win- Things that you can rec-
from London’s cocktail chai tea. So it’s like totally wassail, a hot mulled cider tery espresso martini. He ognize, but then give it a
scene, with tips for the Christmas vibes, all the fla- drunk at Christmastime in starts by combining vodka festive twist.”
home mixologist: vors you can find in one medieval England in hopes with a hot double espresso This winter, McGovern has
BAD SANTA drink.” of a good harvest the fol- and a dash of sugar, adds created a new version
Rewind to a ‘70s Christmas The smell of the spices, he lowing year. a measure of amaretto of his hot buttered rum
at the kitsch seasonal pop- adds, will have you ``feel- “I use cinnamon, fresh for a nutty taste, and then punch, adding fudge for
up ``Miracle,” transported ing like a kid again.” ginger, cloves. They bring adds coconut and pista- an even creamier texture.
from New York to the Hen- WASSAIL some nice Christmas atmo- chio foam. “Our hot buttered rum has
rietta hotel in Covent Gar- For a more sophisticated sphere and some sweet- The top is garnished with always been a firm favor-
den. Surrounded by garish tipple, head to Manetta, ness to the cocktail,’’ says marshmallows, pistachios ite with our customers. q
Ferrillo. ``Plus, of course, we
use apple juice … and we
serve it in combination with
cognac.”
WARM WINTER BISHOP
Soho cocktail bar Swift is
serving a mulled wine with
a difference this season.
“We thought we’d do a
bit more of a richer, more
alcohol-full one with bour-
bon, chestnut, orange and
red wine. We added a little
bit of chocolate as well,’’
says senior bartender Sam
Ameye.
He uses a Malbec red
In this Wednesday, Dec, 4, 2019 photo, a snowplow espresso is wine, and says bourbon In this Wednesday, Dec. 4, 2019 photo, the wassail cocktail
displayed at Sushisamba, in Covent Garden in London. enhances the flavors. is displayed at the Manetta’s Bar in Flemings Mayfair Hotel in
Associated Press “It’s that kind of spirit that, London.
Associated Press