FOUR WARM GIN COCKTAILS FOR WINTER DRINKING

When it's cold outside, these are the gin drinks we're making to stay warm (and spicy)...

  • HOT GIN TODDY

    INGREDIENTS
    • 45mL Rare Dry Gin 
    • 100mL hot water
    • 20mL fresh lemon juice
    • 15mL honey
    • A 20 cent piece size of ginger 
    METHOD
    • Warm a mug with boiling water, once ready, discard water
    • Build ingredients starting with honey to ensure consistency 
    • Garnish with a lemon wheel (and if you’re feeling a little fancy, add winter spices of your choosing)
  • BLOODY TODDY

    INGREDIENTS
    • 50mL Bloody Shiraz Gin
    • 15mL honey
    • 1 tbs mixed spice*
    • 150mL hot water
    • 1 hibiscus tea bag
    • Lemon
    METHOD
    • Build the first four ingredients in a heat-proof vessel and stir
    • Add the hibiscus tea bag and steep for three minutes
    • Remove the tea bag and strain liquid into your favourite hot beverage vessel
    • Garnish with a lemon wheel

      *To prepare mixed spice, place a bay leaf, sprig of rosemary and anise pod in a cheese cloth or tie together.
  • BLOODY HOT NEGRONI

    INGREDIENTS
    • 30mL Bloody Shiraz Gin
    • 30mL Maidenii Sweet Vermouth
    • 30mL Campari
    • 30mL orange juice
    • 80mL spiced tea (see recipe below)
    • Slice of orange with cloves pierced in
    METHOD
    • Prepare spiced tea (instructions here), then add 80mL to a heat-proof vessel along with gin, vermouth, Campari and orange juice
    • Stir to combine
    • Garnish with your clove-pressed orange slice
  • Another Bloody Mulled Wine

    INGREDIENTS (Serves 10–12)
    • 375mL Bloody Shiraz Gin
    • 375mL ruby port
    • 750mL red wine
    • 500mL water
    • ½ cup brown sugar
    • ¼ tsp freshly grated ginger
    • ¼ tsp freshly grated nutmeg
    • ¼ tsp ground allspice
    • 4 oranges
    • 20 cloves
    METHOD
    • Pre-heat oven to 175ºC
    • Wash and pat dry oranges; pierce and stud each with five cloves
    • Place pierced oranges on a baking sheet and roast until browned all over (about 75 minutes)
    • Add remaining ingredients to a pot, bring to a simmer and stir to dissolve spices
    • Slice oranges in half, squeeze juice into simmer mixture and stir
    • Warm to desired temperature
    • Ladle the cocktail into your favourite vessel and garnish with clove-studded orange wedge