This cocktail bridges the gap between summer and autumn. The traffic on Buber is quietening down, and I wanted a drink to mark the change in footfall.
Imagine a blend of a warming hot toddy, with the refreshment of a posh afternoon tea. Fruity but bracing, drink when the evenings roll in, but there is still warmth in the air.
Apologies for two brandy cocktails in three months. This will wash away the final stain of parsnip juice.
Receptacle:
Teacup
Ingredients:
50ml Brandy
75 ml Apple juice (hot)
1 Tbsp Honey
Hot water
Pinch of cinnamon
Dash of bitters
Slice of orange
Recipe:
Mix the brandy and honey together and apple juice together, and heat until warm. Pour into a teacup, and top up boiling water if needed (you should only need a drop). Add the cinnamon and bitters, and stir until the honey dissolves. Squeeze in the slice of orange. Enjoy on a veranda.
