The Best Non-Alcoholic Winter Cocktails, You Must Try!

It’s that time of the year, the season has taken a turn for the worse, the cold crisp air and consistent rain showers. However, with new seasons comes new cocktails, full of warm spices and autumnal fruits, below are the perfect non-alcoholic cocktails for even the harshest of winters. From hot to cold cocktails there's a drink perfect for any occasion this winter

Spiced Chai:

Ingredients: 

50ml Borrago #47 Paloma Blend

  200ml of Hot Spiced Chai

1/2 Teaspoon Vanilla Essence 

Juice of 1/2 A Lemon 15ml Maple Syrup

Garnish: 

1/2 Slice of Lemon 1 Star anise

Method:

Make the Chai Tea using 200ml of Boiling Water over a Spiced Chai Teabag. Remove the Teabag, mix in the rest of the ingredients and stir until the Maple Syrup has dissolved, then garnish. 

 

Bruleed Orange and Spice, Borrago & Tonic:

Ingredients: 

25ml Borrago #47 Paloma Blend

200ml Quality Tonic  

Garnish: 

2 Bruleed Orange Slices

1 Cinnamon Stick 

Method:

Pour the Borrago over the Ice, add the Tonic and Garnish.  To Brulee the orange slices, sprinkle them with granular sugar, then blowtorch or put under a hot grill until the sugar had caramelised  

 

Vanilla Hot and Spicy:

Ingredients: 

100ml Milk

50ml Borrago #47 Paloma Blend

20ml Maple Syruo 

1/2 Teaspoon Ground Nutmeg 

Garnish: 

1 Cinnamon Stick 

Method: 

Heat the milk and syrup until it is piping hot. Stir in the spice and Borrago until well mixed and ganrish with the Cinnamon Stick.  

 

Orange Iceberg: 

Ingredients: 

50ml Borrago #47 Paloma Blend 

50ml Fresh Orange Juice

1 Cardamom Pod

10ml Sugar Syrup 

Garnish:

A Rosemary Sprig

Orange Slice

2 Cardamom Pods

Method: 

Break the first Cardamom Pod and put the seeds into the glass. Add the remaining ingredients and stir well. Top with ice and garnish. 

 

Hot White Russian: 

 

Ingredeints: 

50ml Strong Hot Espresso Coffee

33g White Chocolate 

50ml Borrago #47 Paloma Blend

Garnish: 

Mini Marshmallows or MarshMallow Pieces, toastes with a blowtorch. 

Method: 

Pour the Espresso over the Chocolate and sitr until all mixed in. Rehaet if needed. Add the Borrago and Garnish. 

 

Winter Cup:

 

Ingredients:

50ml Boiling Water 

25ml Apple and Pear or just Pear Juice

50ml Borrago #47 Paloma Blend

Juice of half a Lemon

15ml Sugar Syrup

Garnish: 

2 Cloves

1 Star Anise

1 Cinnamon Stick

Sliced Orange Peel

1/2 an Orange in 4 pieces.  

Method:

Place the garnish spices in a heatproof glass and pour over the Boiling Water.

Add the rest of the ingredients and stir well until the sugar syrup has dissolved.

This is great to make up as a big batch and keep warm for a party. 

 

Mint Chock Hot Shot: 

 Ingredients:

2 After Eight Dinner Mints

100ml Boiling Water

25ml Borrago #47 Paloma Blend

25ml Double Cream

Garnish: 

Whipped Cream

 Coco Powder 

Method:

Pour the boiling water over the mints in a pre warmed mixing glass. Stir until dissolved and smooth. Mix in the Borrago and Cream.

Reheat if needed garnish with cream and a dusting of cocoa power.  

 

Blackberry Bramble:

 

Ingredients: 

12 Blackberries

50ml Borrago #47 Paloma Blend 

25ml Maple Syrup

Juice 1/2 Lemon

Ginger Beer to Top

Method: 

Muddle the Blackberries in a shaker Glass.

Add the Borrago, Maple Syrup and Lemon Juice and shake well, until the syrup has dissolved and the drink is nice and cold. 

Double strain using a fine sieve into an ice filled glass.

Top with the Ginger Beer and Garnish 

Garnish:

Blackberries 

 

Apple Thyme: 

Ingredients: 

50ml Borrago #47 Paloma Blend 

50ml Cloudy Apple Juice 

Juice of 1/2 a Lime

1 Teaspoon of Honey

Pinch of Cinnamon

Garnish: 

1/2 an Apple in match sticks 

Sprig of Thyme 

Method:

Put all the ingredients in a cocktail mixer with no ice and shake well until the Honey has dissolved. 

Add ice and shake till cool. 

Strain into a glass and garnish with the Apple pieces and Thyme. 

Satsuma Fizz:

Ingredients:

50ml Satsuma Juice

25ml Borrago #47 Paloma Blend

1/2 Cardamom Pod

Non-alcoholic Sparkling Wine To Top

Garnish: 

Satsuma Slice

Method:

Mix the Juice and Borrago in a Champaign flute with the seeds from the Cardamom Pod, top with the Wine and serve