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:
