Winter warmers
The fact that Christmas and New Year are over with does not necessarily mean that spring is just around the corner. Far from it January, February and even March can be fiercely cold months, so cold, in fact, that our customers feel inclined to stay at home rather than make the effort to go out. This is the time of year when turnover goes down but overheads go up. So we need to think of ideas to coax people out of hibernation, and I can think of no better way than offering them hot alcoholic drinks. I don't just mean the ubiquitous whisky-all-in or a simple rum and hot water, so much as the welcoming, warming and comforting hot toddy of yesteryear. But before we get down to individual recipes, there are one or two points which we need to bear in mind:
Hot alcoholic drinks must not be allowed to come to the boil if you want to retain the alcoholic strength. Simply heat gently to just below boiling point.
Where spices are used, leave them in the heated, covered punch, or whatever, for at least 15 minutes to allow the flavours to blend and mature to give a more rounded, full-flavoured drink.
Wherever possible, use whole spices which can be removed before serving and so add nothing except their flavour. Ground or powdered spices make the drink cloudy and full of sediment. Nowadays, sachets of spices, tailor-made for the job, are readily available from most high street supermarkets. No mess, no fuss, dead easy.
On the equipment side, slow cookers are ideal for keeping hot punches warm but if you do not have one of these, use a large vacuum flask.
Glasses and mugs should be warmed first wherever possible. This can be done by immersing them in hot water for a few seconds and then drying them thoroughly before filling. Here are some ideas: Mulled Red Wine Ingredients: a large pinch of ground ginger; one tablespoon brown sugar; eight cloves; quarter pint water; a bottle of red wine; quarter pint of port. Mix the ginger with the sugar in a saucepan, then add the cloves and water, and heat to just below a simmer for around 20 minutes. Strain. Add the wine and heat to below simmering point for five minutes, add the port and serve in warmed glasses. Makes about six glasses. Mulled White Wine Thinly pare the rind from a lemon and squeeze the juice. Mix the juice with four tablespoons of clear honey in a saucepan. Add the lemon rind, a two-inch cinnamon stick and a bottle of medium dry white wine. Heat gently to just below simmering for 10 minutes. Remove the cinnamon stick, add four tablespoons of whisky, a slice orange and serve in warmed glasses. Makes about six glasses. Gluhwein You will need one lemon, eight cloves, one bottle of red wine, four ounces sugar, two two-inch cinnamon sticks, 150ml brandy. Spike the lemon with the cloves. Gently heat the wine, sugar, cinnamon sticks and lemon in a saucepan to just below simmering for 10 minutes. Lower the heat and add the brandy, warm for two or three minutes. Strain and serve immediately in warmed glasses. Makes about six glasses. Mulled Madeira Gently heat one bottle of sweet Bual Madeira, four tablespoons of brandy, four tablespoons of apricot brandy and half a pint of fresh orange juice to just below simmering point for 10 minutes. Add hot water to taste (about 150ml) and serve in warmed glasses. Sprinkle nutmeg over the top. Makes 10 to 12 small glasses.
