Coupe Forêt

Inspired by: Fir Tree

Serves 1

INGREDIENTS:

For the syrup (makes approx. 8 servings):
230ml water
200g sugar
Handful of washed pine sprigs

For the cocktail:
25ml–30ml Vermouth Bianco
Dash of Champagne

METHOD:

1. To create the syrup, bring the water to a boil and whisk in the sugar. Continue whisking until the sugar has dissolved.
2. Add the pine to the solution, boil for one minute and then steep for 30 minutes.
3. Pour the syrup through a fine mesh strainer (or multiple layers of cheesecloth) into a glass bottle, or jar. Set aside to cool.
4. Once cooled, pour the vermouth into a champagne flute, add 10ml of the syrup and top with Champagne until the flute is full.
5. Finish with a pine sprig to garnish.

Spritz d’Hiver

Inspired by: Winter

Serves 1

INGREDIENTS:
For the syrup (makes approx. 8 servings):
230ml water
200g sugar
1 cinnamon stick
1 star anise
2 whole cloves
Pinch of ground nutmeg

For the cocktail:
50ml Vermouth Rosso
75ml Champagne
Soda
Redcurrants for garnish

METHOD:

1. To create the syrup, bring the water to a boil and whisk in the sugar. Continue whisking until the sugar has dissolved.
2. Add the cinnamon, star anise, cloves and nutmeg to the solution, boil for one minute and then steep for 30 minutes.
3. Pour the cooled syrup through a fine mesh strainer (or multiple layers of cheesecloth) into a glass bottle, or jar. Set aside to cool.
4. Once cooled, pour the vermouth into a wine glass, add 10–15ml of the syrup and 75ml of Champagne, then top with soda.

Negroni Safran

Inspired by: Highland Escape

Serves 1

INGREDIENTS:
For the gin:
Pinch of saffron
750ml gin

For the cocktail:
Ice
25ml infused gin
25ml Campari
25ml Vermouth Rosso
Orange or grapefruit wedge, or peel, to garnish

METHOD:

1. To infuse the gin, add a generous pinch of saffron to the bottle and leave for a few days. Shake every once in a while to prevent the saffron from settling. Then strain off any remnants.
2. Fill a tumbler with ice, add 25ml of infused gin, the Campari and Vermouth, and stir until the drink is chilled (approx. one minute).
3. Garnish with a slice of orange, or grapefruit.

Vin Epicé

Inspired by: Roasted Chestnut

Serves 6

INGREDIENTS:
750ml Merlot wine
1 cinnamon stick
2 star anise
4 cloves
Pinch nutmeg
Orange to garnish

METHOD:

1. Boil the wine in a saucepan and gently add the spices. Then cook on a low heat for 10 minutes.
2. Leave to mixture to cool and infuse for about 10 minutes.
3. To serve, heat without boiling, strain the wine through a sieve and pour into a wine glass.
4. Garnish with a slice of orange and cloves