We’re here, finally: the end of the year. Not an uneventful one, either: highs and lows came thick and fast, with barely a moment to take it all in.
If nothing else, it calls for a drink. Probably a couple. Whether you’re heading out for a club night or a blowout meal, or having a party at home, start the night with a toast to what’s passed, and what’s still to come. New Year’s Eve may traditionally call for Champagne – and quite right, too – but to avoid waking up tomorrow with a stonking headache and acid reflux from hell, try a cocktail before you get into the bubbles. Here are three ideas to see you through the night.
Hot Buttered Brandy, Liam Davy of Hawksmoor
If you’re in, it’s a beautiful, warming drink that feels indulgent enough to enjoy at a New Year’s party. But if you’re out and about, maybe watching fireworks, this is an ideal warmer for your thermos flask; there’s plenty of fruit and spice from the apple and sloe gin, with a big kick of brandy and soft hug of butter.
Ingredients
Recipe
- Any brandy should work, but Seven Tails works best as it has a distinctive flavour, as it’s a blend of Armagnac and Cognac. Simply warm all the ingredients in a pan, being careful not to boil, for 10 minutes, and skim off any whey from the butter. Serve with cinnamon sticks.
Chestnut Manhattan, by Dinings SW3
This one combines two classic winter flavours: chestnuts, and the comfort of a good Manhattan. The result is a classic cocktail, but one boosted with a bit more of the those brown, leathery, woody flavours – the chestnut really makes a difference. It’s an elegant drink with a welcome kick to it. If you’re still getting dressed up and going for it, this is the thing to drink.
Ingredients
Method
- If you’re using fresh chestnuts, the way the restaurant does, then you’ll need to do a little prep work. Make a small cross in the bottom of them and roast them in the oven at 200 degrees (roasting over an open fire also works…), then wrap them in a cloth and leave them for quarter of an hour. After than, peel them and pour them into a jar with the whisky for as long as possible to infuse it with their flavour.
- Once you’re ready to go, fill a cocktail shaker with ice, pour in the chestnut-infused Toki whisky (if you don’t have any, a light blended Scotch should work, or a single malt along the lines of Glenfiddich), add the bourbon and vermouth, and stir. If you haven’t had time to infuse the Toki with chestnuts, just add in 15ml chestnut liqueur instead. Once stirred, pour into a Martini glass.
The Italicus High Tea, Giovanni Spezziga of the Coral Room
New Year’s Eve can be a long night — keep it light with this. Italicus is 20 per cent strength, so makes a lighter base than using a spirit. The fizz is, of course, perfect for a big, celebratory night, and the raspberry jam gives a kick of sweetness and sugar to keep you dancing all through the night.
Ingredients
Recipe
- Shake all the ingredients up in a shaker with ice, strain the mixture into your flask, top with English sparkling wine and then add orange zest. If you can, use a coupe glass; otherwise, a flute will do.
