As we seem to in the middle of our 3rd winter I thought it would be a good idea to revisit some good ol' cockle-warming cocktails, so here they are again!

Apple Spiced Gin Tea Toddy

We served this fantastic winter warmer at the Few SpiritsStreet Easy Cart at the Seven Dials festive shopping night. The recipe below is enough to quench 4 thirsty souls.

Dispensing seasonal cheer from the Few Spirits Street Easy Cart

• 200ml FEW American Gin
• 120ml Apple Spiced Tea (Dried apple pieces, cardamom, clove, cinnamon & black pepper)
• 1 teaspoon Coriander Seeds
• 60ml lemon juice
• 50ml sugar syrup
• 2 cinnamon sticks
• A dash or 2 of Adam Elmegirab's Teapot Bitters (this is an embellishment of the original recipe as they weren't available in time for the Street Easy - they really hit the spot when dropped into the hot mug just before you drink)

First brew the Apple Spiced Tea for 5 minutes, (you can buy this or make your own to taste if you’ve got time), then strain into a saucepan on medium heat. Add the remaining ingredients and heat until piping hot. Serve in tea cups with a twist of lemon zest and a stick of cinnamon.

Ginger Spiced Old Fashioned

• 60ml Four Roses Small Batch Bourbon
• 15ml Ginger Spiced Syrup*
• 4 Dashes Dr Heather Duncan’s Christmas Bitters
• Cinnamon stick & star anise to garnish

Combine all the liquid ingredients in a mixing glass and add plenty of good ice cubes. Stir 15-20 times (to taste) and strain into an old fashioned glass with a large ice block. Garnish with a cinnamon stick and balance a whole star anise on the rim of the glass.

* Ginger Spiced Syrup

• 750g unrefined cane sugar
• 750ml water
• 400g fresh root ginger, peeled and thinly sliced
• 5 cinnamon sticks
• 5 star anise (whole)
• 1 tsp ground nutmeg
• 20g green cardamom pods
• 10 black peppercorns
• 20ml lemon juice (optional)
• 20ml Bourbon – high proof (optional)

Lightly crack the peppercorns and the cardamom pods, then combine all ingredients (except lemon juice) in a pan over a low heat, and bring to simmering point. Stir regularly and simmer for an hour. Allow to cool to room temperature before fine-straining the ingredients, then transfer into a clean bottle and keep refrigerated. The syrup lasts for 2 weeks in the fridge – to increase the life add some lemon juice and high proof Bourbon once cooled.