Long before pumpkin spiced lattes, there was chai – a beautiful blend of black tea, milk, cinnamon, cardamom, ginger and garam masala.


Best Ever Mulled Wine


Serves 12 Prep time Less than 15 minutes Cooking time 2–4 hours


4 tangerines, clementines or satsumas


1 vanilla pod, split lengthways 8 cloves and 8 allspice berries 2 cinnamon sticks 3 star anise 3 bay leaves 300g caster sugar 2 x 75cl bottles of red wine 200ml brandy


1. Cut the tangerines into 4 or 5 thick slices and put them in a large saucepan. Add the vanilla pod, cloves, allspice, cinnamon, star anise and bay leaves. Stir in the sugar. Pour over the wine and brandy and place the pan over a low heat. Bring to a gentle simmer and bubble over a very low heat for 15 minutes, stirring occasionally.


2. Remove the pan from the heat and set aside for 1–4 hours before serving to allow the flavours to blend. Heat through gently without boiling, then strain, leaving some of the larger spices for decoration, and ladle into heatproof cups.


Courtesy of the Hairy Bikers


the popularity of bánh mí sandwiches, and you can get your sweet coffee fix at al- most every location. Your only caution will be to get there early, as batches of Vietnamese coffee take time to brew and restaurants with high-peak customers at lunch will take away in bulk.


Mulled Wine and Hot Cider Pubs offer cold beer (ok, 10o


C-12o C) all


year long. If the rain is pouring down, and you happen into a warm pub (with a roar- ing fire if you’re lucky) the last thing you want is a cold beer. Luckily, mulled wine and hot cider are two options for you.


Most pubs like Young’s, Fuller’s and Nicholson’s have mulled wine made on the premises. Hot cider is also a new addi- tion, with Rekorderlig offering a warm apple cinnamon cider.


Hot Toddy


Asking for a hot toddy might make you feel like you are ordering a remedy of some kind, but this drink has history be- yond adding hot water and honey to a whiskey of choice. The recipe dates back to the 1780s, but is often credited to Robert Bentley Todd, an Irish-born physi- cian who prescribed a hot drink of brandy, canella (white cinnamon) sugar syrup and water. Not a bad legacy to have a drink named after you! Alternatively, head up to Hawker House in Hackney where hot- buttered rum and hot chocolate laced with cognac can be your tipple of choice.


Hot Boozy Drinks


In 2017, Time Out held a fun event called Hot Boozapalooza. For £20, participants arrived at the open lot down from Borough Market to try out five hot con-


coctions from bourbon, gin, tequila, rum and vodka. With no ice or tonic in sight, drinkers were able to explore the hot world of alcohol thanks to featured ven- dors selling their bottled wares. There’s no sign of this event making a come-back at the time of press, but we can still get our warm booze in other places. Selfridges is always a good shout for a rooftop winter adventure so we are looking forward to their bar launch, despite the Christmas shop opening up in August!


Splashing out at Hakkasan might not be on the cards, but maybe a cheeky cocktail can be. Their Ruby Warmer blends to- gether Tuaca brandy liquor, port, cinna- mon, nutmeg and liquorice bitters. Irish Coffee is a great stand-by, but Merchant Tavern (36 Charlotte Street) give this sim- ple drink extra complexity with 12-year- old Redbreast whiskey, Merchants molasses syrup and Colombian coffee. With negroni making a mark this summer, perhaps we will see more mulled negroni: campari, sweet vermouth and gin are gen- tly warmed with Cabernet Sauvignon, fresh orange and five spice.


Amber Raney-Kincade is the American Tour Guide in London, offering walking tours and private hire to those looking to explore on foot. Find out more at www.AmericanTourGuideInLondon.com or follow her on Twitter@AmericanLDN


10 FOCUS The Magazine November/December 2018 www.focus-info.org


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