200ml Hudnott’s Elderflower Gin
1 litre tonic water (elderflower if preferred)
Tin of pear quarters
Handful of frozen raspberries
Sprig of mint
Gently heat the Hudnott’s Elderflower Gin, elder flower tonic and pears. Do not boil as you’ll loose the alcohol! Turn off heat and leave to marinate for a few minutes.
Pour into gin glasses and serve with a couple of frozen raspberries and mint for “a beaut of a winter warmer”.
An added extra is you have some delicious tasting, alcoholic pears to have as a dessert. Serve with cream, ice-cream or custard!
Sugar syrup is in many cocktail and is easy to make. Once made you can store in a fridge for up to one month.
In a medium saucepan combine equal measures of sugar and water. Bring to a boil, stirring, until sugar has dissolved. For smaller quantities just combine freshly boiled water with equal amounts of sugar and stir well to dissolve sugar. Allow to cool.
Best to mix the wine, Hudnott’s and fruit in an airtight container and leave overnight, preferably in the fridge. Half fill a 2 litre jug
In a cocktail shaker filled with ice, shake together the first three ingredients and strain into a rocks glass filled with crushed ice, mounded high.
Pour 1/4 cup granulated sugar with a dusting of ground cinnamon in a small plate. Mix to combine. Rim cocktail glasses with the sugar mixture.
