50ml Hudnott’s Redcurrant Vodka
Tsp brown sugar
Splash Angostura Bitters
2 Maraschino cherries
3 Orange wedges
3 Ice cubes
‘Muddle’ the orange wedges, sugar, Angostura Bitters and Hudnott’s Redcurrant Vodka in a cocktail shaker.
Add 3 ice cubes, cherries and stir. Pour and serve.
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.
