There's still plenty of time to make an awesome infused booze offering for your house guests this Winter. In the Camm and Hooper booze lab we normally infuse our spirits for a month, so now is the perfect time to get cracking if you want to have a tasty cocktail this Christmas. Our Chief Booze Engineer has kindly shared one of his most popular recipes. Don't forget to let us know how you get on!
Step 1.Add the following to a large saucepan -
1 litre of water
100g demerara sugar
2 clove spiked oranges (halved)
1 bramley apple (halved)
50g golden raisins
50g dried figs
2 cinnamon sticks
A good pinch of dried coriander
A pinch of sea salt.
Step 2. Simmer gently for half an hour then remove from the heat.
Step 3. Add two bottles of your favourite brown booze (rum or brandy works best for this recipe) then leave somewhere cool to work it's sexy magic. You can transfer the mix into a different container while it infuses. Just make sure it's covered.
Step 4.After four weeks give your infused spice mix a stir and strain through a tea towel. A clean one please! Bottle it.
The piece de resistance.You can now add your homemade seasonal liqueur to hot apple juice or pimp out your mulled wine with an extra kick of boozey deliciousness.