There's still plenty of time to make an awesome infused booze offering for your house guests this winter. Normally in the Camm & Hooper booze lab we infuse our spirits for a month so time to get cracking if you want to have a tasty Christmas cocktail.
To a large saucepan add 1 litre of water, 100g demerara sugar, 100g honey, 2 clove spiked oranges (halved), 1 bramley apple (halved), 50g golden raisins, 50g dried figs, 2 cinnamon sticks, grated nutmeg a good pinch of dried coriander and a pinch of sea salt.
Simmer gently for half an hour then remove from the heat.
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.
After four weeks give your infused spice mix a stir and strain through a tea towel. A clean one please! Bottle it.
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.