SOME LIKE IT HOT

Baby it’s cold outside, so best you liberate those amber spirits and creamy liqueurs from the drinks cabinet and stir up some surefire cures against the cold.

PHOTOS: MICHAEL LE GRANGE RECIPES AND STYLING: LIEZL VERMEULEN STYLIST’S ASSISTANTS: EMMA NKUNZANA & LIZÉ BASSON

Mulled apple and rum punch. Recipe on page 12

Vanilla and maple old fashioned

Rum and hazelnut hot chocolate

SPLURGE Sprinkle with chopped toasted hazelnuts

Rooibos hot toddy

RUM AND HAZELNUT HOT CHOCOLATE

Everybody’s favourite cold-weather treat has just gotten a serious upgrade.

Heat 4 cups (1L) full cream milk in a pot. Add 2 large slabs (150g each) chopped dark chocolate, stirring until chocolate melts completely. Remove from heat and add 4 tots (100ml) dark rum and 2-3 tots (50- 75ml) hazelnut liqueur.

Divide hot chocolate between 4 glasses. Serve with a dollop of whipped cream and chocolate shavings. SERVES 4

TIPPLE TIP

For simple syrup, heat equal parts water and sugar together. Heat while stirring until sugar dissolves. Remove and use for cocktails.

VANILLA AND MAPLE OLD FASHIONED

A little twist on the trending classic. Don’t have bourbon on hand? Try another whiskey or brandy instead.

Place 1 tsp (5ml) of each vanilla brown sugar (see tipple tip right) and lemon juice, a few shakes bitters to taste and ½ Tbsp (7ml) real maple syrup (optional) in a tumbler. Add 2-3 tots (50-75ml) Bourbon whiskey and mix well to dissolve sugar. Add ice, a splash of water to taste and finish with a piece of orange rind. SERVES 1

TIPPLE TIP

Make vanilla sugar by combining the seeds of 1 vanilla pod with 1 cup brown sugar. Alternatively, use brown sugar as per recipe and add a drop of vanilla essence to your cocktail.

ROOIBOS HOT TODDY

You don’t have to be under the weather to enjoy this cold-weather cure-all.

Place 4 bags rooibos tea and 4 cups (1L) hot water in a pot and bring to the boil. Simmer for 3 minutes and remove tea bags. Add ½ cup (125ml) honey, 5 lemon slices, 1 cinnamon quill and 1 star anise. Simmer for a further 8-10 minutes. Remove

from heat. Place 2 tots (50ml) whiskey in 4 glasses each. Divide rooibos infusion between glasses and add a lemon slice to each. Serve steaming hot. SERVES 4

IRISH SLAMMER

This pub staple gets its name from dropping a shot glass of Irish liqueur into a pint of stout and whiskey. Our version makes less of a splash!

Pour 1 can (500ml) Guinness beer and 1-2 tots (25-50ml) Irish whiskey in a glass. Pour 2 tots (50ml) Irish cream liqueur over beer and whiskey mixture just before serving. Drink immediately, as the cocktail separates quickly after combining.

SERVES 1

TIPPLE TIP

Put a South African spin on it and use Amarula instead of Baileys.

Irish slammer

MULLED APPLE AND RUM PUNCH

Served piping hot, this spiced sipper will give you rosy cheeks in no time. For not-sofreezing days, serve it chilled over ice.

Combine 4 cups (1L) clear apple juice, 3 Tbsp (45ml) brown sugar or honey, 3 cinnamon quills, 5 bruised cardamom pods and 4 slices fresh ginger in a pot.

Heat and simmer for 8-10 minutes. Remove from heat and add ½ cup (125ml) white rum. Serve warm or chill before serving.

SERVES 4

SHERRY CITRUS SANGRIA

Sherry transforms this summertime drink into a winter treat. Add some citrus and it’s a real showstopper.

Combine 1 bottle (750ml) Sauvignon Blanc and ½ cup (125ml) dry sherry. Add ¼- 1 / ³ cup (60- 80ml) simple syrup (see page 18), if you prefer a sweeter drink. Stir in 4 tots (100ml) orange liqueur and place in a jug with 1 sliced grapefruit, 3 of each sliced oranges and soft peel citrus and a handful of mint. Infuse for 2 hours or overnight for best results. Serve over ice. SERVES 4-6

Sherry citrus sangria

FEAT. CASSPER NYOVEST & THANDO THABETHE