Savoury rather than overly sweet, serve this warm in your favourite mug or scale up the recipe for a party punch your guests won’t forget!
To butter your gin:
1 bottle, Cambridge Dry Gin
150g unsalted butter
3 star anise
1 cinnamon stick
For the gingered vanilla syrup:
Mix a vanilla syrup (Monin or Giffard) half & half with a fiery ginger beer
To make your cocktails (serves 2)
50ml Cambridge Dry Buttered Gin
50ml fresh apple juice
20ml Gingered vanilla syrup (see above)
20ml Lemon juice (fresh or bottled)
5ml Crème de Cassis
Ice (if serving cold)
Fresh rosemary, to garnish
First, butter your gin by adding one bottle of Cambridge Dry Gin to a saucepan with the butter. Add the spices & warm on a low heat to melt the butter, stirring throughout. Allow the mixture to cool, put in a freezer tub & freeze for up to 12 hours. After 12 hours, make a small hole in the butter layer & pour the gin out, sieving to remove the spices. Set aside in a bowl or jug until you’re ready to make your drinks.
When you’re ready to serve, add all of the ingredients into a cocktail shaker. If serving cold, add ice & stir gently, then strain into a pair of flutes or small wine glasses. If serving warm, pour the mixture into a saucepan and heat gently. Serve in your favourite mug. Garnish with a sprig of fresh rosemary.