Thomasina Miers Shares Festive Cocktail Recipes for Holiday Cheer

As the festive season approaches, renowned chef and author Thomasina Miers has unveiled two delightful drink recipes perfect for entertaining. These concoctions, which can be prepared in advance, are designed to impress guests and enhance holiday gatherings.

The first recipe, a vibrant **fire cider**, serves as a versatile base for various mixers, including soda, juice, or tonic. This non-alcoholic option is ideal for those seeking a refreshing beverage that still captures the spirit of the season. The preparation time is brief, taking only 15 minutes, but the infusion period requires at least one week for maximum flavor extraction.

Refreshing Fire Cider Recipe

To create the fire cider, gather the following ingredients:

– 2 jalapeños, finely sliced (seeds included)
– 1 large thumb of ginger, peeled and finely sliced
– 2 branches of fresh rosemary
– 1 cinnamon stick
– 3 heaped tablespoons of honey
– 2 garlic cloves, peeled
– 1 thumb of turmeric, peeled and finely sliced (optional)
– 350ml apple cider vinegar

Combine all ingredients in a sterilised 500ml jar. Store the jar in the fridge for a week, though a longer infusion of up to three weeks is preferred for enhanced flavor. Once infused, strain the liquid to remove solids and transfer it to a sterilised container, where it can be stored for up to three months.

To serve a refreshing cranberry fizz, mix 30ml of the fire cider with 75ml of cranberry juice in a highball glass filled with ice. Garnish with a wedge of orange and top with sparkling water for a festive touch.

Spiced Syrup for a Festive Twist

The second recipe involves a **spiced syrup**, which adds an aromatic element to classic cocktails. Miers suggests using it in a spiced mezcal negroni, a twist on the traditional negroni that replaces gin with mezcal for a richer flavor.

For the spiced syrup, you will need:

– 200g demerara sugar
– 300ml water
– 1 small cinnamon stick
– 3 cloves
– Zest of 2 oranges

Begin by combining the sugar and water in a small saucepan, along with the cinnamon stick, cloves, and orange zest. Simmer until the sugar dissolves, then remove from heat and allow to infuse for 30 minutes. Transfer the syrup to a sterilised jar, where it can be stored in the fridge for several weeks.

To prepare a spiced mezcal negroni, mix 25ml each of Campari, red vermouth, and mezcal with 10ml of the spiced syrup in a stirring glass over ice. Serve the mixture in a rocks glass over a large ice cube, optionally garnished with flamed orange peel for an enticing aroma.

These recipes not only offer a festive flair but also provide a way to engage guests with unique flavors. With Thomasina Miers‘s guidance, anyone can elevate their holiday entertaining, ensuring that gatherings are both memorable and delicious.