New Year’s Eve Cocktails with Yangdup Lama

We went to our favourite bar, Cocktails and Dreams, and learnt from bartender extraordinaire Yangdup Lama how to recreate three of his incredible New Year’s Eve cocktails. They’re delicious, easy to make, and just the right amount of fancy to bring in 2017. Here’s to a very happy new year!

MULLED WINE

Ingredients

4 pcs cloves

10 gms of grated cinnamon

4 pcs star anise

6-8 Black peppercorns (crushed)

5 long peels of orange rind

1 bottle of red wine (needn’t be an expensive bottle)

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Combine all the spices and peels in a clean muslin cloth and insert into the saucepan.

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Pour the red wine over this spice bundle into the saucepan.

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Bring to a boil and let it simmer for about 8-10 minutes. Leave the saucepan to cool for about 20 minutes.

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Lama’s twist: For our climate, which is not as cold as Europe where this drink originates, we can easily serve this drink chilled. Because of the spices, this concoction has a lot of heat in it already. Lama’s suggestion is to refrigerate the saucepan for about 40 minutes.

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Rub the orange peel around the mouth of the glass to let the fragrant oil from the orange skin transfer, and then pour in the mulled wine. Garnish with a cinnamon stick and orange peel. Enjoy!

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HOT TODDY

Ingredients

2 cloves

3 peppercorns, crushed

2 star anise

10 gms ginger

1 long peel of orange rind

1 tbsp honey

1 tbsp lime juice

60 ml rum

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Muddle ginger and lime in a cocktail shaker and add the lime juice.

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Take a goblet and add all the spices.

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Add the rum.

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Flame the drink to bring out the flavour of the spices. You can use a butane torch or a gas lighter for this.thefamilytablecocktailsdreams14

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Let the glass flame for about 10 seconds, and then pour the contents into the cocktail shaker and give it a good shake.

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Garnish with an orange peel and serve immediately.

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EGGNOG

Ingredients

1 Egg

50 ml hot milk

1 tsp caster sugar

1 long cinnamon stick

A glassful of crushed ice

30 ml bourbon whisky

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Separate the white from the egg and discard the yoke.

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Pour the white into another container and whisk till frothy.

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Pour hot milk and whisk for 2 minutes. Ensure that the concoction is as frothy as possible.

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Add the sugar.

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Add the bourbon whisky.

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Mix well and chill using ice.

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Serve over crushed ice in a cocktail glass.

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Garnish with cinnamon shavings.

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Add some maraschino cherries for extra flair.

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More recipes and bartending tricks from Yangdup in his book so get yourself a copy!

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Drink well, be safe and a very happy new year to you from all of us! Let us know if you tried any of these cocktails at home and how they turned out. Cheers!

 

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