3 cardamom pods 750ml red wine 1 orange, sliced 2,5ml allspice berries 2,5ml whole cloves 2 star anise 2 cinnamon quills/sticks 62ml brown sugar
Bruise the cardamom pods by placing them on a work surface. Place a saucepan on top and press down onto it to crack the pods. Add the pods, wine, orange, allspice, cloves, star anise and cinnamon to a saucepan set over medium heat. Heat the mixture but do not allow it to boil – you want the wine warm to the point before boiling. Remove the saucepan from the heat, add the sugar and stir to dissolve. Allow the wine and spices to sit for 30 minutes at room temperature so that it can infuse. Strain the Glühwein and serve warm with fresh orange slices.
Tomato Juice: 1,5kg ripe tomatoes, cut into chunks 1 onion, finely chopped 10ml tomato paste 1 red chilli, deseeded and chopped 15ml lemon juice salt and white pepper
Add the tomato and onion to a blender and process until smooth. Pass the mixture through a sieve. Pour the strained juice into a small saucepan and add the tomato paste and chilli to it. Bring the mixture to a boil, turn down the heat and simmer for 5 minutes. Skim the surface of the juice while simmering. Take the saucepan from the heat, add the lemon juice and season to taste with salt and white pepper. Cool the tomato juice and refrigerate.
For the Bloody Mary: vodka 1 egg white, lightly beaten coarse sea salt olives rosemary twigs
Dip the rim of a serving glass into the egg white and immediately dip it into the sea salt. Allow to dry. Fill the glass with ice. Mix together 150ml tomato juice and 30ml vodka and stir together. Pour the juice and vodka over the ice and garnish with an olive studded rosemary twig.
This is a deliciously refreshing drink on a hot day and easy to make at home. Serve it for your next aperitivo hour in true Italian style!
30ml Aperol 30ml gin 30ml lime juice 30ml simple syrup 60ml soda water
Add the Aperol, gin, lime juice and simple syrup to a cocktail shaker. Add 3 ice cubes and shake the mixture for about 1 minute. Pour the contents into a glass and top with soda water. Garnish with edible flower ice cubes before serving.
This is a refreshing drink to have on a summer’s day and a real crowd pleaser. Add a shot of vodka or tequila and serve with aperitifs!
500ml water 2 sprigs rosemary about 15cm long 125ml sugar 125ml honey 300ml fresh lemon juice 1,5 litre cold water
Pour the water into a small sauce and bring to a boil. Add the rosemary, cover the saucepan with a lid and reduce to a simmer, for 10 minutes. Take from the heat and remove the rosemary. Stir in the sugar and honey. Pour the mixture into a jug and refrigerate for 30 minutes. Add the lemon juice and 1,5 litres cold water. Chill the lemonade for at least an hour. Serve over ice and top with fresh lemon slices and a sprig of rosemary.
Pour the milk into a small saucepan, add the sugar and turn the heat to medium. Warm the milk to just before boiling point. Turn down the heat to the lowest setting and add the chopped chocolate. Simmer the mixture for 5 minutes while whisking/stirring continuously. Take the saucepan from the heat and add the hot espresso and vanilla. Stir through and serve hot.