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Thursday 9 December 2010

Cocktail Hour: Courvoisier Spiced Apple Warmer

One of the things I love most about winter is the ample opportunity to eat too many mince pies and drink too much mulled wine.

If I could get away with it, I'd joyfully renounce all other forms of food and drink from November until it starts getting warmer around mid-March.

But if you're bored of mulled wine but still want the warming, comforting effects of a hot, boozy beverage, then why not try this Spiced Apple Warmer, made with Courvoisier Exclusif?

A cognac blend created specifically for cocktails and punches, it's been matured in toasted oak, with flavours including vanilla, coffee, ginger cookies and prunes.

You'll need:
(Makes one litre)
  • 275ml Couvoisier Exclusif
  • 75ml maple syrup
  • 565ml apple juice
  • 100ml lemon juice
  • 5 tablespoons of cinnamon (plus extra for sprinkling on afterwards)
  • Lemon slices (for adding as garnish at the end)
Make it!

Once you've assembled all your ingredients, this is an easy one. Combine them all in a saucepan, heat until it's piping hot, leave to cool for five minutes so you don't singe your tongue, then decant into glasses (like the ones we're giving away!) or a punch bowl. Serve with a slice of lemon and a sprinkle of cinnamon.

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