It’s getting chilly, isn’t it? If like us, you can’t wait for the return of woolly jumpers, beanies and falling leaves, then you might enjoy these autumnal drinks recipes from our Culinary Director, Brian Canale.
Not 5pm yet? Try out these delicious alcohol-free recipes, guaranteed to make you forget those post-summer blues.
3 tsp ground turmeric
1 tsp cinnamon
1 tbsp fresh grated ginger
Zest of one lemon
1 tbsp honey
Place all the ingredients in a teapot and cover with boiling water. Allow to infuse for 2 – 3 minutes, then pour into two large mugs using a fine tea strainer.
Pumpkin spice latte
2 – 3 tsp pumpkin purée
2 shots of espresso
2 shots of coffee syrup like hazelnut or caramel
Spices like ginger, cinnamon or nutmeg (pinch of each)
150 ml milk, oat milk or soy milk
Combine the pumpkin purée, espresso, syrup and your choice spices in a large mug and mix. Then, steam the milk (either slowly in a pan or using your coffee machine attachment if you have one). Slowly pour the milk into the mug and top with an additional pinch of spices.
Mulled apple juice
1 l apple juice
2 cinnamon sticks
2 star anise
1 orange zest
1 tsp ground cinnamon
1 apple, thinly sliced
Combine all the ingredients in a pan and gently stir on a very low heat. Don’t allow to boil. Once steaming, leave the mixture to cool for 1 – 2 minutes before serving warm in a mug or heatproof glass. Dust with ground cinnamon and garnish with apple slices if desired.
Having a boozy autumnal evening? Make it extra special with these gorgeous seasonal cocktail recipes.
1 tea bag
250 ml water
50-60 ml whisky (depending on how strong you like it)
1 lemon juice
2 tbsp honey
1/2 lemon, thinly sliced
Place the tea bag in a heatproof jug and cover with 250 ml boiling water. While that’s infusing, divide the remaining ingredients between two mugs. Remove the tea bag from the jug and divide the tea between the mugs. Serve with lemon slices.
Grapefruit & Rosemary G&T
100 ml gin
Juice of two large pink grapefruits
200 g tonic water
Plenty of ice
For the rosemary syrup:
4 sprigs of rosemary
200 g sugar
200 ml water
2 sprigs of rosemary
First, make your rosemary syrup by combining the syrup ingredients in a pan and bring to the boil. Immediately reduce to a simmer for a further 1 – 2 minutes until the sugar is completely dissolved. Set aside to cool for 30 – 60 minutes, leaving the rosemary sprigs in the mixture.
After the syrup has cooled, remove the rosemary sprigs. Fill two large tumblers with ice. Then, divide the cooled syrup and the remaining ingredients between the two glasses and mix with a cocktail mixing spoon (or a long teaspoon). Serve with a sprig of rosemary.
Boozy hot chocolate
100 ml of Drambuie or spiced rum
350 ml milk, oat milk or soy milk
50 ml water
3 tbsp high-quality cocoa powder
3 tbsp golden granulated sugar
2 large marshmallows
Combine all the ingredients in a pan and gently stir on a low heat for 3 – 4. Don’t bring to a boil. Allow to cool for 1 – 2 minutes, then dived between 2 mugs. Dust with cocoa powder and serve with a large marshmallow.
Looking for more autumnal inspiration?
Why don’t you check out our other blog post, Autumn food and drink trends in 2021?
What do you think? What’s your favourite recipe, and which one will you try next?
If you’d like to host your own autumnal celebration or corporate event, get in touch with us