Thomas Rhodes 'Lock'tail Recipes
With a second lockdown underway, its time to get creative in the kitchen again. We asked our Executive Head Chef Thomas Rhodes for a couple of his favourite cocktail recipes to share, just in time for the festive season.
1. Candy Cane, Baileys Hot Chocolate
Serves 2
Ingredients:
480g Whole Milk
30g Cocoa Powder or Hot Chocolate
3g Cinnamon Powder
70g Baileys
2 Candy canes
Method:
Gently heat milk to warm (70oc) do not boil. (if you have a milk frother, this is the perfect thing for it)
Stir Baileys into the warm milk, using the candy cane
Mix Cinnamon and Hot chocolate
Stir the chocolate mix into the hot milk using the candy cane
Poor into two latte glasses
Serve with the candy cane in the glass hooked over the edge
Sat in front of the fire looking out to the winter cold and enjoy
2. Winter Gin Hot toddy
Serves 2
Ingredients:
480g Warm Water
5g Caster Sugar
Juice from one Tangerine
70g London dry gin
Peel of the tangerine
Method:
Mix the tangerine juice. Gin and sugar
Gradually add the hot water while constantly stirring
Twist and burn the peel of the tangerine
Serve in a goblet with the twist of tangerine
Perfect post walk, work or trip to the supermarket
