Today is an unusual break in the warm weather – it’s windy, it’s raining, and that’s all of the reason anyone needs to have a warming spicy cocktail.
I love ginger wine, it’s in every supermarket, and it’s incredibly cheap so I’m always sure to have some in the cocktail cabinet. It’s really a fortified wine like a port, and has a similar sweetness and depth of flavour – it’s great as a drink on its own, or as part of a cocktail.
For this cocktail I used a triple measure of ginger wine (75ml) topped up with a spoon of the liquor from Maraschino cherries and ginger ale.
To add the smokey flavour to the cinnamon I burnt one end – it’s a really satisfying process as the beautifully scented smoke curls through the stick and out the other end, making the kitchen smell like a souk.
I added the burnt cinnamon, one cherry and a giant ice ball.
This cocktail is really versatile – you can add a splash or dark rum, or substitute the ginger ale for apple juice.