Christmas Cocktails - James Martin Chef

Ingredients

• Ice filled highball glass
• 50ml Bombay Sapphire or London Dry Gin
• Top with San Pellegrino Chinotto or Chino
• Garnish with a big orange wedge
• 6L Dry Scrumpy Cider
• 300g Honey
• 500ml Magic Mulling Syrup
• 250ml Spiced Gold Rum (min 40% abv)
• 6 dashes Orange Bitters
• Complete peels of 2 large oranges
• 12g / 3 sticks Cinnamon (or Cassia)
• 5 pods Black cardamom, crushed
• 3 pods Green cardamom, crushed
• 5g / 7 husks Mace, crushed
• ¾ tsp Nutmeg powder
• ¾ tsp Cloves, whole
• 1 ½ tsp Ginger powder
• ½ tsp Coriander seeds
• 1 tsp Juniper berries
• 5 stars Star anise
• 3 halves Walnut
• 1 TBsp Sultanas
• 1 TBsp Raisins
• A good splash of Spiced Gold Rum for toasting the spices
• 1 TBsp Vanilla essence
• 2 whole Mandarins
• 330g Caster sugar
• 330g Golden caster sugar
• 225g Spiced Gold Rum (min 40% abv)
• 105g Hot water