Spiced White Russian
Marie and I would sip these by the fire in our local pub after hours, they are rich and warming. Great for cold winter nights.
50ml Black Cow Vodka
25ml Conker Cold Pressed Coffee Liqueur
15ml Spiced syrup (Recipe follows)
15ml thick organic double cream
For the spiced syrup:
125ml organic honey
5 slices ginger root
3 sprigs rosemary
1 cinnamon stick
1 star anise
To make the syrup bring all of the ingredients to the boil in a pan, constantly stirring, reduce the heat and let the mixture simmer for 20 minutes. Take the pan off the heat and let the mixture cool completely. Once cooled, strain into a sterilised bottle (this can be kept in the fridge for 2-3 weeks).
To make the cocktail add the vodka, coffee liqueur and spiced syrup into a large mixing glass filled with ice and stir until chilled. strain the drink into a chalice or goblet (or a glass of your choice) filled with ice. Float the cream on top of the drink by pouring it over the back of a spoon. Garnish by lighting a sprig of rosemary on fire, drop it in the drink and enjoy!