Jonathan Benoliel, Bartender at The Modern Pantry, uses the traditional flavours of Christmas pudding as inspiration for this warming cocktail. Ginger beer adds a lovely spice while Grand Marnier teases the palate with a gentle bitterness.
To make the mulled wine syrup, reduce 500ml of mulled wine in a small pan down to 200ml. Be sure to do this on a gentle simmer so the sugars in the mulled wine do not caramelise and burn
2
If necessary, strain out the spices and allow to cool before using. This can be stored in the fridge for up to 1 month
3
Fill a shaker halfway with ice cubes. Pour in the Calvados and infused Grand Marnier, seal with a lid or Boston Glass and shake well for 30 seconds
ice cubes
50ml of Henry de Querville Calvados
25ml of Grand Marnier, infused with cinnamon and vanilla pod
4
Fill the rocks glass to the top with ice cubes and using a Hawthorne strainer, pour the contents into the prepared glass
ice cubes
5
Top up with ginger beer and add a dash of the mulled wine syrup. You can garnish with the spices, redcurrants and orange crisp, or simply serve straight up
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
