It’s the holiday season, and the folks at The 86 Co. have shared two recipes for updated versions of classic cocktails. The WeWork Hollywood member isn’t thinking about cocktails for two—these are large-scale recipes that are great for office or at-home holiday parties.
If you want to know more about The 86 Co., we profiled founder Simon Ford—the namesake for Fords Gin—earlier this year in Creator.
Spiced apple warmer
Yields approximately 25 eight-ounce servings. (Note to bartenders: figure roughly an ounce of gin per serving, so it’s OK to do larger pours.)
Ingredients
1 bottle (750ml) Fords Gin
5 liters cloudy apple juice or apple cider
Juice of 6 limes
Juice of 6 lemons
2 barspoons ground cinnamon
Thumb-sized piece of fresh ginger, peeled and finely grated
Superfine sugar, to taste
Method
In large saucepan, simmer the apple, lime, and lemon juices over medium heat. Add cinnamon and ginger, stirring continuously. Do not allow to boil. Add sugar to taste. Once concoction is well mixed and hot, add gin.
Ladle into mugs. Garnish with a lemon or lime wheel and freshly grated nutmeg. Do not serve boiling hot—the drink should just be warm.
Mulled punch
Yields 12 to 16 servings.
Ingredients
1 bottle (750ml) Aylesbury Duck Vodka
1 bottle (750ml) good-quality Lambrusco
12 ounces fresh lemon juice
12 ounces holiday spice tea
3 cups sugar
6 ounces cold water
Clove-studded orange slices, for garnish
Method
Brew holiday tea according to the instructions on the package. (We suggest two tea bags for 12 ounces of water.) Remove tea bags and add sugar while the tea is still hot. Stir to fully dissolve the sugar, then allow to cool.
In a large punch bowl, combine Aylesbury Duck Vodka, lemon juice, tea, and water. Add large block of ice (or large ice cubes), then stir to combine and cool the mixture. Add Lambrusco just before serving and give the punch a gentle final stir.
Garnish with orange slices studded with whole cloves.
Photos: Rebecca Peplinski Photography