The HCB
Hi guys it’s Easter time and for us that means a long weekend spent eating good food, getting a little tipsy, and enjoying time with the family. Luckily for you guys we have created a great cocktail:
‘THE HCB’
This is ‘The Hot Cross Bun Cocktail’ we knew that would get you foodies interested. Everyone loves a hot cross bun right ? Well, that fruity, cinnamon deliciousness is now in alcohol form.
We chose a whisky base as we wanted a flavour that didn’t get over powered when infused with the cinnamon and spices. This will be best if left for at least a week, perfect timing for that long Easter weekend. We know whisky isn’t everyones favourite tipple but honestly we have yet to find anyone who doesn’t love this combination.
Our cute dried orange slices are the perfect garnish for this cocktail and although they take hours to make, don’t worry, the oven does all the work.
Ingredients
Infused whisky (makes enough for 6 HCB’s)
300ml Whisky
2 cinnamon sticks
2 tbsp raisins
1 tbsp mixed peel
1\4 teaspoon ground nutmeg
HCB
2 shots of infused whisky
1 tsp dark brown sugar
4 shots of apple juice
A dash of Angostura bitters
Garnish
2 oranges, thinly sliced
Cinnamon sticks
4 tbsp granulated sugar
1 tbsp cinnamon
Method
For the infused whiskey put all the ingredients in a sterilised, air tight jar and leave for around a week. Keep it away from direct sunlight and turn the jar upside down a couple of times each a day
Heat the oven to its lowest temperature setting, around 90C fan, lay the orange slices on a lined baking sheet and put in the oven for around 2 hours. The slices need to completely dried out or they will go mouldy, so keep checking and remove any that are done leaving the others to continue drying out
Mix the cinnamon and granulated sugar in a shallow bowl or plate, dip the rim of a short glass in a shallow bowl of apple juice then dip into the cinnamon sugar to rim the glass.
To make the cocktail add a double shot of the infused whisky to the glass, add the dark brown sugar and stir until dissolved
Fill the glass with ice, add the apple juice and a few drops of bitters then stir together. Garnish with a cinnamon stick and dried orange slice