The Spiced Rum Hot Toddy

If you ask for a Hot Toddy, then you’ll usually get a whisky, but rum is the perfect alternative, especially spiced rum with those warming spices and rich sweetness made the most of. Enjoy the complex, spicy and caramel notes of spiced rum with the floral viscosity of honey and the vibrant tang of fresh lemon, all stirred up with the woody spice of a cinnamon stick – a true hug in a cocktail.

Ingredients
1 tbsp honey
1 tbsp fresh lemon juice
35ml / 1oz spiced rum
100ml / 3oz hot water
1 cinnamon stick
Lemon wedge (garnish)

Method
1.      Whilst the kettle is boiling, measure out your preferred spiced rum and pour into a mug or handled glass.
2.      Pour in the honey too, making sure every delicious drop is in there.
3.      Add the lemon juice. Remember, a room temperature lemon rolled over the worktop makes juicing it much easier.
4.      Top up with your hot water and before getting out the spoon, grab the cinnamon stick and swirl your mix whilst infusing that gorgeous unmistakable oaky spice. Add a lemon wedge for that extra touch and you’re good to go.

You can experiment with adding star anise or using different kinds of rums too, but we think this recipe is pretty perfect if we do say so.

We love trying out different Hot Toddy recipes and you can see some of our others here, including the Toffee Apple Hot Toddy and the Hot Gin Toddy.

The Fig Martini

With its mesmerising amber colour and a hint of warmth in every sip, the Fig Martini is the perfect cocktail to enjoy as we head into autumn. Combining the smoothness of vodka with the rich, sweet allure of fig-infused simple syrup, and a zesty splash of lemon juice, this is a cocktail of delightful contrasts that's as elegant as it is fun.

Ingredients

60ml / 2oz vodka
30ml / 1oz fig-infused simple syrup (recipe below)
15ml / 0.5oz freshly squeezed lemon juice
fresh fig (for garnish, optional)

Method

1. Start by making the fig-infused simple syrup. Combine 240g/1 cup of water, 240g/1 cup of granulated sugar, and 4-5 fresh figs (quartered) into a pan. Bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved. Then, allow it to simmer for 10-15 minutes so the flavour of the figs infuses into the syrup. Once the syrup has cooled, strain out the fig pieces.

2. Add the vodka, fig-infused simple syrup, freshly squeezed lemon juice, and a handful of ice into a mixing glass.

3. Stir until chilled and combined (roughly 30 secs), and then strain the mixture into a chilled martini glass.

4. Garnish with a slice of fresh fig to add an extra touch of sophistication.

It is really that easy! So, when life gives you figs, don't just make jam – shake up a Fig Martini and let the good times roll.

If you would like to see the other cocktails featured on our website then read more here, and if you’d like to know where the UK’s award winning cocktail bars are based, look no further than here!

Drinky Desserts: Your Guide to Sweet Wine Styles

No longer relegated to the ‘what do I do with this?’ cupboard or have a capful for cooking and the rest left to gather dust, no no no. Sweet wines are back and FINALLY showing their worth to a whole new audience as the great drinky desserts they truly are, boosted by the summer trend for sweet wine cocktails and boozy puds.

Here’s your guide to some key styles of sweet wines from around the world that you can swap with sugar syrup in cocktails, simply sip chilled, or splash into your puddings. 

Noble Rot Style

TRY: L’Or du Ciron Sauternes 2016

Perhaps the most famous (and expensive) sweet wine in town, Sauternes is a posh, dessert vino from Bordeaux made largely with Sémillon and Sauvignon. Here, a ‘noble rot’ fungus desiccates the grapes so what is left is super concentrated, honeyed and sweet. Think marmalade, candied peel, marzipan and spice. Great alone or with ice and loves a lemon drizzle cake. 

Find here: M&S / Ocado
Price: £14.75

TRY: Château Combet Laroche Monbazillac

Often described  - a tad unfairly-  as ‘poor man’s Sauternes’, Monbazillac hails from just east of Bordeaux and makes wines in a similar style. Less unctuously sweet than Sauternes and often with a subtle, burned caramel flavour, this is a great, sugar syrup alternative in Old Fashioned twists and thanks to the lower price point, means less guilt when splashing it around!

Find here: Lidl
Price: £7.99 full bottle

TRY: Pacherenc du Vic-Bilh

A brilliant, price savvy Sauternes alternative, Pacherenc hails from Gascony in southwest France and uses gorgeously greengage-scented local grapes like Gros Manseng. A noble rot wine like Sauternes where affected grapes dehydrate and give a complex, marzipan note, this is a lighter, fresher version that’s crying out for citrusy cocktails. Use it to replace the vermouth and honeyed rim in the famous Oppenheimer martini cocktail.

Find here: Lidl
Price: £7.99 full bottle

Late Harvest Sweet white

TRY: Brown Brothers Orange Muscat & Flora

Late harvest wine is sweet because grapes stay longer on the vine and dry out, concentrating the sugars without the help of ‘noble rot’. This late harvest style keeps a more zesty freshness than the noble rot wines and this delicious drop hails from cool Victoria in Australia. It uses the grapey, floral Muscat grape and rare Flora grape to produce a lightly sweet vino that you’ll want to spritz on as perfume! Great in frozen cocktails and boozy brulées.

Find here: Tesco
Price: £8.50 half bottle

Moscato

TRY: Barefoot Pink Moscato

Cheap and very cheerful, Moscato wines are usually very fruity and sweet, aromatic and lower in booze than regular vino. Moscato is another name for the Muscat grape and this peachy pink from Barefoot is unashamedly ‘fun’, tasting like boozy strawberry ice lollies. It's perfect for pink, pimms-like wine cocktails. Just add peaches and strawberries with soda or lemonade!

Find here: Asda
Price: on offer £5.50 (down from £7.50)

Sweet Fortified: Muscat

TRY: Campbells of Rutherglen, Rutherglen Muscat

If you love the idea of boozy, salted caramel, then this dark, Aussie Muscat is for you! Gorgeously sweet with a salty freshness this sweetie style is unique to southern Australia’s Rutherglen area. It loves anything with spice or salt and is amazing in cocktails. Try it with fruit and cinnamon in a Rutherglen Sangria or pour it over ice cream with some coffee as an affogato. Stunning!

Find here: Waitrose
Price: £13.39

sweet fortified: Madeira

Blandy's Duke of Clarence Madeira

Madeira from the Portuguese island of the same name is the sweet-salty, nutty, fortified and aged booze that smells incredible, like fruit cake and fudge! Made with the red Negra Mole grape and white Malvasia, Bual, Verdelho and Sercial grapes, it comes in several styles from dry to lusciously sweet. And while it’s often relegated to splashing into Christmas puds, it’s actually rather wonderful in complex cocktails like a salted caramel martini or anything with chocolate in it. This one is full-on and fruity. Bold and retro.

Find here: Morrisons
Price: on offer £11.50 (down from £15) full bottle

Passito

TRY: Heaven on Earth organic, Fair Trade Muscat d’Alexandria

What is Passito wine? It’s a style of sweet wine that has been partially dried, often on straw, to allow water to evaporate before being pressed to concentrate the sugars. This golden, deliciously Autumnal wine is made with muscat grapes in South Africa and dried on a bed of Rooibos and straw. It’s grapey and peachy, all apricot and honey deliciousness! Awesome sipped alone or with blue cheese.

Find here: Ocado

Price: £10 (£8.50 on offer)

Splash out, passito: Vinsanto

Vinsanto 2002, Late release, Estate Argyros

Not to be confused with the fortified wine ‘Vin Santo’ from Tuscany, Vinsanto hails from Santorini in Greece and is made with Assyrtiko that has been aged for a significant amount of time. This 2002 late release was made with Assyrtiko grapes from over 200 year old vines and aged for at least sixteen years. It has insane complexity and is  beautifully balanced. You won’t want to mix this super special one - sip it alone, over ice cream or with a nibble of dark chocolate.

Find here: Epinoia.co.uk

Price: £76.70 Link

Enjoyed this? Make sure to check out more of our wine content here.

One Drink, Three Ways: Coole Swan Irish Cream

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, The Three help you get the most out of your glass. It’s time to get liquid on lips.

Last year, we saw an explosion of Baileys-a-like cream liqueurs but none of them had the class and finesse of this white Irish cream by Coole Swan. Named after an epic romantic poem by W.B. Yeats entitled ‘Wild Swans at Coole’, this modern version of an Irish cream took 231 attempts to get right.

Made with fine, white Belgian chocolate, Irish cream and Irish whiskey in Country Cavan, Ireland, You can totally sip this chilled alone but to change things up occasionally, here are three wonderfully different ways to serve it.

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Nine & Fifty

Nine & Fifty

25ml Coole Swan Irish Cream

35ml Grand Marnier orange liqueur

15ml Tequila Blanco (100% Agave)

Pinch of edible glitter (you chose the colour!)

Edible flower for garnish

Glass: Small coup

The trees are in their autumn beauty,

The woodland paths are dry,

Under the October twilight the water

Mirrors a still sky;

Upon the brimming water among the stones

Are nine-and-fifty swans.

When I first tried this cocktail using Coole Swan Irish cream liqueur and Tequila, it blew my mind. Why? Well on paper, it doesn't feel like it should work but wow, it does. A twist on Coole Swan ’s ‘Cool Blue’ recipe and named after a line in ’Wild Swans at Coole’, this cocktail blends the freshness of a Grand Margarita with the creamy, chocolatey tones of Coole Swan’s legendary white, Irish cream liqueur. I’ve added a pinch of edible glitter to add a splash of pink colour, which when combined with an edible flower, makes for a delicious drink that becomes a piece of art.

Method: Super simple to make, just add all the ingredients into a shaker with ice until combined and chilled. Double strain into a chilled coupe glass and garnish with your flower. If making a few, you can also change up the colour with the glitter every time.

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Mint Choc Chip Martini

Mint

Choc Chip Martini

35ml Coole Swan Irish liquer

20ml Crème de Menthe

20ml Crème de Cacao Blanc

Dark chocolate shavings

Squirty cream

Glass: Martini Glass

Mint and white chocolate is a gloriously decadent, retro mix and Coole Swan lends itself to a mint choc chip cocktail perfectly. Think of it like a drinkable After Eight! Note: if you can’t find Crème de Cacao Blanc, you can simply use 50ml of Coole Swan instead of 35ml. Also, Giffard and Monin do great Crème de Menthe.

Method: Another very simple recipe, simply combine the wet ingredients into a mixing glass with large cubes of ice and stir. Strain into a coup glass, add a squirt of cream and grate the dark chocolate over the top.

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Coole Black Magic

Coole Black Magic

50ml Coole Swan Irish liqueur

25ml Spiced rum

3/4 Blackberries

Garnish: Fresh blackberries

Glass: Martini glass

For something a little darker with an elegant twist, try this spiced blackberry scented, creamy delight. Another super simple creamy cocktail that has the wow factor. And if you want to add an extra touch of magic, include a pinch of purple, edible glitter.

Method: Combine the Coole Swan, rum and blackberries into a blender and blend until as smooth as possible. Strain into a cocktail shaker with ice and shake for 30 seconds to chill. Strain agin into a vintage glass and garnish with a blackberry or two on a cocktail pin.

Like this? Check our our other One Drink, Three Ways pieces: Brown Brothers Orange Muscat & Flora, Mar de Frades Albariño.

7 Delicious Sour Cocktail Variations

A sour is one of the easiest types of cocktail you can possibly make and even better, they look and taste amazing too.

Essentially a scaled-down punch, the British Navy is actually credited with popularising and possibly even inventing them when sailors mixed rum with lime juice due to the ready availability of rum in the Caribbean and to ward off scurvy!

These sours for every spirit make you look like an accomplished master of mixology… even if on the down low, they were pretty easy to make.

What Ingredients Are In A Sour Cocktail?

Nowadays there are many different variations of a sour (as you’ll see!), but the base ingredients will always be the same; your spirit of choice, citrus and syrup. Here are seven of our favourites for you to try…

WHISKEY SOUR

For the 19th century Navy, the Whiskey Sour was a godsend. The citrus warded off scurvy which was rife, and the whiskey was safer than much of the water. When the recipe arrived on land, it was improved with a little sweetness to temper the acidity and whiskey punch and voila! Modern recipes include egg white and Angostura which do add depth and texture so include them if you want to add some extra fanciness!

Ingredients
60ml Whisky (Glen Grant 12YO works well)
25ml Lemon Juice
15ml Simple Syrup
½ egg white (optional)
2 dashes of Angostura bitters (optional)
Lemon Peel to garnish

Method
Shake everything dry, and then with ice until it’s properly chilled and double strain into a rocks glass before a garnish of your choice – we like lemon peel.

TEQUILA SOUR

The Tequila Sour is a tantalizing fusion of two beloved classics: the 1920s sour cocktail and the ever-iconic Margarita. This harmonious concoction marries the vibrancy of tequila with the zesty allure of citrus. Tequila Reposado, with its nuanced hints of vanilla and caramel, dances elegantly with the tangy lime and lemon juices, culminating in a symphony of sweet and tart flavours. To add a touch of luxury, an egg white lends a luscious mouthfeel and a frothy foam topping.

Ingredients
60ml Tequila (Espolon Reposado works well)
15ml Lime juice
30ml lemon juice
10ml syrup (could use agave syrup)
½ egg white (optional)

Method
Spoiler alert: most sours are made the same way so again, dry shake if you’re including the egg, then wet shake (ice), and strain for a finessed finish! Delish.

Rum SOUR

A proper glass of tropical reverie, the Rum Sour is a wonderful example of simple ingredients in perfect harmony. The warmth of the dark rum, the decadence of the egg white, the zip and tang from the lime, and the sweet orange juice – there’s so much going on and in the best possibly way.

Ingredients
50ml Dark Rum (Bacardi 8YO Reserva Ocho works well)
25ml Orange Juice
25ml Lime Juice
12ml Syrup
½ Egg White

Method
Mix all ingredients together without ice and shake, add ice and shake once more. Fine strain into a cocktail glass. Sit back and enjoy!

GIN SOUR

A wonderfully light on its feet, refreshing and botanical twist on a Whisky Sour, the Gin Sour is similar to a Gimlet but with lemon rather than lime. Zesty lemon brings sunny brightness and intensity which intertwines gracefully as a natural partner with the botanical depths of the gin. A delicious exploration of taste and texture that is both subtle and intense – one of our favourites.

Ingredients
60ml gin (London dry style)
25ml lemon juice
½ egg white
10ml syrup
Dash of Angostura (optional)
Lemon wheel (garnish)

Method
It’s the same again – dry shake, icy shake, strain and serve – we did say they were simple! Garnish with a lemon wheel for a fresh citrus scent.

VODKA SOUR

The egg white really brings out the creamy profile of a good vodka, the clean steel of which is fantastic foundations for the vibrant lemon and lime to dance on. Some syrup is definitely needed to bring balance, and we really recommend Angostura for subtle complexity and rounding off. One of the crispest sours you can make.

Ingredients
60ml vodka
20ml lemon juice
10ml lime juice
½ egg white
10ml syrup (experiment withs strawberry syrup!)
Dash of Angostura
Lemon wheel (garnish)

Method
You know the drill when it comes to Sours by now - dry shake, icy shake, strain and serve! Try out strawberry syrup with this one by boiling strawberries with sugar and straining!

PISCO SOUR

If you don’t know about Pisco then you’re seriously missing out – check out our guide here! It’s a South American grape brandy with gentle herbal, fruity notes and this is the most famous cocktail using it. No lemon here, just lime which when shaken with the syrup, egg, and Pisco, creates a really moreish mix that hits you with tartness, but then sweetness, all with a silky mouthfeel and herbaceous touch on the finish. Unforgettable on a first try.

Ingredients
30ml Pisco
15ml lime juice
15ml simple syrup
1 egg white
Angostura bitters
Lemon wheel (garnish)

Method
Add everything except the Angostura and dry shake thoroughly. Add ice and repeat until it feels chilled. Strain into a pre-chilled glass and garnish with 3 so drops of Angostura bitters. To give it a special touch, use a toothpick to swirl the bitters into the mix creating a colourful pattern.

AMARETTO SOUR

Another liquid that boasts of the Sour as it’s most famous cocktail is Amaretto, the sweet almond-flavoured liqueur. One of our absolute favourites, the sweet ‘n’ sour marriage works so deliciously here with the froth. Subtle nuttiness, marzipan-esque sweetness and bright citrus - stunning.

Ingredients
60ml amaretto
30ml fresh lemon juice
1 dash aromatic bitters (Angostura)
15ml egg white
Optional garnish: Maraschino cherry

Method
Break down that egg white by shaking without ice, then repeat with ice and yep, you guessed it – strain over ice. Nom. 

For a change of pace but sticking with the theme of easy to make but tasty cocktails, explore our lovely Prosecco cocktail guide here!

4 of The Best Boozy Ice Lollies for Summer

People are loving alcoholic freezer pops more than ever before and these four boozy ice pops are reimaging childhood favourites better than the rest. Be it on sunny walks, at barbeques or as a special dessert at home, these sorbet style ice lollies are incredibly satisfying – just keep them away from the kids!

POPS Pimm’s No.1 Frozen Cocktail

If a glass of Pimm’s is the definitive summer sipper, then surely a Pimm’s Popsicle is the out and out king? Established in 2014 by childhood companions Harry and James, the Pimm's popsicle is crafted in the UK using the iconic drink alongside lemonade, real strawberries, and wonky cucumbers. Check out their Prosecco and Peach too!

Size: 75g
ABV: 4.3%
Find here: 3 for £5

Ice Kitchen Mojito Poptails

This is a very tasty 100% natural and handmade in London Mojito lolly that completely stays true to the freshness of the original. Fresh mint steeped in syrup is blended with fresh lime and of course, white rum to create a sweet, creamy, and tangy treat.

Size: 75g
ABV: 1.5%
Find here: 3 for £4.90

24 ICE Strawberry Daiquiri

Dutch manufacturer 25 ICE have made what has to be the cocktail most suitable for becoming an ice lolly, and that’s the slushy Strawberry Daiquiri. They merge the childhood nostalgia of a refreshing strawberry ice lolly with the adult oomph of a boozy Daiquiri so well and are definitely worth trying on a rare boiling British day.

Size: 75g
ABV: 5%
Find here: 5 for £6.99

Tipsies Premium Ice Pops Pina Colada

A gorgeous tropical blend of Ghanaian pineapple, aromatic coconut and premium white rum, these Pina Colada ice pops are everything you want them to be – creamy, naturally sweet, and silky smooth. Take note that these arrive unfrozen, so pop them in the freezer and then take out whenever you feel like it!

Size: 75g
ABV: 5%
Find here: 12 for £19.99

If you wanna make your own refreshing cocktails, then we’ve pulled together 7 tried and tested Daiquiri Twists that are so easy to make at home – you could even turn them into your own ice lollies!

The Best Easy-to-Make Prosecco Cocktails

When you’re in the mood, you cannot beat adding some fizzing bubbles to a cocktail and being so fresh, versatile, and affordable, Prosecco is the perfect cocktail partner.

Let’s jump into a few of the super simple to make cocktails with Prosecco at the heart of them, featuring the classics you know and love and a few you might not have heard of...

Bellini

Step into the Italian sun with the Bellini, a timeless concoction born at Harry's Bar in Venice. This elegant but famously simple to make cocktail blends velvety peach puree with the bubbles of Prosecco, creating a sweet and sparkling symphony. A summer sunset in a glass.

Ingredients
60ml peach purée
160ml Prosecco
Peach slice (garnish)

 Method
Unless you’re a Belliniphile, you probably won’t have peach purée laying around so buy some or make your own (peel peaches, refrigerate and blend). Strain into a flute, top up with that Prosecco and gently stir to retain the fizz. If you’ve got a peach left, of course a slice as garnish tops it all off nicely.

Negroni Sbagliato

When a bartender mistakenly used Prosecco instead of gin in a Negroni, the Negroni Sbagliato was born – and thank goodness for that mix-up! This playful twist swaps the traditional bitterness for a touch of bubbly joy and makes for a lighter mix.

Ingredients
25ml Prosecco (use extra dry for sweetness)
25ml Campari
25ml sweet vermouth
orange slice (to garnish)

Method
Pour the Campari and vermouth into a rocks glass and fill it with ice. Top up with Prosecco. Stir gently to chill and garnish with the orange slice. Voilà!

Hugo Spritz

The first rival to truly challenge the Aperol Spritz when it comes to summer spritz sensation, the Hugo Spritz has spread across Europe from Northern Italy and with the power of TikTok, become more popular than ever. Aromatic, effervescent and invigorating with fragrant fruits and the perfect balance of sweetness and crispness – you’ve got to see what all the hype is about.

Ingredients
40ml elderflower liqueur (like St Germain)
20ml soda water
Sprigs of fresh mint
Dash of lime or lemon juice
Prosecco to top up

Lime/lemon wedge (garnish)

Method
Take a large wine or Highball glass and add some mint (muddle for extra flavour or leave for subtle soothing). Pour in your elderflower liqueur or if you want a less boozy version, elderflower cordial works well too. Fill the glass with ice, add a splash of soda, some lemon or lime juice (both work), and top up with that gorgeous fizzy Prosecco!

Kir Royale

Take your Prosecco to regal heights with the Kir Royale. Some use Champagne for this, which works great but the fruity profile of Prosecco works a treat. Use a rich and sweet blackcurrant liqueur (crème de cassis for syrupy sweetness, Chambord for more depth). So, so delicious.

Ingredients
1 tbsp blackcurrant liqueur (crème de cassis or Chambord)
Prosecco
Blackberry/Raspberry (optional garnish)

Method
Ridiculously simple, add your liqueur into a flute and top her up with Prosecco. Raspberries or blackberries for the garnish and away you go!

Pink 75

A beautiful pink 75 fit for Barbie, this twist on the French 75 boasts so much flavour and charm behind that rosy hue. Zesty grapefruit adds some tang to the sweet ripe fruits of the gin botanicals, all pulled together by Prosecco’s gorgeous fizz and refreshment. Include the garnishes and this is a real showstopper when popped in front of your guests.

 Ingredients
50ml pink gin (any decent berry flavour or rhubarb)
10ml pink grapefruit juice
Prosecco to top up
Raspberries (garnish)
Edible flower petals (optional garnish)

Method
Shakers out for this – add everything with ice until your hands are cold, and strain into the flute before yet again, topping up with Prosecco. If you’re feeling extra, then edible petals really give this cocktail that special touch... which is what they’re all about right?

Poinsettia

Quaffable to the max, this is a fantastic all year-round cocktail that refreshes but also has that something special. Not only beautiful to look at, but it also tastes delicious too with tart cranberry playing off light Prosecco so well. Some use triple sec in the recipe, but we want to go for Grand Marnier for extra indulgence and depth. Perfect for celebrations but also a reason to celebrate in itself!

 Ingredients
25ml Grand Marnier
50ml cranberry juice
Prosecco to top up
Fresh bay leaf (garnish)

Method
Simple again, just pour everything with the Prosecco last and give it a nice stir. If everything’s nicely chilled beforehand, then that’s it! Oh, and a fresh bay leaf for traditional garnish. Voila!

Sgroppino

One of the OG Prosecco cocktails, Venetians were drinking this in between courses all the way back to the 1400s. Essentially, it’s vodka and Prosecco blended with lemon sorbet – nom. It’s got a boozy hit, sweet citrus and is perfect on a hot day or as an alcoholic dessert substitute at your next dinner party.

 Ingredients
30ml vodka
50ml Prosecco
1 scoop lemon sorbet

Method
The key here is to make sure everything is chilled and then simply blend them together before serving in a small, chilled glass! Make sure you like the lemon sorbet before adding because you don’t want to spoil the vodka or Prosecco!

If you’re looking for the perfect Prosecco for these moreish mixes, then there are tonnes of great recommendations across our site including in our Prosecco Styles Guide!

One Drink, Three Ways: Brown Brothers Orange Muscat & Flora

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, The Three help you get the most out of your glass. It’s time to get liquid on lips.

Sweet wines are back in vogue as people realise that there is so much fun to be had with them! From swapping out simple syrups for them in cocktails to drinkable puddings, sipping neat or in highballs, sweeter sips are the drinks trend of this summer and beyond. 

One must-try sweet wine that does everything is Brown Brothers Orange Muscat & Flora. Hailing from Victoria, Australia, this rich, golden sipper is made with the lesser known Orange Muscat grape blended with some rare Flora, all harvested late to concentrate the sugars. The result is a sweet, viscous white wine with fresh, orange blossom aromatics and notes of candied lemon peel and marmalade. At just 10% ABV, it’s incredibly versatile; you can have this alone as a drinky dessert, pair it with salty blue cheese (yum!) and even mix it into elegant cocktails. Here are three, fun ways to try the Brown Brothers Orange Muscat & Flora.

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Helena’s Choice: Orange Sunset

Think of this as a much lighter, more elegant and summery version of an old fashioned with a delightfully floral kick. This works as an aperitif as well a digestif depending on the mood and is a great all rounder cocktail for everyone at your gathering. Simply build the drink in a tumbler glass by combining the whiskey with the wine, adding the bitters and ice cube, then stirring. Garnish with an orange wheel or orange peel.

Orange Sunset

50ml Orange Muscat & Flora

25ml Rye Whiskey

2 Dashes Orange bitters

Orange peel zest

Large ice - ideally with flower frozen into it

Glass: Small wine glass

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Aidy’s Choice: Spiked Orange Bellini

Here’s another super simple recipe - a Bellini with a twist! Switch out your fresh pear juice for some Orange Muscat & Flora wine in a flute and top up with Extra Brut Prosecco to give your fizz a golden hue and stunningly different aroma and flavour. It’s a really beautiful, yet simple change form a classic recipe and is guaranteed to get people talking. Garnish with an orange ribbon if you’re feeling fancy.

Spiked Orange Bellini

50ml Orange Muscat & Flora

Top up with Extra Brut Prosecco

Orange and or lemon garnish

Glass: Flute

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Colin’s Choice: Mango Flora Frosé

Mango Flora Frosé

300g Frozen mango slices

150ml Orange Muscat & Flora

Edible flowers to garnish

Glass: Large, round wine glass

This frozen treat can be a light pudding in itself or it makes a great palate cleanser before or after cheese. It takes some thinking ahead though as you need to pour the wine into a freezer bag and leave it overnight, before adding it to a blender with the mango and giving it a good blitz! Serve in a coup glass or large wine glass and garnish with edible flowers of your choice to pretty it all up.

Like this? Check our our other One Drink, Three Ways pieces: Belvedere Organic Infusions, Tanqueray Gin and The Macallan 12.