Spiced gin punch

Your cut-out-and-keep guide to the fundamentals of cooking

The idea of serving gin warm is an old one. In A Christmas Carol, Charles Dickens describes Bob Cratchit’s family gathering around the hearth to enjoy a hot gin punch “while the chestnuts on the fire sputtered and cracked noisily”.

Somewhere along the way we lost this traditional serve, but a warm gin punch can hardly be bettered as a welcoming drink for party guests on a cold, dark winter’s night.

As it gently simmers on the stove, the spices fill the kitchen with a wonderful Christmassy aroma, putting everyone in a relaxed mood.

This is a recipe that can be varied according to taste. If you can’t find the balsamic cider vinegar, it can be left out, but I like how it adds a richness of flavour, while knocking back the sweetness of the apple juice.

You could also replace the orange juice with a sour citrus juice, like lemon or lime, adding honey or maple syrup for a contrast of sweetness.

The spice list can also be varied, to include, say, nutmeg, ginger or even chilli flakes. You could also infuse the spices in the gin several days in advance. Sample as you experiment, and adjust the sweetness, sharpness, and spiciness to your own taste.

Spiced gin punch pairs beautifully with mince pies, and perhaps even roasted chestnuts, though I can’t say I’ve tested that myself.