Sauce Loves… Hot Cocktails

When the temperature drops all we can think about is keeping warm. In the winter, nothing is more satisfying than a hot cocktail to warm our hands and our hearts. This week we’ve rounded up some festive warming cocktails, all of which make going out in the winter just a little bit more tempting.


Big Easy

Big Easy will be serving ‘The Belle and The Bishop’ –  Modern twist on a Dickensian favourite  – Red wine, Madeira wine, Pimento Dram, Picon Amer, cinnamon, ginger and melange or seasonal spices.

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Bonnie Gull

Bonnie Gull is offering the ‘Hot Bonnie Toddy’ which features Louis Royer vsop cognac,  Orange liqueur, Bergamot syrup, lemon juice, a knob of lightly salted butter and is served hot with cinnamon and star anise.



The Rivoli Bar at The Ritz London

The Rivoli Bar at The Ritz London is serving up ‘The London Mist’ which was created to reflect the unique London city landscape during 1906, the year in which the hotel opened its doors to the public. ‘The London Mist’ is a delicious combination of Dalmore 15 year old, Carpano Antica Formula, Amer Picon, toasted barley syrup, vanilla bitters, Absinthe, and is presented in a short tumbler under a smoking  glass bell.



Min Jiang Tea Tails

Min Jiang Bar has now launched the Min Jiang Tea Tails Collection, a selection of exquisite alcoholic tea cocktails served hot for these cold months. Created by Felicity Hall, manager of the authentic Chinese restaurant, the cocktails are made with finest Chinese teas together with a blend of spirits, liqueurs and fresh ingredients to complement their flavours. Each one is served together with a freshly brewed pot of the accompanying tea. Guests then mix their drinks to taste, topping up regularly with piping hot brew if desired.

The ‘Oolong Tea Tail’ is a blend of Havana Club 7 year old rum, Malibu coconut rum and a slice of orange, together with Spring King Oolong from Fujian province.

The ‘Scented Tea Tail’ sees delicate Forbidden Dragon Pearl jasmine tea mixed with vodka and lychee liqueur with a twist of lemon for an aromatic blend.

The ‘Infusion Tea Tail’ blends chrysanthemum seed infusion tea with Courvoisier VS Cognac, a dash of sugar syrup, Angostura bitters and a twist of orange.

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Coq d’Argent

Coq d’Argent is heating up the festive season with two special cocktails. The ‘Spiced Almond’ cocktail with warm almond spiced milk and Anjeo run, and the ‘Chocolat Chaud’ which gives a Cognac twist on a traditional hot chocolate.

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Amesta, the Spanish Michelin Star Restaurant located in The Halkin Hotel, is warming up intensely fruity Sangria for a hot twist on an old classic.

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Flesh & Buns

Flesh & Buns are now serving up a festive spin on traditional Japanese sake. Their ‘Mulled Sake’ cocktail contains Sake, Japanese whisky, vanilla syrup, orange zest, cinnamon and star anise.

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