Spiced Orange and White Wine Aperitif
The perfect drink for a warm summer's evening – zesty, spicy and delicious and best served chilled.
INGREDIENTS
2 oranges
2 bottles good-quality dry white wine
½ cup each Cointreau and brandy
½ cup caster sugar
40 whole roasted coffee beans
2 whole star anise
2 cinnamon sticks
METHOD
Use a vegetable peeler to peel long strips of zest from both oranges, taking care not to include any of the white pith.
Place all of the ingredients in a large saucepan and gently heat to dissolve the sugar. You should still be able to put your finger in without it burning.
Tip into a large sterilised jar/s with a neck wide enough to get the star anise through. Add some coffee beans, a star anise and a cinnamon stick to each jar.
Cool then seal and leave for 1 week before drinking, if possible, but it’s still delicious if only made 2 days before.
To serve: Pour the chilled wine into glasses adding a piece of orange zest and serve as is, or top up with champagne or sparkling mineral water. Store in the refrigerator once opened. Makes 6 cups
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.