It's also the familiar model of a motley of Indian spices into one hot drink, reminiscent of masala chai, that makes hot cocktails work well with the Indian palate. Ginger, cinnamon and turmeric are simmered for 10 minutes in hot water before adding a shot of Red Label whisky, basil, and star anise. Orange juice, orange zest and apple slices add a tinge of sweet without making it too tart before it is finished with spiced Old Monk. A fruity South African Shiraz with clove, cinnamon, star anise, a dash of sugar and 2-3 basil leaves are heated above the boiling point and allowed to cool and settle for 24 hours. The apples completely break down as they simmer in water with star anise, cinnamon, clove, nutmeg and honey for six hours.

Source: dna January 29, 2017 02:04 UTC