AVM Curiosities’ Hippocras is a contemporary twist on an Ancient Egyptian spiced wine. Perfect for festive feasts when you fancy something both warming and refreshing. Originally intended as a digestive after the main meal, this modern version can be drunk anytime, but goes particularly well with dessert.
- 1 part Whisky (25ml)
- 1 part Hippocras Syrup (25ml)
- Top with Ginger Ale
- Serve on ice, in a small wine glass
- Garnish with a cinnamon stick
How to make the Hippocras Syrup:
To a pan add - 50ml Red Wine, 50ml Water, 50g Caster Sugar, 1tsp Cinnamon, 1tsp Ground Cloves, 1tsp Nutmeg, 1tsp Lavender Buds, 2 Crushed Cardamom Pods and heat slowly until the sugar has dissolved and the liquid is simmering. Strain the liquid through a fine sieve and leave to cool.
Festive recipe by Tasha Marks of AVM Curiosities | Photos © Diageo Reserve WORLD CLASS™