The question isn’t whether you’re taking a drink on your evening walk, but which one to take. Tinnies and takeaway pints can be chilly on the hands as the nights cool down, so grab a flask and make up a warming concoction of your own – a smart way to impress your park date. “Walktails are a massively under-utilised style of drink. I’ve been caught out on many occasions with a sudden thirst and the need to quench it with a delicious drink but have had to settle for a big can of cheap lager,” says Lyaness man Will Meredith, “The challenge when taking drinks for a walk is that they are best enjoyed as cold as possible and, up until recently, that would mean carrying around a big old thermos flask, which isn’t exactly the most convenient.”Instead, says Meredith, the trick is to swap the thermos – or an old hip flask – for an insulated water bottle. “They’re fantastic for keeping your water ice cold – and cocktails, too.”So, if you’re already sick of mulled wine, read on. Winter cocktails don’t just mean hot toddies: London’s top bartenders have mixed up some exclusive recipes of their own to shake up your autumn strolls; mix them as usual, then take them with you. From Hawksmoor’s hot buttered brandy to the Coral Room’s high tea-inspired sip, this is your DIY cocktail manual. The Harvest Bishop, Bobby Hiddleston of Bar SwiftBar Swift40ml red wine15ml bourbon 15ml cognac15ml port10ml orange liqueur 25ml orange sherbet2 dashes orange bitterAdd everything to a pan on a low heat and stir until warm, then grate in some nutmeg, add to a flask and enjoy on your socially distanced walk. Hindleston liked making it so much he’s decided to bottle it and make it available on the speakeasyathome.co.uk website next week.Hot Buttered Brandy, Liam Davy of Hawksmoor100ml brandy 100ml sloe gin500ml cloudy apple juice4tsp salted butter3 cinnamon sticks2-3 star anise30g honey (or 50g membrillo quince paste)The perfect late autumn warmer for your thermos flask; there’s plenty of fruit and spice from the apple and sloe gin, with a big kick of brandy and soft hug of butter. Any brandy should work, but Seven Tails works best as it has a distinctive flavour, as it’s a blend of armagnac and cognac. Simply warm all the ingredients in a pan, being careful not to boil, for 10 minutes and skim of any whey from the butter. Serve with cinnamon sticks.The Italicus High Tea, Giovanni Spezziga of the Coral RoomCoral RoomCoral Room40ml Italicus15ml Fino sherry2 spoons of raspberry jam3 dashes of bitter orange125ml English sparkling winShake all the ingredients up in a shaker with ice, strain the mixture into your flask, top with English sparkling wine and then add orange zest. If you’re at home, use a coupe glass. Rob Roy, Will Meredith of Lyaness at Sea Containers50ml scotch whisky25ml sweet vermouth2 dashes angostura1 dash orange bittersAn optional 5ml Benedictine or cherry brandyA Rob Roy in its simplest form is two parts (50ml) scotch whisky followed by one part (25ml) of sweet vermouth. These two ingredients are then stirred down with a couple of drops of Angostura bitters and a dash of orange bitters. Just knock a couple up at home, stir them down, get them ice cold, and decant into your insulated water bottle and you’re good to go! If you want to jazz up your Rob Roy, sweeten it up with 5ml of a liqueur such as Benedictine (to make it a Bobby Burns cocktail) or cherry brandy. You can also increase the vermouth to make the drink a touch richer with more warming spice.Winter Warmer, Daryl Haldane of Jura WhiskyJura Whisky40ml scotch whisky10ml fresh lemon juice/orange juice10ml honey60ml cloudy apple juice1 star aniseA lemon/orange slice1 cinnamon stickClovesAdd all ingredients to a pan and apply low heat until warmed through. Serve in a heat-proof glass or flask and garnish with a cinnamon stick and clove studded orange slice.Sherry Martini, Alex Wolpert of East London Liquor Co.50ml ginA dash of Palo Cortado sherryPickled onion to garnishStir the gin and sherry over ice, strain into a walking vessel of your choice (although there is something quite sophisticated about going for a stroll, martini glass in hand). Garnish with pickled onion.Blood Orange Christmas Fizz, Liam Manton of Arlu RumDidsbury Gin50ml rum40ml ginger beer20ml cranberry juice15ml lime juice10g ginger5ml honeyProseccoGrated nutmeg for garnishGrate some fresh ginger and muddle it with lime juice and honey in a shaker. Shake together with rum, cranberry juice and ginger beer. Strain the mixture into a flask (or a coupe or flute) and top up with prosecco. Dust with nutmeg and enjoy.
