Winter Escape Cocktail

When looking for a cocktail to share with you all, our bar manager pointed this one out and said ‘it’s as comforting as a slice of apple pie’ – how could we go past that? Given the current climate we’re all in need of a lil extra sweetness & comfort in our lives, and this delicious whiskey cocktail, aptly named our ‘Winter Escape’ is here to deliver.

This beautiful cocktail get’s its lovely fluffy texture from aquafaba (chickpea brine) but you can also use egg whites. We love chickpea brine because it’s vegan and means we don’t waste anything when soaking our chickpeas.

Next time you’re cracking open a can of chickpeas, store the brine in a container and freeze it. It’s a zero food waste (not wasting any parts of an used egg either) & vegan alternative, plus another excuse to make a cocktail!

Why not try this classic Cupitt’s Estate cocktail for yourself at home this weekend? It’s DELICIOUS!


45ml Maker’s Mark

45ml Reduced Apple Cider (instructions below on how to make this)

15ml Orgeat (French almond syrup available at most bottle shops)

15ml Lemon juice

15ml Aquafaba

Cinnamon Sugar for the rim

Method to Reduce Cider

*You can choose to make a big or small batch of reduced cider. It is a magnificent ingredient for salad dressings, meat glazes or pie filling and you can freeze it for up to 6 months so don’t worry if you make too much!

Bring your apple cider to the boil on high heat stirring occasionally, then reduce to low/medium heat for around 40mins to an hour until the bubbles get smaller and the boil looks a bit ‘foamy’. Once thick and syrupy, remove from the heat and allow to cool.

Cocktail Method

Use a lemon wedge to wet the rim of your glass, then dip & roll the rim in cinnamon sugar.

Build all ingredients into a cocktail shaker, dry shake for 10-20 seconds.

Add ice to the shaker and shake again until the shaker gets really cold. Strain into your sugar-rimmed glass. Dust with cinnamon if desired.

Take a photo for us, sip & enjoy!