Rich says “Nowadays, people are more far more conscientious about what they’re putting into their bodies so I think it’s only right to give the same importance and sense of purpose to non-alcoholic drinks as alcoholic ones. This replicates all the mulled wine flavours that you find at festive season.”
This is a great non-alcoholic syrup to add to hot wine, a seasonal Martinez or an alternative drink. Or, should you wish, simply add it to your favourite seasonal soda for a refreshing non-alcoholic spritz.
Pairs with Peppercorn Pork & Pickled Apple Yakitori
20ml Mulled Honteri (recipe below)
150ml London Essence Jasmine & White Peach Soda
100ml Mizkan Honteri Mirin-style
30g cinnamon sticks
4g cardamom pods
5g star anise
1. Add the spices to Honteri and leave to infuse overnight. Filter the following day.
2. Mix 20ml of the Mulled Honteri with 150ml London Essence Jasmine & White Peach Soda and serve.
Having opened both Duck & Waffle and Sushisamba in 2012, Rich Woods, AKA ‘The Cocktail Guy’ is a multi-award-winning bartender. Impressing critics, connoisseurs and media alike, in 2014 he earned first place in the UK and Ireland Bombay Sapphire’s ‘World’s Most Imaginative Bartender Competition’ followed by second place in the world finals.
In 2015 he received the honour of being the first bartender to participate in the highly prestigious charity event ‘Who’s Cooking Dinner?’. Rich has made numerous radio and TV appearances, such as the Channel 4’s Sunday Brunch and ITV’s This Morning. Most recently he was listed among the London Evening Standard’s Progress 1000, as one of the most influential people in the capital and led team London to win the 24hr Bar Build competition
Soft and sticky pork skewers glazed in an irresistible savoury-sweet sauce – a Japanese street food classic.
A classic Martini with Japanese flair! Infused Honteri with ginger and cardamom to give a real warm and wintry depth.
A traditional milk punch with a festive twist! In this recipe Honteri is mixed with a little sugar syrup to create an amazing balance of sweetness and texture.