Hogmanay Cordial is a traditional Scottish recipe (originally dating from the early 17th century) for an alcoholic cordial or whisky mixed with white currants, lemon zest and ginger that is infused then sweetened with sugar before being mottled to mature and which makes and excellent drink for toasting at Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Hogmanay Cordial.
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Ingredients:
600ml white currants
700ml whisky
4 thinly-pared strips of lemon zest
2 tsp ground ginger
450g loaf sugar
Method:
Combine the white currants, whisky, lemon zest and ginger in a jar. Shake or stir to combine then set aside to stand for 48 hours.
After this point strain the liquid into a clean jar and add the loaf sugar. Shake to dissolve then set aside to stand for 24 hours. Strain the liquid once more then pour into cleaned and sterilized bottles. Stopper or cork securely then set aside in a cool, dark, place to mature for at least 3 months before drinking.
Use as the basis for a Hogmanay or Burns night toast.
For even more cocktails, see the page on cocktail, long drinks and shots recipes where you will find over 1000 recipes for cocktails and long drinks of all kinds.
