This recipe is mostly taken from this month’s Waitrose magazine. I’m making a batch and decanting it into little bottles as an alcoholic stocking filler*, and let’s face it, they are the best kind.
The flavours in this remind me of a fisherman’s festival in Tossa de Mar, in Catalonia, that we chanced upon on a family holiday a few years ago. They served a clove spiced rum from enormous vats on the beach, warmed over a fire. We all imbibed quite a lot, and my Dad, with a rum induced smile, kept saying ‘Christmas drink’. In June.
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