On this the eleventh day of Advent brings with it a shroud of dense fog to cover London and up the River Thames, where by mid morning the Middlesex bank towards Dukes Meadows was bearly visible.
Somehow in all the excitement yesterday of visiting The Keeper’s House at the Royal Academy I managed not to prepare a post for the tenth day of Advent. Also later I was to observe that young Tales had not pealed back the perforated window to reveal a chocolate, how tempting it was to do it but self control ruled.
However for me the tenth day was eventful and a visit earlier in the afternoon to the Burlington Arms concluded with the consumption of ale as several industry friends descended on the venue to discuss the merits of the run up to Christmas for the drinks trade where the discussion focused on how difficult and challenging business still is.
So to add some Christmas cheer on this cold and damp day I present to you a winter warmer of mulled Rebellion Spiced Rum with cloudy apple juice. To prepare this festive elixier you’ll need a bottle of Rebeillion Spiced Rum, a litre of fresh pressed apple juice, an orange, 2 cinnamon sticks, 4 cloves, sliced apple, pealed and thinly sliced fresh ginger root, fresh or dried cranberries for decoration,a lime and a sprinkling of nutmeg. I promise you this is a great alternative to mulled wine.
If you ask why I have chosen Rebellion Spiced Rum it’s because it is made with great Caribbean rums and fresh ingredients in the blending process where they use fresh Madagascan vanilla pods, this makes it close to the old style Sailor Jerry rum but in my view even better. You can buy it via most online drinks retailers, Mater of Malt, Speciality Drinks or Delivered Drinks and at just over £18 a bottle it’s great value.