At family run-estate Thyme, a shared passion for the conservation, entertaining and locally-sourced food has found its home in the rolling Cotswolds hills. Set on an 150-acre estate, winding gravel pathways connect seventeenth-century houses and cottages with charming outbuildings and meticulously restored barns.
With the fires lit and the wine mulling, winter is a wonderful time to be in the frost-covered countryside. Edwin, manager of Thyme's pub The Swan, shares three of his favourite festive tipples to enjoy this season.
Thyme Mulled Wine
In this mulled wine recipe, sugar is swapped out for crab apple jelly, but any quince membrillo, light jams or other sweet produce will do. The recipe requires sweetness whilst retaining complexity and flavour.
Ingredients
4 bottles of red wine
Zest & juice of 1 orange
Zest of 1 lemon
10 Cloves
8 Star anise
3 Cinnamon sticks
250ml Sloe gin
250ml Cognac
4 serving spoons of crab apple Jelly
Method
Put all the ingredients into a large pot and bring up to a gentle heat. (Don’t allow it to boil.) Heat through to infuse together for up to 3 hours. Then strain through a fine strainer and serve hot with a sprig of rosemary and a slice of orange.
Pear & Myrtle
Pear and myrtle are often found growing next to each other. Myrtle’s heady perfume pairs beautifully with the delicate sweetness of harvest pears. Edwin suggests G. Miclo’s Poire William, superior to more expensive varieties. Konik's Tail vodka has been selected for its unmatched, smooth creaminess. Thyme use its own pear and marsala syrup, the liquor included in their Ox Barn’s poached pear dessert.
Ingredients
50ml G. Miclo Poire William
15ml Konik's Tail Vodka
25ml Lemon Juice
25ml Pear & Marsala syrup
Fresh Myrtle
Method
Gently invigorate the myrtle in a pestle and mortar and add to a cocktail shaker. Add the Poire William et al. to the ice and shake hard. Double strain into a small chilled tumbler and garnish with some fresh myrtle.
The Thyme Twinkle
This is a festive twist on a classic cocktail, savouring an indulgent, wintery sweetness. Louis Roque’s la vielle prune is particularly apt for its pure prune accents. Richer champagne suits this cocktail, rounding out the flavours.
Recipe
35ml Caryn’s Blackcurrant Vodka
15ml Louis Roque La Vielle Prune
100ml Pol Roger Brut
Garnish: Lemon peel & a sprig of thyme
Method
Stir the blackcurrant vodka and La Vielle Prune together. Put into a small, chilled glass and top up with ice cold Pol Roger Brut Champagne. Garnish with lemon peel and a sprig of fresh thyme.
Words by Lauren Sneade.
Photography by Safia Shakarchi.
Edwin wears the Arlo Garment Dyed Herringbone Jacket in black, and the Alfie Garment Dyed Herringbone Trousers in black and the Roll Neck Cable Knit Sweater in Navy.
Edwin uses the Recycled Bolivian Wine Glasses Set, the Recycled Bolivian Champagne Glasses Set, the Mini Fluted Moroccan Glasses Set, Acacia Wood Serving Spoon, Acacia Wood Round Board, the Poterie Barbotine Pouring Bowl, and the Leach Pottery Pestle and Mortar.
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