The care and thought that go into making homemade presents can elicit real joy. These make-ahead edibles, all with a good shelf life, will hit the spot with food lovers
RECIPES TOM SHINGLER PHOTOGRAPHS STUART WEST FOOD STYLING EMILY GUSSIN AND POLLYANNA COUPLAND STYLING TABITHA HAWKINS
Bottle-aged chocolate orange negroni
Makes 840ml (enough for 8 cocktails) Hands-on time 10 min
MAKE AHEAD The negroni will keep indefinitely but is best enjoyed within 6 months. Shake the bottle before pouring.
BE A BETTER COOK Bottle-aged cocktails are a no-brainer – especially when they’re entirely made of booze, as is the case with the (dangerously moreish) negroni. In the bottle, the various flavours have time to mingle and mellow, resulting in a seriously smooth sip once poured over ice.
SCALE IT UP You can easily scale up the amount of negroni to fill more bottles – the beauty of cocktails is that the ratios are easily multiplied or divided. If you fancy just making a small one for yourself, divide the gin, vermouth, Campari and chocolate liqueur by 10, then add a single dash of bitters and a twist of orange peel to garnish.
• 300ml dry gin (we used
Tanqueray)
• 225ml sweet red vermouth
(we used Punt e Mes)
• 225ml Campari
• 75ml crème de cacao or
chocolate liqueur (we used
Mozart Dark Chocolate Liqueur)
• 8 dashes Angostura orange
bitters (optional but
recommended)
• Pared zest 1 orange
1 Measure out and pour all the ingredients (except the orange zest) into a large jug and give them a good mix. Put a strip of orange zest in each bottle then, using a funnel, begin filling them up. Give the cocktail a good stir right before you fill each bottle to ensure each one is getting an even mix of the ingredients.
2 Seal and label the bottles. The negroni is best served in a glass full of ice, stirred for about 20 seconds, then garnished with a twist of orange peel or a thin slice of fresh orange. You can also grate a little dark chocolate over the top for added chocolate-orange goodness.
Per cocktail 186kcals, no fat, trace protein, 7.2g carbs (7.2g sugars), trace salt, no fibre
Chocolate dipped nut-stuffed dates
Makes 40 Hands-on time 40 min, plus chilling
MAKE AHEAD The dates can be prepared up to 2 months in advance. Keep them covered in a cool place so the chocolate doesn’t melt.
NEXT TIME Decorate the dates however you like – we’ve given instructions and quantities to match the image, but feel free to crack out the sprinkles, dried berries or – if you’re looking for glam – gold leaf.
SCALE IT UP You can, of course, make as many or few dates as you like.
• 40 medjool dates
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