“Every age can be enchanting, provided you live within it.” – Brigitte Bardot
I have a lovely friend called Sarah who, every few Fridays does a “hygge night”. This brings together a group of friends to bond over the good things in life – candles, blankets, good food, funny TV shows, and nice food. Its charming, cosy and definitely something more people should get together and do!
Sarah’s been my friend for a few years, but we only recently reconnected last summer. Not only is she the world’s greatest macaron chef (seriously, she made some for my Wedding and people are still complimenting me on them!), but she’s just a lovely, all round person.
This Friday, Sarah’s celebrating a special round number birthday – and we’re doing a hygge night spectacular! In true Scandavian style, I’ve come up with a personalised hygge cocktail thats super easy to make along at home. Its a play on a traditional Mimosa, but made with a special homemade clementine syrup topped up with prosecco like a Bellini. I’m calling it “Sarah’s Hygge”!
The recipe is a piece of cake to follow, and coincidentally is great to enjoy with a slice of cake – in my opinion, cake is the quintessential hygge food. But that’s the great thing about this Danish concept, it is exactly what you make of it. A few weeks ago after Christmas my family met up for lunch, and I made a joke about this being a “hygge” lunch on account of the
Scandi decor – but as we all laughed, the irony was that is exactly what hygge is all about. Its a feeling of comfort spent with those you love the most.
This is partially what inspired this drink to be so citrus-y and clementine-y. Perhaps a personal hangover from Christmas, but to me clementines are so cosy. I rarely ever eat them in anything other than my pyjamas, and usually with family. Same with Prosecco. This lightly spiced Prosecco drink with hints of vanilla reminds me of both of Christmas at home, and bottomless brunches in Bloomsbury.
Even though I’ve written most of this in anticipation of the big date, I’ll be posting it afterwards to include a few photographs of us all together … And so Sarah, if you’re reading this! I hope you had/have a wonderful birthday.
If you can’t read my handwriting (don’t worry, neither can I – and thats even after writing it in pencil underneath), you can read a typed version of this recipe below.
The most important part of this recipe is getting the clementine syrup just right! As you can see, when juicing your clementines – don’t be afraid to put everything in! Thats the peel (adds a bitter richness), the pulp, and all. 1:2 parts sugar to water will do, as the natural sweetness of the clementines will be enough, and a few drops of vanilla essence will be added to round it off.
Once you’ve added your Cointreau, this recipe makes around 400-500mls, depending on how much boils off, and stores for at least a few weeks in the fridge ready to be topped up with your favourite sparkling wine at any point. Alternatively, mix in a large punch bowl with ice with at least two bottles of prosecco and slices of clementines.
Garnish & Final Touches
To garnish, make a simple clementine peel rose out of any excess peel you have that you didn’t use in your drink. Orange peel roses freeze beautifully, and because of the oil content will float in any drink. Great for prepping ahead of a party!
For a guide on how to make orange peel roses, I’ll be putting out a video tutorial in January’s monthly newsletter which you can subscribe to here:
Alternatively, stay tuned to the blog till Mid-February for a dedicated garnishes post.
Happy Birthday Sarah!
For the Clementine Syrup
- 6 Whole Medium Clementines
- 100 g Caster Sugar
- 200 ml Water
- 2 drops Vanilla Essence
- 200 ml Cointreau
For the Drink
- 3 Bottles Prosecco
In a pan, combine water and sugar and allow to combine.
Meanwhilst, juice the juices of 6 clementines and add to the pan - pulp, peel and all!
Bring to a simmering temperature and leave for 25 minutes.
Take off the heat and allow to cool before adding 2 drops of vanilla essence, and 200ml of Cointreau. Stir thoroughly.
When fully cooled and ready to serve, add 25ml of Clementine syrup to a glass, and top up with prosecco.
Cute phone photos of cute people (and Teddy the dog) & food from the night!