Gin is all the rage – show off with this spicy cocktail!

Combine 1 cup (250ml) steaming hot rooibos tea with 2 cinnamon sticks, 1 star anise and 4 tsp (20ml) honey. I fuse for 10 minutes, then chill in the fridge. Fill a cocktail shaker with ice and pour over 4 tots (100ml) Inverroche Coco L’Orange gin and cooled tea. Shake vigorously for a minute. Serve in a tumbler with ice and a splash of tonic.

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