HOW I MAKE THAT DRINK (AND WHY IT’S SO GOOD)
Silent Night is intended for cold winter nights, but it might take you until then to learn how to make it
Marcio is Assistant Bars Manager at The Newman in London. He was born in Angola, but moved to the English capital in 2019, starting out at The Standard, thought to generally be one of the city’s most exciting hotel bars.
At The Newman, he oversees bar operations and manages the beverages team.
Here he guides us through a labyrinth to produce what is possibly the most elaborate and complicated cocktail ever devised. You might be better off just buying a plane ticket to London, going to his bar, and letting him pour you one.
As its name implies, this is a winter concoction, perhaps more specifically a Christmas time drink. But hey, the evenings are already getting cooler…
“For me, the best winter cocktails are those that evoke a sense of comfort and nostalgia. ‘Silent Night’ was inspired by the warmth of festive gatherings and the familiar aromas of mulled wine simmering on the stove. I wanted to capture those flavours in a drink that feels both indulgent and elegant, while still being balanced enough to enjoy throughout the season,” he explains and entices.
The Drink
Silent Night
The cocktail starts with a house-made Mulled Berries Wine, created by infusing red wine with cherries, goji berries, honey, orange, vanilla and warming spices. Rather than serving it traditionally, I pair it with Bulleit Bourbon, whose vanilla and spice notes complement the fruit beautifully while adding depth and structure.
Fresh lemon juice lifts the richness with bright acidity and coconut milk is used to clarify the cocktail. This process removes impurities while creating a crystal-clear drink with a silky, luxurious texture. The result is a cocktail that is rich yet refined, with layers of festive fruit, gentle spice and a smooth finish reminiscent of winter desserts.
Served over a single block of ice and finished with a delicate green honey leaf, Silent Night is designed to be both visually striking and comforting —- a modern festive cocktail that celebrates the flavours of the season.
Ingredients / Mulled Berries Wine
750ml Grão Vasco Red Wine
60ml Diplomático Mantuano Rum
100g frozen cherries
100g dried goji berries
1 large orange
150g honey
6g black pepper
3 vanilla pods
Bulleit Bourbon
Combine all ingredients in a vacuum-seal bag and cook sous vide at 50°C for one hour. Strain and chill before use.
Ingredients / Silent Night Batch
100ml Bulleit Bourbon
60ml Mulled Berries Wine
40ml sugar syrup
50ml fresh lemon juice
80ml coconut milk
Ingredients for the Green Honey “Leaf”
40g honey
40g caster sugar
25g unsalted butter, melted
20g egg white
25g plain flour
1g green food colouring
Pinch of salt
Method for the “leaf”, which looks like one but isn’t!
Preheat the oven to 160°C fan conventional.
In a bowl, mix 40g honey + 40g caster sugar until combined.
Add 20g egg white and mix gently.
Add the 25g melted butter and mix until smooth.
Sift in 25g plain flour and add a pinch of salt.
Add approximately 1g of green food coloring, mixing until the color is even.
Rest the mixture for 20 minutes in the fridge. This helps the flour hydrate and gives a cleaner tuile.
Spread a very thin layer onto a silicone leaf mold, which is how it comes to resemble a leaf.
Bake at 160°C fan for approximately 8 minutes. Start checking around 6 minutes.
Remove from the oven and leave for 30 seconds, then carefully peel the leaves from the mold while still warm.
Preparation
Combine the Bulleit Bourbon, Mulled Berries Wine, sugar syrup and fresh lemon juice in a large container, stirring until fully incorporated.
Pour the coconut milk into a separate container. Slowly pour the cocktail mixture into the coconut milk (never the other way around), stirring gently as you pour. The acidity from the lemon juice will cause the milk to curdle.
Allow the mixture to rest for 30–60 minutes so the curds can fully form and capture impurities.
Pass through a fine mesh strainer, then filter through a coffee filter until the liquid is crystal clear.
Bottle the clarified punch and refrigerate until ready to serve.
Serve: Pour 100ml of the clarified punch over a large block of ice in a rocks glass and garnish with a green honey leaf.
