Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
75 cl bottle red wine, such as claret 55 g/2 oz light soft brown sugar 2 cinnamon sticks, bruised, plus extra unbruised cinnamon sticks, to decorate (optional) 1 tsp allspice 4-6 whole cloves 1 small orange (preferably organic or unwaxed) 1 lemon (preferably organic or unwaxed) 150 ml/5 fl oz rum or brandy 300 ml/10 fl oz black tea, made from Darjeeling tea.
1 Pour the red wine into a heatproof bowl and place over a saucepan of gently simmering water. Add the sugar with all the spices. 2 Cut the orange and lemon into thin slices, then add to the wine with the rum. Heat gently, stirring occasionally, for 15-20 minutes, or until the sugar has dissolved and the wine is hot. 3 Pour in the tea, heat for a further 10 minutes, then serve in heatproof glasses. Decorate the glasses with extra unbruised cinnamon sticks, if desired.
calories per 150 ml/ 5 fl oz glass