Whether it’s pigeon-shooting, an excursion to the local point-to-point or a brisk walk in the March air, fresh spring days require something warm to put in a flask and take with you. Philippa Davis’ recipe for jaded apple is simple to make in advance and best enjoyed on-the-go. Inspired by hot buttered rum, a favourite across the Pond, this version is laced with cognac. Sweet and spicy, this concoction makes fresh flavours deliciously rich and is best saved for the Stanley.

Hot buttered rum is just one of The Field’s favourite cocktails. There’s no better way to engender some proper party spirit than a concoction of your own invention. Follow The Field’s party spirits for inspiration and our favourite recipes. Prepare to raid the drink’s cupboard and fill the glasses, darkly.

Point-to-pointing is a must for a sporting weekend now the season is over. Be the envy of feeding time at your local point-to-point with The Field’s guide on how to make the ultimate point-to-point picnic. From crowd-pleasing sausage rolls and scotch eggs with a game twist to soup for when the weather turns inclement, be the tailgate everyone wants to visit.

JADED APPLE

Inspired by hot buttered rum, the popular American drink, I love how in this version, laced with cognac, the richness and sweetness of the butter contrasts well with the fresh flavours of the hot spiced apple juice.

6 x 130ml servings

• 750ml apple juice
• 60g butter
• 6 dsp brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ nutmeg, grated
• 150ml cognac

In a pan, bring to a simmer everything apart from the cognac.

Once the butter has melted, add the cognac and heat gently but do not boil.

Check the balance of flavour then pour into your heated flask.

Give the flask a gentle shake before serving as the spices tend to sink to the bottom.