Now you know us, we’re all for simplicity here at Eager. But sometimes we can’t help but juice things up a bit too. Put the cinnamon, ground cloves, nutmeg, Eager apple juice and vanilla extract in a large saucepan and bring to a gentle simmer. It combines three of our favourite juices – Eager orange, cranberry and pineapple juice – with peach schnapps and chilli vodka (which you can make yourself really simply following this BBC Good Food recipe).

You can also take your daiquiri-making skills one step further with a frozen version, creating the perfect poolside thirst quencher. And yes, paddling pools do count.Make frozen daiquiris at home by adding frozen fruit and ice cubes to your recipe and blitzing everything together in the blender to form ice-cold slush. When the liquid has warmed through, add the vanilla ice cream and whisk vigorously with a balloon whisk until melted and combined with the hot apple juice – the ice cream should make a frothy top on the juice. Pour a splash of dark rum into the bottom of the adults’ cups and top up with the hot punch. Garnish with apple crisps. A classic daiquiri has just three ingredients – white rum, freshly squeezed lime juice, and sugar syrup.

The traditional way to make mulled punch is to warm up your ingredients in a large pan on the hob, but if you have a slow-cooker, you can also make your punch (and mulled wine come Christmas) in there too. So whether you’re warming up with a mulled punch or swapping your mug for a martini glass, you can make your bonfire night drinks as show-stopping as the fireworks themselves. Heat over a medium heat until it begins to simmer, then reduce the heat to low. Add the orange and pear slices to the pot and let the punch simmer for 30 minutes to allow the flavours to mix together.