Mulling Around

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Mulling Around
Mulling Around

This summer season, get a taste of the traditional holiday spirit.

Mulling AroundThere are variations of mulled wine cocktails that you could try. The concoctions are endless. This summer, build up a dream party at home and watch your guests wow over your mulled wine cocktails.

Claret Cobbler

Serves 1

Preparation time: 5 minutes

Ingredients

90ml mulled wine

30ml vodka

15ml Cointreau

15ml Sambuca

Aerated water to top

Orange, one wedge, for garnish

Method

  1. Stir all ingredients, except wine, in a Napoli glass.
  2. Add 5 cubes of ice.
  3. Float mulled wine slowly till it settles on top.
  4. Garnish with a slice of orange.

 

Equinox

Serves 2

Preparation time: 5 minutes

Ingredients

120ml mulled wine

30 ml crème de cassis

3 orange slices

2 figs

4 cloves

1 cinnamon stick

Method

  1. Mix all liquor in a fancy mug.
  2. Add 4-5 cubes of ice.
  3. Stuff figs with cloves and add them to the liquor.
  4. Run a cinnamon stick through an orange slice.
  5. Garnish with cinnamon stick.

Durrant’s Deal

Serves 6

Preparation time: 5 minutes

Ingredients

1 bottle mulled wine

90ml Grand Mariner

60ml Gin

6 allspice

500ml orange juice

3 slices sweet lime, for garnish

Method

  1. Build up the drink with all ingredients.
  2. Garnish with lime wedges before serving.

 

Fire on Ice

Serves 1

Preparation time: 5 minutes

Ingredients

45ml warm mulled wine

60ml chilled white wine

Few drops of Angostura bitters

10ml Cockburn’s port

Slice of strawberry, for garnish

Method

  1. Fill a shot glass with warm mulled wine.
  2. Fill a martini glass with chilled chardonnay.
  3. Add mulled wine to chardonnay.
  4. Garnish with a slice of strawberry.

 

Mulled Wine

Serves 1

Preparation time: 5 minutes

Ingredients

90ml red wine

30ml Calvados

Orange zest, for garnish

3 apple slices

2 sticks cinnamon

1 cinnamon stick, for garnish

Method

  1. Pour wine into a non-reactive saucepan. Place over low heat.
  2. Shave zest off half an orange with a sharp paring knife or vegetable peeler.
  3. Lightly pound zest with the back of a knife and add it to the wine.
  4. Squeeze in some juice along with all the remaining ingredients.
  5. Stir occasionally. Don’t let the wine come to a boil. When wine begins to steam, it is ready to serve. Take off heat.
  6. Ladle wine out into mugs or glasses, leaving seasonings behind.

 

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