10ml cranberry sauce
15ml lemon juice
25ml Ceylon Arrack - Available from The Whisky Exchange
1 cinnamon stick
65ml -hot water
Get your Arrack, add the clove, cinnamon and Orange and leave it over night, maybe over Christmas eve.
Then in a pan add the honey, cranberry sauce, lemon and water and heat. Hotter the better but don’t boil it. Turn the heat off and to the pan add the strained arrack, 25ml per 125ml of liquid.
10ml coffee liqueur
10ml cherry liqueur
1 sprig rosemary
20ml Banks Rum - Available from Masters of Malt
35ml robust red wine
Simply add all the ingredients to a shaker and shake hard. Fine strain into a coupe and serve.
50g caster sugar to every 200ml mulled wine.
shake or blend
35ml Colombo Gin - Available Here
10ml simple syrup
25ml lemon juice
Reduce down the mulled wine with sugar together over a low heat.
If you have shakers, then shake… if not blend the gin, syrup and lemon juice with a couple cubes of ice. Pour the lemon gin simple into a glass over ice. Then drizzle the mulled wine reduction of the top.