The Magpie Anthology

Mulled Wine Cocktail

It’s nearly Christmas, the nights are chilly and we’re all in need of some cheer – so let’s have a mulled wine cocktail (or two)…

  • 100g/4oz light muscovado sugar
  • 1 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 150ml water
  • 1 lemon
  • 2 clementines
  • 150ml Cointreau
  • 750ml/ 1¼pint bottle light red wine , such as Beaujolais
  • Twist of orange zest and a star anise, to serve

Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 Clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.

Simply warm through without boiling and serve in heatproof glasses. Or you could serve chilled in cocktail glasses…

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