Cocktail of the Week: Mulled Wine

With Halloween and Bonfire Night fast approaching and having tiredly negotiated the clocks changing at the weekend, we wanted to share our favourite recipe for Mulled Wine - a warming drink that’s guaranteed to make your toes toasty as the days shorten and the weather turns.
Just as when cooking with wine, the wine you use for mulled wine should be drinkable. I prefer simple, traditional southern French, Spanish or Portuguese reds rather than modern styles with lush fruit flavours”. Fiona Beckett, The Guardian
Image by Photeka
Mulled wine is the perfect winter drink. Historically, people have been drinking it since the first century, when wine was first recorded being spiced and heated. Roman legions brought wine and viticulture with them up as far as the Scottish border, along with their recipes for mulled wine, thus introducing the warming drink to Britain.

Mulled Wine
Makes about 12 servings
Image by Rpavich
2 medium sized oranges
2 peeled lemons
150g caster sugar
4 cloves
2 tsp ground nutmeg
1 cinnamon stick
3 star anise
3 bay leaves
2 bottles red wine
150ml Late Bottled Vintage Port (optional)
handful of juniper berries (optional)

Peel and juice the oranges and put into a saucepan. Add the lemon peel, sugar, cloves, nutmeg, star anise, cinnamon stick, and bay leaves. Add enough water to cover the sugar and bring the mixture to the boil. Continue to heat until the sugar is all melted and the mixture has reduced to a thick syrup. Turn the heat right down and add the red wine and the LBV port. Slowly heat the wine through. It is very important that the wine does not come to the boil or there will be a bitter taste in the drink and you will lose the alcohol. Pour the wine into glasses or mugs, and decorate with juniper berries and orange slices.
If you would rather, brandy or a ginger liqueur as a substitute for the port is a great addition to the mulled wine.
Image by Rpavich
La Campagne Syrah 2013
France | Languedoc-Roussillon
The Syrah grape thrives in the sunny Languedoc region. This New World style wine is made using a long maceration to extract the colour and fruit without too much tannin, resulting in a rich, juicy wine with a soft, spicy palate.

Written by: Lucy Prosser

Lucy Prosser 


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