Mulled wine cocktail

Mulled wine cocktail

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(15 ratings)

Cook: 2 mins 10 mins plus chilling

Easy

Serves 4 - 6

The perfect party drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer

Nutrition and extra info

Nutrition: per glass

  • kcal236
  • fat0g
  • saturates0g
  • carbs25g
  • sugars25g
  • fibre0g
  • protein0g
  • salt0.04g
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Ingredients

  • 100g/4oz light muscovado sugar
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 cinnamon stick
  • 4 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 150ml water
  • 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 clementines
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 150ml Cointreau
  • 750ml/ 1¼pint bottle light red wine, such as Beaujolais
  • Twist of orange zest and a star anise, to serve

Method

  1. 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.

  2. 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.

  3. Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.

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Comments, questions and tips

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puzzle10
2nd Dec, 2012
5.05
This is amazing. I actually did it for bonfire night and everyone came back for more so ended up doing it at Xmas too! Is a firm favourite with friends and family.
michellemoorhouse
30th Nov, 2011
5.05
Forgot to rate!
michellemoorhouse
30th Nov, 2011
5.05
Fantastic! I did this for friends on Bonfire Night. I made it the night before and served it as a cold cocktail - it went down really well. I'm going to do it for Christmas for this time serve it warm.
kiwicaro
3rd Jan, 2011
5.05
Love this one! At least one person asks for the recipe every time I serve it up.
jasonbenali
1st Jan, 2011
5.05
Great mulled wine recipe which went down a storm at a drinks party! The Cointreau really adds a lovely kick to it.
martinique972
29th Dec, 2010
5.05
Made this for a BBQ pool party on Boxing day in Martinique, it was delicious and made us all feel like we were back home. A great twist on traditional warm mulled wine. Christmas in a jug!!
sharangoose
16th Dec, 2010
5.05
I made this last weekend and a couple of the guests don't like warm wine, so I served it cold. The only thing I didn't do was serve a star anise in each glass. Lovely flavours, easy to make. It went down a storm, I wish I'd done double.
worosei67
16th Dec, 2010
5.05
I made this for a party last year and it was fantastic - everyone wanted more, more, more! I'll be making it this year too, and also bottling some as gifts.
issie1414's picture
issie1414
15th Dec, 2008
I made this last night after coming back from our Noel Marche where it was freezing, but I didn't have Cointreau in so used Triple Sec instead, they were lovely Going to make very large jug of this for la veille de Noël
cupsdoit
12th Nov, 2008
5.05
Best mulled wine i've tasted and I'm hard to please in this depatment because I have tried some really awful ones in the past.Went down when also with my friend.It has a lovely warm mellow orangey note to it which somehow makes it taste light and extremely drinkable.We tried it warmed through and will definately be using this recipe again in the not too distant future.Would highly recommend it to any one. Did the recipe exactly to the letter and I see no reason to amend Mary's recipe.

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