The Best Mulled Rosé Wine Recipe
One could say, this seasonal cocktail is back by popular demand! Following the many requests from its warm welcome at Covent Gardens last Christmas, we’re delighted to share the recipe for our mulled rosé wine. Great way to keep warm during these cold winter months. Santé everyone!
Ingredients
Christmas Spice Syrup
- 7 oz Golden / Demerara Sugar
- 1 cup Water
- 2 Cinnamon Sticks
- 1/3 oz Sliced Fresh Ginger
- 5 Allspice Berries
- 10 Juniper Berries
- 2 Star Anise
- 2 Cloves
- 2 Clementine Peels
Spice Bag
- 2 Star Anise
- 2 Cloves
- 10 Pink Peppercorns
- 6 Juniper Berries
- 1 Cinnamon Stick
- 1/3 oz Sliced Fresh Ginger
Mulled Rosé
- 1 bottle Mirabeau Classic Rosé Wine
- 2 oz Christmas Spice Syrup
- 3 1/2 oz Clementine Juice
- 3 1/2 oz Lillet Rosé Apéritif
Instructions
Christmas Spice Syrup
- In a saucepan, dissolve the sugar in the water on the lowest heat possible then add the spices. Do not allow to boil but bring to a simmer, then remove from the heat. Once cool, strain, pour into a bottle and keep in the fridge (can be kept for a couple of weeks in the fridge).
Spice Bag
- Wrap all the spices in a muslin bag or cheesecloth.
Mulled Rosé
- Mix everything in a pan and warm over low heat, stirring occasionally. When you have the desired flavour, remove the spices to prevent them from becoming overpowering.
- Once the citrus is in the mixture, you’ve only got a day or two to consume the wine. So if you want a small batch, split the wine into two and only mix in the clementine juice when you heat it to serve.
- Cheers - Santé!
Tried this recipe?Let us know how it was!