Mulled Fusion…

“Christmastime is here by golly, dissaproval would be folly…”

Here we go, into midwinter, and long nights, making drinking a more attractive pastime, and with special reasons to raise a glass…

One thing always seems to bug us barkeeps though; Mulled Wine.

Almost without exception, Bartenders hate making Mulled Wine – we think its the Kitchens Job, as you need a hob, and anyway, its a hassle. Strange to say, we don’t feel this way about, ooh, The Old Fashioned – another time consuming gem, or the Mojito…

Mulled Wine, GluhWein, Vin Chaud – its everywhere this time of year, and hell, it works a keeping the cold out, and when made well, tastes lovely.

I had to create something for the season, and was looking for something Christmasy and still over ice, whilst being incredibly warming at the same time…

The Mulled Fashioned

4 Barspoons of Mulled Port Reduction

50ml Remy Martin VSOP

10ml Cointreau

2 Dashes Fee Orange Bitters

METHOD:

As with a standard Old Fashioned, using the Port reduction as your sugar, slowly add ice, reduction and cognac whilst stirring together constantly. Add the Cointreau, give a little stir, drop in the Bitters. Garnish with Cinnamon stick and a large Orange twist.

This drink has a pleasing ruby colour, and the spices in the reduction give it that paradoxical warming feel, even though its over ice.

For the reduction, gather the mulling spices as well as Orange Peel, to taste. Put double your required amount of Port in a pan with them, add loads of sugar, and simmer until you get the rich dark red spicy syrup you need. It is a a little lengthy, but hey, this is your Heston Blumenthall moment right?

Enjoy!

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