Make this: Scenic Supper Hot Mulled Gin
Want to know the winter warmer we're necking at Muddy this Christmas? This spicy delight direct from the gourmands at Scenic Supper is utterly delicious.
Whack on the Bublé playlist, grab these ingredients and make yourself a vat of this utterly delicious Hot Mulled Gin. Direct from the talented team behind plot-to-plate dining experience The Scenic Supper (read the Muddy Glow & Worcs review here) it’s by far the most glorious winter warmer we’ve ever had.
Hot Mulled Gin
This recipe will make 4 litres of the mulling base that can be kept for up to 3 weeks in the fridge.
50ml of your favourite Gin (Scenic Supper uses King Stone Gin)
500ml Ginger beer
3.5 litre Apple juice (use the best quality juice you can afford or want to use – cloudier the better)
3 cinnamon sticks, crushed
1 heaped tablespoon ground cinnamon
10 cloves (5 crushed)
Half a nutmeg grated
A few sprigs of rosemary & thyme
50g fresh ginger, finely chopped
Zest of 4 oranges (chop the rest roughly and throw it in)
Zest of 4 Lemons (chop the rest roughly and throw it in)
1 teaspoon of Allspice
5 Star anise buds
First of all pour the ginger beer in and reduce it slightly on the hob over a high heat. This gives some natural sweetness to the whole concoction.
Next, add all the apple juice followed by the rest of the ingredients. The longer, you let it mull (gently simmer) the better. the sign that it’s ready to drink, or cool and store, is when all the fruit falls to the bottom of the pan – this will be around 1 hour on a low to medium heat.
Once it’s ready pour a 50ml shot of your preferred gin into your cup (or jam jar in our case, it looks great served up in these) and pour the hot but not ‘kettle boiling hot’ mulling base on top.
Finish with dehydrated apple and some lightly burnt rosemary sprigs.
If you’ve made a batch for the fridge just warm from chilled on the hob or in a microwave and serve.
Want to go non-alcoholic? The base without the gin is just as delicious on its own with its mulled concoction of herbs, spices and fruit. Just serve up in a glass without the gin.