MULL IT OVER

INGREDIENTS
• 30ml Christmas Gin
• 50ml Mulled Wine Syrup*
• 10ml Apple Brandy
• 3 Dashes of Peychaud Bitters

METHOD
1. Add all ingredients to a mixing glass with plenty of ice
2. Stir gently
3. Using a julep strainer, strain into a chilled Nick & Nora glass

*Mulled Wine Syrup recipe
1 Orange
20-30 Cloves
750ml Red wine
150ml Tawny port
1 cup White sugar
75ml Apple cider vinegar
Pinch of salt

Stud an orange with cloves and bake in oven at 200 degrees Celsius for 30 mins. Once baked, quarter the orange and place into a large pan. Add the wine and port, and simmer for 20-30 minutes. Remove pan from the heat and strain out the orange and cloves. Return the liquid to the pan and add the sugar, vinegar, and salt, stirring to incorporate. Once the sugar has dissolved, remove from heat and allow to cool to room temperature. Once cooled, pour into a clean bottle, seal, and store in the fridge for up to a week.