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
Cook:2 mins
Serves 4 – 6
100g/4oz light muscovado sugar1 star anise1 cinnamon stick4 cloves150ml water1 lemon2 clementines150ml Cointreau750ml/ 1¼pint bottle light red wine, such as BeaujolaisTwist of orange zest and a star anise, to serve
STEP 1Put 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.STEP 2Simmer 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.STEP 3Serve 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.
