Mulled wine Bellini

This fabulous mulled wine Bellini recipe,served at The Gilbert Scott, distills the essence of the warming Christmas beverage to produce a sophisticated cocktail. The mulled wine reduction will keep for up to a month and will make 40-50 of these cocktails, so whip up a batch early on and use it throughout the festive period.

First published in 2015
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Ingredients

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Imperial

For the mulled wine reduction

To build the cocktail

  • 100ml of sparkling wine, preferably Nyetimber Classic Cuvee
  • lemon juice to taste, 5-10ml

Method

1
To prepare the mulled wine reduction, add all of the ingredients to a saucepan, apart from the sugar. Bring to the boil, then reduce to a simmer
2
Add the sugar, stir to combine and continue to simmer until the liquid has reduced by half. Set aside and allow to cool
  • 500g of caster sugar
3
Strain and allow the mixture to cool before transferring to a clean, sterilised bottle. This reduction will keep for up to 1 month
4
To assemble the cocktail, add the sparkling wine to a champagne flute. Pour in 25ml of the mulled wine reduction, then stir in the lemon juice to taste and serve
  • 100ml of sparkling wine, preferably Nyetimber Classic Cuvee
  • lemon juice to taste, 5-10ml
First published in 2015
share recipe:

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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