Mulled wine Bellini
Item 1 of 1
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
Metric
Imperial
For the mulled wine reduction
- 3 cinnamon sticks
- 1 handful of cloves
- 15 black peppercorns
- 20 star anise
- 1 pinch of mace
- nutmeg, grated
- 1 orange, juiced and peeled in strips
- 2l red wine
- 500g of caster sugar
To build the cocktail
- 100ml of sparkling wine, preferably Nyetimber Classic Cuvee
- lemon juice to taste, 5-10ml
SAVE RECIPE
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
- 3 cinnamon sticks
- 15 black peppercorns
- 20 star anise
- 1 pinch of mace
- nutmeg
- 1 orange, juiced and peeled in strips
- 2l red wine
- 1 handful of cloves
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
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