Two glasses of mulled port with sprig of rosemary inside

Mulled port with bay and rosemary

Name: Mulled port with bay and rosemary
Total time: 30 min
Yield: Serves 8
Ingredients: 1 lemon peel carved into strips, juiced; 750ml ruby port; 1 cinnamon stick; 1 tsp black peppercorns; 6 bay leaves; 4 cloves; 100g caster sugar; rosemary sprigs to garnish

Hannah Guinness

Published: November 13, 2020 at 12:49 PM

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Serves 8

Easy

Total time: 30 mins

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Warm those cockles with a heady concoction of ruby port, cinnamon, black peppercorns, bay leaves, cloves and rosemary – the perfect Christmas tipple

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Alternatives

Complete the dish

Try our mulled port recipe then check out our glühwein, mulled gin, mulled wine and more winter cocktails.

Port is stronger than wine so go easy on the servings. This is lovely drunk warm but you can also cut the intensity by chilling and serving with tonic or lemonade over ice.

Ingredients

1 lemon

peel carved into strips, juiced
750ml ruby port
1 cinnamon stick
1 tsp black peppercorns
6 bay leaves
4 cloves
100g caster sugar
rosemary sprigs

to garnish

Method

step 1

Combine all the ingredients, except the rosemary, and gently heat (making sure it doesn’t boil) for 30 minutes. Strain and serve in small heatproof tumblers garnished with a sprig of rosemary.

Check out more festive cocktails here

Red Wine Hot Chocolate Recipe

Authors

Hannah GuinnessSenior sub editor and drinks writer

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