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.


  • 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


  • 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.


Hannah Guinness olive magazine portrait
Hannah GuinnessSenior sub editor and drinks writer

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