Two glasses of mulled port with sprig of rosemary inside

Mulled port with bay and rosemary

  • serves 8
  • Easy

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


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.



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