As most of the country faces the prospect of spending the festive season at home, our Head Bartender Pasquale Ferrillo shares his Mulled Wine recipe - so you can enjoy a little sip of Manetta's Bar, wherever you are!
- 2 oranges
- 10 allspice berries
- 150g blackberries
- 150gr raspberries
- 12 green cardamom pods
- 2 star anise
- 3 cinnamon sticks
- 200ml Plantation Dark rum (any dark Rum would work)
- 1,500ml Pinot Noir (any pinot noir would work)
- 80g fresh ginger, peeled and sliced thinly
- 140g raisins
- 100g almonds
- 250g sugar
- 0.5g salt
Peel the oranges using a vegetable peeler (removing as little pith as possible) and set the peel aside.
Crack the allspice and the green cardamom. Place these into the Dutch oven along with the cloves, star anise and cinnamon sticks.
Toast the spices over medium heat until fragrant.
Remove the pot from the heat, slowly add the dark rum then return the pot to the hob and bring the liquid to a boil.
Add the orange peel along with all remaining ingredients and bring to the boil again.
Remove from the heat, cover, and allow the mixture to steep for two hours.
Strain the mixture through a fine mesh strainer.
Return the mixture to the Dutch oven, cover, and reserve at room temperature until ready to use.
Return the Dutch oven to the heat, and warm gently.
Optionally, transfer the mixture to a large heatproof punch bowl.
Ladle into serving glasses and serve with some orange peel and berries garnish.