We've been doing a bit of experimenting with Pepper & Me's Mulled wine sachets to extend their season from a warm winter drink, to a spicy summer drink, and have come up with this delicious cocktail that can either be made as a big batch, or the syrup can be made ahead of time and will keep in the fridge for up to two weeks to make a glass at a time.
Below is the instructions to make a simple spicy syrup using a Pepper & Me Mulled Wine Sachet (which is available from our store) and quantities for a batch and a glass. Enjoy!
Making the Spicy Syrup
In a pot, add a sachet of mulled wine to 1 & 1/2 cups of water on a medium heat. Stir until all the sugar has dissolved. Then let it simmer for 10 minutes on a low heat.
Remove from heat and let it cool. Strain into a bottle (makes around 600ml) This can be stored in the fridge for up to 2 weeks.
Big Batch
Pour the following into a jug and give it a stir
One bottle of Red Wine of your choice
45ml Brandy
80ml Orange Juice
120ml Spicy Syrup (made from the Pepper & Me Mulled Wine Sachet)
Ginger Ale (about 350ml)
Fruit - thickly sliced orange and apple
Rosemary sprig to garnish
Ice
By the Glass
180ml of Red Wine of your choice
15ml Brandy
20ml Orange Juice
30ml Spicy Syrup (made from the Pepper & Me Mulled Wine sachet)
Add ingredients to a glass with plenty of ice
Top with a splash of Ginger Ale
Garnish with fruit (orange & apple) and a sprig of Rosemary
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