The Mulled Negroni

This ‘hot’ Negroni is perfect to warm the soul on cold evenings and is a great warm up for Halloween, Bonfire Night & Christmas parties.

The heat of the drink highlights the punch of the alcohol, so it tastes strong, when actually it isn’t. If you want to go for something even lighter, top with boiling water & serve in teacups.

Remember this can be prepared in advance & kept in a thermos flask until ready to serve.

Ingredients (serves 6):

  • 180ml London Vermouth Company No.2 Camille’s Red

  • 45ml Campari

  • 90ml Little Bird Gin

  • 4 cardamom pods

  • 4 cinnamon sticks

  • 2 clementine, leaves and all

  • 250ml ginger ale

  • 10 cloves

  • Squeeze of honey to taste

  • Squeeze of clementine juice

 

How to Make:

  1. Add the cloves, cardamom, cinnamon and the rind of one of the clementines to a hot dry pan, then toast for a few minutes to get a bit of a char and to start releasing some of the oils & flavour.

  2. Turn the heat down to a low-medium then add the rest of the ingredients and the remaining rindless clementine, sliced and warm in the pan slowly to get the flavours to impart but without burning off the alcohol.

  3. Put a tea strainer over a thermos flask and fill, seal & store until use. Cut cinnamon sticks from pan to smaller pieces and keep for garnish.

  4. To get ready to serve, fill small espresso cups with boiling water to warm for 3-5mins then discard.

  5. As guests arrive, pour in warm espresso cups & garnish with a slice of clementine and sliced cinnamon stick.

Riffs on this Cocktail

  • Swap clementine for slice of flaming, absinthe-soaked dried orange or clementine

Read more about the history of the Negroni here

Mulled Negroni by London Vermouth Company, punch with Red vermouth rosso Campari and Gin honey.jpg

Notes From The Founders

Mulled Negroni Album - Johnny Cash’s Christmas Spirit

“This is one of my favourite Xmas Albums as it is both warm, deep and a bit dark like the Mulled Negroni..” Guy