Mulled wine and hot punch recipes

Traditional Spiced Mulled Wine

Makes 24 glasses or 12 half-pint mugs

2 bottles medium or full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1.5 litres water
1 orange, studded with 10 cloves
2 oranges and 2 lemons, sliced
6 tbsp sugar or honey
5cm cinnamon stick
2 tsp finely grated fresh root ginger
2 tbsp fruit liqueur such as cointreau, grand marnier, calvados or cherry brandy

1. Mix all the ingredients together in a slow cooker or a large saucepan. Heat very gently for about 20 minutes. Do not boil, or you will boil off the alcohol.
2. Stir gently to ensure that the sugar or honey has dissolved.
3. Serve with a ladle and keep warm over a low heat.

Bonnie Prince Charlie’s Toddy

This easy-to-make pick-you-up is enough for one in a mug or a thick glass. For more servings, simply multiply the amounts given below by the number of guests.

Serves 1

1 tbsp Drambuie
1 tbsp sweet red vermouth, such as Martini
150ml water
2 slices lime

1. Warm the ingredients gently in a saucepan.
2. Serve in hot toddy glasses.

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