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Mulled Whisky and Ginger recipe

Mulled Whisky and Ginger recipe

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Forget mulled wine: this winter, it’s all about mulled whisky! This recipe, made with ginger beer, cinnamon, cloves and star anise, is a warming cocktail that’s perfect for a cosy night in, or take it in a flask for a chilly walk. See method

  • Serves 4
  • Takes 10 minutes
  • 124 calories / serving

Ingredients

  • 1ltr ginger beer​
  • 2 cinnamon sticks
  • 4 cloves
  • 6 star anise
  • 2 slices fresh ginger
  • 2 clementines, peel removed into strips and the remaining fruit cut into slices
  • 100ml Aerstone Sea Cask 10 Year Old Single Malt Whisky

Perfect with:

Aerstone Sea Cask Single Malt Scotch WhiskyCarefully matured for more than 10 years on the Ayrshire coast of Scotland Aerstone Sea Cask Single Malt Scotch Whisky
Carefully matured for more than 10 years on the Ayrshire coast of Scotland
Shop ingredients

Each serving contains

  • Energy

    520kj
    124kcal
    6%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    14g 16%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 15.1g Protein 0.5g Fibre 1g

Method

  1. Pour the ginger beer in a large saucepan along with the cinnamon sticks, cloves, 2 star anise, ginger slices and clementine peel. Bring to a simmer for 5 mins. ​ ​
  2. Remove from the heat and stir in the Aerstone Sea Cask 10 Year Old Single Malt Whisky. Divide between mugs and garnish with a clementine slice and a star anise in each.

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