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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 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

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.
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.

See more Cocktail recipes