TIS THE MULLING SEASON

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TIS THE MULLING SEASON

By Claire McPherson

Nothing smells more festive than a cauldron of cocktail laced with cloves and cinnamon, and no other drink seems to warm us quite as nicely when we're rosy-cheeked and frozen-fingered. Now beer may not be the first thing that comes to mind when you think of 'mulling' but it definitely should be! Innis & Gunn Original is the perfect partner for festive spices which pair beautifully with it's rich, vanilla-toffee character.

Here we share with you two of our favourite festive recipes. Both are super easy to throw together and genuine crowd pleasers. Get a pot on the hob, invite some friends over and remind them to pick up mince pies on the way.


Mulled Original
serves 4-6

2 bottles of Original
50ml Bourbon
80g sugar
8 cloves
2 star anise
6 black pepper corns
1 cinnamon stick
5ml lemon juice
2 clementines sliced

Warm the beer and bourbon gently with all of the aromatics - do not allow to boil.
Add the lemon juice and squeeze in the clementine slices.
Remove from the heat and allow to infuse for 15 minutes. Strain & serve.

Rooibos Gunn Punch
serves 4-6

A christmas twist on the classic punch. Traditionally punches would be made up of 5 key ingredients - sugar, lemon, water, alcohol & tea. We've amped it up a notch by switching the water for beer. Rooibos tea adds a great fruity dimension without too much tannin, however you could use breakfast tea in it's absence, just be sure not to make too strong a brew.

2 bottles of Original
150ml Rooibos Tea
50ml Bourbon
35ml Apricot gomme*
20ml lemon juice
1 vanilla pod
 

Gently warm all of the ingredients, minus the vanilla - do not allow to boil.
Add vanilla and allow to infuse for 15-20 minutes.
 
*Apricot gomme - one batch can be made with 1L water, 500g sugar and 300g chopped, dried apricots. Infuse for 36-48 hours

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