#mulled gin

The week is over and I’m on holidays! I’m baking biscuits to hang on the tree Jules and I will pick tomorrow, writing Christmas cards and relaxing with a beautifully spiced and delicately warming Mulled Gin! Happy Friday, friends!

Ingredients (serves 2):

250 millilitres/1 cup Maple Apple Juice 

2 cinnamon sticks

4 cloves

1 tablespoon pure (Grade A) Canadian Maple Syrup

1 tablespoon Cinnamon Syrup

60 millilitres/2 fluide ounces (4 tablespoons) London Dry Gin

2 lemon slices, for garnish

In a small saucepan, combine Maple Apple Juice, cinnamon sticks and cloves and bring to a simmer over a low flame. Stir in Maple Syrup and Cinnamon Syrup. Cook, a couple of minutes.

Pour 30 millilitres/1 fluid ounce Gin into each of two heat-proof glasses. Strain hot, spiced Apple Juice into the glasses, and give a stir, to combine. 

Gin is having a bit of a moment. I mean, it’s a moment that has already lasted a good couple of years, but with the recent news of a gin spa opening here in Glasgow, it’s one that shows no signs of ending soon. And yet, for all the different mixes of botanicals, garnishes and tonic mixers, I would argue that gin remains a misunderstood spirit. I know people who would drink just about anything,…