Mulled sake recipe

So, last week I made some mulled sake for a Christmas drinks party. I have to confess to being a little dubious about the whole idea but, actually, it worked really well and was heartily guzzled by my guests. Credit for the recipe must go to Ali over at Kurobuta Marble Arch; he is, of course, using Tengu Sake in the recipe!

Mulled Sake Recipe

• 1.8l Signature Brew (although Ancient Mountain would be fine too, you just have to add less sugar)
• 1 tea spoon Cloves
• 6 Star Anis
• 2 Sticks Cinnamon (crushed)
• 2 Orange peels
• 2 Lemon Peels
• 1l Sweetened Jasmine Tea
• 3″ Thumb of Ginger
• 175ml Cointreau / Grand Marnier (I actually didn’t have any so I just added some orange juice from the peeled oranges)
• Further honey/brown sugar to taste

Toast all the spices first, then add to tea, peels & sake. Leave the brew over a low heat for 1.5 hours (ish). Leave to cool, then strain (straining is important otherwise the brew gets too spicy)

The photo above is actually for Ali’s Christingle Cocktail, which uses the above mulled sake recipe as the base but adds some embellishes. It is available NOW at Kurobuta Marble Arch

Kurobuta Marble Arch
17-20 Kendal Street
Marble Arch
London
W2 2AW