Bar Manager, The Gilbert Scott
The Mulled Wine Bellini is a festive, sophisticated cocktail that preserves the essence of the ultimate Christmas drink. Chantelle Nicholson and I came up with the idea of the Bellini when Chantelle worked as General Manager at The Gilbert Scott 4 years ago, and since then, it has become the bar’s most popular drink at this time of year. The aroma from the mulled wine reduction, which we make behind the bar, fills the room and gets everyone in the festive mood. Once we pour the Bellini, we also like to add a touch of edible gold powder and a fir tree branch.
Based on how we make the Mulled Wine Bellini here at The Gilbert Scott, below is an adapted recipe for you to re-create at home.
The reduction will keep for up to a month and will make 40-50 of these cocktails, so create a batch just before Christmas so you can use until the new year.
3 cinnamon sticks
20 star anise
10 green cardamom
1 pinch of mace
1 orange, cut in half
Splash of brandy
2 litres red wine
500g of caster sugar
100ml of sparkling wine
1) To prepare the mulled wine reduction, add all of the ingredients to a saucepan, apart from the sugar. Bring to the boil, then reduce to a simmer.
2) Add the sugar, stir to combine and continue to simmer until the liquid has reduced by half. Set aside and allow to cool.
3) Strain and allow the mixture to cool before transferring to a clean bottle. This reduction will keep up to 1 month.
4) To create the cocktail, add the sparkling wine to a champagne flute. Pour in 25ml of the mulled wine reduction.
TIP: Add a few drops of lemon juice before serving if you find the drink too sweet.