Mulled Bramble Recipe

Combine 1 cup dry red wine and 2 tablespoons granulated sugar in a small saucepan over medium heat.

Add 3 whole cloves, 3 whole allspice berries, 1 cinnamon stick and the large strip of orange peel to the pan.

Bring mixture just to a gentle simmer (do not boil). Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the liquid has reduced by about one-third and is slightly syrupy.

Remove from heat and stir in 1 teaspoon fresh lemon juice to brighten the flavor. Let steep for 10 minutes to extract aromatics.

Strain the reduction through a fine-mesh sieve to remove spices and peel. Transfer to a small clean jar or container and cool to room temperature. Refrigerate if not using immediately. Yields roughly 3–4 tablespoons (about 45–60 ml).

Prepare (if using egg white)

If you choose to include egg white for a silky texture, separate one egg white into a shaker now. Dry-shake (no ice) the egg white for 10–12 seconds to build foam.

Add 60 ml Hayman's Old Tom Gin, 30 ml mulled wine reduction, 10 ml simple syrup, 12 ml fresh lemon juice and 5 ml blackberry liqueur (if using) to the shaker containing the egg white foam (or directly to shaker if not using egg white).

Fill the shaker with ice (large cubes preferred). Shake vigorously for 15–20 seconds until well chilled and the outside of the shaker feels very cold.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or an old-fashioned glass over one large ice cube if preferred) to remove ice shards and any spice residue.

Garnish with 2–3 fresh blackberries threaded on a cocktail pick and a lemon twist expressed over the drink. Lightly grate a small pinch of nutmeg over the top if desired.

Serve immediately. The mulled reduction provides warm, spiced notes that complement the botanical sweetness of the Old Tom gin.