In a small saucepan combine 2 cups dry red wine, 1 cup granulated sugar, sliced half orange and half lemon, 1 cinnamon stick, 4 whole cloves, 1 star anise and 1 tablespoon smashed fresh ginger.

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not boil vigorously; maintain a gentle simmer to concentrate flavor without burning off all alcohol.

Reduce heat to low and simmer uncovered for 18–25 minutes, until the liquid is reduced by about half and coats the back of a spoon. Taste and adjust sweetness if needed.

Strain the reduction through a fine-mesh sieve into a heatproof container, pressing on solids to extract flavor. Discard solids. Let the reduction cool to room temperature, then refrigerate. Makes about 1 to 1 1/2 cups concentrated reduction.

Cocktail

Chill and Prep

If using egg white, dry shake (no ice) first to build froth. Add 0.5 egg white, 2 oz Hayman's Old Tom Gin, 1.25 oz mulled wine reduction, 0.5 oz bramble (blackberry) syrup, 0.5 oz fresh lemon juice and 0.25 oz simple syrup into a shaker.

Dry shake vigorously for 15–20 seconds (if using egg white) to emulsify and create foam.

Add ice to the shaker (enough to fill) and shake again vigorously for 10–15 seconds to chill and dilute.

Double strain into a chilled coupe or rocks glass over fresh ice (if you prefer on the rocks) using a fine mesh strainer to remove ice shards and ensure a silky texture.

Garnish with 3 fresh blackberries skewered on a pick and a lemon twist or wheel. Optionally express the lemon oils over the drink and drop the twist in.

Serve immediately. If the reduction tastes particularly bold or sweet, adjust final balance next time by reducing bramble syrup or adding up to 0.25 oz more lemon juice.