Mulled Bramble Recipe

Combine red wine, water, granulated sugar and honey in a medium saucepan over medium heat.

Add cinnamon stick, cloves, star anise, orange peel and sliced ginger to the pan.

Bring mixture to a gentle simmer — do not boil vigorously — then reduce heat to low and simmer gently, uncovered, until the liquid is reduced by about half and has a syrupy consistency (about 25–35 minutes). Stir occasionally to dissolve sugar and prevent scorching.

Taste and adjust sweetness if needed (add another tablespoon of honey or sugar if you prefer sweeter). Remove from heat and let cool slightly for 10 minutes to allow flavors to meld.

Strain the reduction through a fine mesh sieve into a heatproof container, pressing on solids to extract flavor. Discard solids. Cool to room temperature, then refrigerate. The reduction will keep refrigerated for up to 2 weeks.

Yield: roughly 1 cup of mulled wine reduction (adjusts slightly depending on reduction). Use 1 oz per cocktail as specified.

Prepare (if using egg white)

If you want a silky froth, separate 1 egg white (about 0.5 each as listed) and keep chilled until ready. Skip if not using.

Add Hayman's Old Tom Gin (2 oz), mulled wine reduction (1 oz), simple syrup (0.5 oz), fresh lemon juice (0.5 oz) and crème de mûre (0.5 oz) into a cocktail shaker.

If using egg white, add it now. Perform a dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Add ice to the shaker (about 4 large cubes) and shake vigorously for another 12–15 seconds to chill and slightly dilute.

Double-strain into a chilled coupe or rocks glass over fresh ice (for rocks glass) using a Hawthorne and fine mesh strainer to remove ice shards and ensure smooth texture.

Garnish with 2–3 fresh blackberries on a pick and a lemon twist expressed over the drink (squeeze peel to release oils), then drop the twist onto the surface.

Serve immediately. Notes: If you prefer the cocktail sweeter or tarter, adjust simple syrup or lemon by 0.25 oz increments. For a colder, longer drink serve over large single ice cube.