Grog Recipe

Prepare citrus and spices

Zest the orange and half the lemon, then slice the orange and remaining lemon into rounds. Lightly crush the cardamom pods, peppercorns and cloves with the back of a spoon or mortar to release oils. Peel and slice the ginger into 3–4 thin slices.

Build the spice sachet

Place the crushed cardamom, cloves, peppercorns, star anise and ginger in a piece of cheesecloth and tie into a small sachet (or use a small fine-mesh tea infuser). Add the cinnamon sticks and the citrus zests to the sachet as well.

Warm the liquids

In a large saucepan or pot, combine the red wine, water and brown sugar. Stir over medium heat until the sugar dissolves. Do not let the mixture boil; maintain a gentle steam (aim for 70–80°C / 160–175°F).

Infuse

Add the spice sachet and the orange and lemon slices to the pot. Reduce heat to low and gently simmer (very low) for 20–25 minutes to allow flavors to meld. Keep the pot covered to retain aroma.

Finish with rum and vanilla

Remove the pot from heat. Stir in the dark rum and vanilla extract. Taste and, if desired, add the additional brown sugar to adjust sweetness. Leave the sachet in while serving for stronger spice, or remove for a milder profile.

Strain the mulled grog through a fine mesh sieve into a heatproof serving vessel to remove the spice sachet and citrus solids.

Ladle the hot grog into warmed mugs or heatproof glasses. Garnish each serving with an orange or lemon slice, a cinnamon stick and a star anise. Serve immediately while hot.

If making ahead: cool, refrigerate without rum for up to 48 hours. Reheat gently and stir in rum just before serving.