Mulled Claret

  • 2 oz. Sugar syrup
  • 1 750-ml. bottle Bordeaux (red)
  • 1 pt. Ruby Port
  • 1 cup Brandy
  • 7 whole cloves
  • Several cinnamon sticks
  • ½ tsp grated nutmeg
  • Lemon peel

Dissolve sugar in a flaming pan. Add ingredients and mix on low heat. Serve when hot. Serves about 10.

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Old Colonial Hot Tea
  • 1 l. Dark Rum
  • 1 pt. Brandy
  • 3 pt. Hot Tea
  • 1 pt. Lemon juice
  • ½ cup honey
  • 3 oz. Curacao
  • Lemon Slices

Mix ingredients in heated saucepan until honey is dissolved. Pour into a punch bowl with a block of ice when cool. Garnish with lemon. Serves about 30.

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