We have teamed up with The Cocktail Guy to bring you a series of tea infused cocktail recipes, first up is the Mulled Martinez
- 150ml High Strength Gin
- 150ml Sweet Vermouth
- 50ml Maraschino Liqueur
- 35ml Mulled Sugar Syrup (see below)
- 20ml Lemon Juice
- 130ml Water
- 18g We Are Tea Rooibos Tea
For the Mulled Sugar Syrup
- 100ml Red Wine
- 100g Caster Sugar
- 1 Star Anise
- 3 Cloves
- 1 Cinnamon Stick
Gently heat wine and add spices. Add sugar and stir to dissolve.
Remove from the heat and allow to cool, before straining the mix to remove the spices.
Infuse the Rooibos tea in the gin for a minimum of 4hrs prior to filtering. To do this, simply pass the mix through muslin, a tea cloth or coffee filter (ensuring to squeeze out any residual liquid).
Mix all the liquids together in a pan and place over a medium heat. Remember that although this is a warm cocktail, alcohol evaporates at a lower temperature than water, so too high a heat and the alcohol with burn off.
Ladle the cocktail into heat proof mugs/cups and zest a small coin sized lemon zest over the drink (the approximate size of a ladle is 125ml)
If you like this check out super berry gin iced tea.