1 litre (2 pt) claret
rind of 1 orange and 1 lemon
12 - 16 lumps sugar
5 ml (1 level tsp) ground cinnamon and ground nutmeg, mixed
2 bayleaves
300 ml (1/2 pt) brandy
rind of 1 orange and 1 lemon
12 - 16 lumps sugar
5 ml (1 level tsp) ground cinnamon and ground nutmeg, mixed
2 bayleaves
300 ml (1/2 pt) brandy
method
1. Heat the claret with the orange and lemon rind, sugar, spices and bayleaves.
2. Heat the brandy in a separate pan but do not boil.
3. Take both liquids to the guests, pour the wine mixture into a heat-resistant bowl, add the hot brandy, set the mull alight and ladle it into glasses, moving steadily to keep the flames burning. (Incidently, this looks much more effective if the lights are turned out.)
2. Heat the brandy in a separate pan but do not boil.
3. Take both liquids to the guests, pour the wine mixture into a heat-resistant bowl, add the hot brandy, set the mull alight and ladle it into glasses, moving steadily to keep the flames burning. (Incidently, this looks much more effective if the lights are turned out.)
serving amount
makes about 1.4 litre
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