Mulled Treacle


You'll need

50 ml Appleton Estate V/X Jamaican Rum 5 ml sugar syrup (see note) 2 dashes Angostura bitters 20 ml mulled apple juice (see note) To garnish: orange peel and cinnamon quill

Method

  • 01
  • Add rum, syrup, bitters and 15ml still water to a chilled tumbler. Stir 10-15 times, add apple juice and stir 5 or so more times. Garnish and serve.
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to a year. For mulled apple juice, add a litre of apple juice, a slice each of lemon and orange, a scattering of orange zest and a small knob of fresh ginger, grated, a few cloves, a dusting of nutmeg and a cinnamon quill to a saucepan and simmer gently for 30 minutes. Strain and cool. It will keep refrigerated for up to a week, and is best made the day before you intend to use it.

Mulling your own apple juice, as Mathew Hewitt does at Brisbane’s The Bowery, gives this drink a real boost, but it’s pretty darn tasty with a good apple juice straight from the fridge, too.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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