The Best Mulled Rosé Wine Recipe

Following the many requests from its warm welcome at Covent Garden over the last few weeks, we’re delighted to share the recipe for our mulled rosé wine. Great way to keep warm during these cold winter months. Santé everyone!


For the Christmas spice syrup:

  • 200g golden / demerara sugar
  • 250ml water
  • 2 cinnamon sticks
  • 10g sliced fresh ginger
  • 5 allspice berries
  • 10 juniper berries
  • 2 star anise
  • 2 cloves
  • Peel from 2 clementines

For the spice bag:

  • 2 star anise
  • 2g loves
  • 10 pink peppercorns
  • 6 juniper berries
  • 1 cinnamon stick
  • 10g sliced fresh ginger

For the mulled rosé:

  • 75cl Mirabeau Classic Rosé Wine
  • 50ml Christmas spice syrup
  • 100ml clementine juice
  • 100ml Lillet Rosé Apéritif


Prepare the Christmas spice syrup:
In a saucepan, dissolve the sugar in the water on the lowest heat possible then add the spices. Do not allow to boil but bring to a simmer, then remove from the heat. Once cool, strain, pour into a bottle and keep in the fridge (can be kept for a couple of weeks in the fridge).

Prepare the spice bag:
Wrap all the spices in a muslin bag or cheese cloth.

Prepare the mulled rosé:
Mix everything in a pan and warm over a low heat, stirring occasionally. When you have the desired flavour, remove the spices to prevent them from becoming overpowering. Once the citrus is on you’ve only got a day or two so if you want a small batch, split in two and only mix in the clementine juice when you heat it to serve.

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