Ingreadient :

• Ice filled highball glass
• 50ml Bombay Sapphire or London Dry Gin
• Top with San Pellegrino Chinotto or Chino
• Garnish with a big orange wedge
• 6L Dry Scrumpy Cider
• 300g Honey
• 500ml Magic Mulling Syrup
• 250ml Spiced Gold Rum (min 40% abv)
• 6 dashes Orange Bitters
• Complete peels of 2 large oranges
• 12g / 3 sticks Cinnamon (or Cassia)
• 5 pods Black cardamom, crushed
• 3 pods Green cardamom, crushed
• 5g / 7 husks Mace, crushed
• ¾ tsp Nutmeg powder
• ¾ tsp Cloves, whole
• 1 ½ tsp Ginger powder
• ½ tsp Coriander seeds
• 1 tsp Juniper berries
• 5 stars Star anise
• 3 halves Walnut
• 1 TBsp Sultanas
• 1 TBsp Raisins
• A good splash of Spiced Gold Rum for toasting the spices
• 1 TBsp Vanilla essence
• 2 whole Mandarins
• 330g Caster sugar
• 330g Golden caster sugar
• 225g Spiced Gold Rum (min 40% abv)
• 105g Hot water

Direction :

1. In a large (10L) pan or electric urn, add the cider, honey, rum, bitters and orange peels. Try to keep the peels whole for easy removal later. Set the pan on a low-ish heat to begin warming. Stir regularly to dissolve the honey fully.
2. VERY IMPORTANT – The mixture must not go above 55-60C or the alcohol will evaporate. Use a thermometer to check regularly. If you haven’t a thermometer handy then use your little finger to gauge when it’s hot enough.
3. While that’s slowly heating…
4. You’ll need a lighter/matches, medium frying pan and lid, and medium saucepan at the ready.
5. Measure and mix your spices in a bowl.
6. In the saucepan, add the sugars, rum and hot water and simmer over a low heat stirring constantly until the sugar is completely dissolved. Cut the mandarins in half and squeeze their juice into the base syrup, keep the peels to one side. Add the vanilla essence. Keep the mix warm, but not boiling.
7. Heat your frying pan and add the dry spices. When the spices start to release their aromas, but not burn, add the mandarin peels and a good splash of rum (50-75ml). Immediately set the rum on fire (be careful!) and swirl the spices around. The spices will toast in around 5-10 seconds. If you see them starting to ignite, you’ve almost gone too far! Grab the pan lid and extinguish the flame and remove the pan from the heat.
8. Add the toasted spices to the base syrup mix, bring the whole lot up to just under boiling (which will be hotter than regular boiling water, so be very careful) and remove from the heat. Set the spice syrup aside for 30-45mins to cool and finish infusing.
9. When the syrup is cool enough, strain off the spices (they can be re-used to make a spiced vodka if you like), and set aside the Magic Mulling Syrup. If you’re not using it there and then it can be bottled and will last several months due to the rum content.
10. Firstly prepare your garnish – mix 1 TBsp each of ground almonds and caster sugar with ½ TBsp of crushed hazelnuts and ½ tsp of cinnamon powder in a small bowl. In another small cup pour a little Magic Mulling Syrup. Dip whole dried apricots in the syrup and then the almond mixture and put on a cocktail stick. Garnishes are ready.
11. Secondly, add 400-500ml of Magic Mulling Syrup to the Cider mixture, which should now be up to temperature (remember, NO BOILING, keep it below 60C), and stir it in. Taste and add more if you like it sweeter.
12. Fish out the orange peels.Ladle The Big Mull into small cups and serve with the almond dusted apricots whilst enjoying the aroma of Christmas throughout the house.