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Mulled rose cocktail

A prolific cocktail made with a medley of spices and citrus flavours. Bonus: it also smells fantastic!




  • 3 1/2 ounces dry rose wine
  • 3 1/2 ounces Mulled rose base

Mulled rose base

  • 1/4 cup cloves
  • 1/4 cup cardamom pods
  • 1/4 cup star anise
  • 2 sticks cinnamon
  • 1 1/2 teaspoons allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • Pomegranate seeds from 1 whole fruit
  • 1 vanilla persimmon, roughly chopped
  • Clementine juice from 2 whole fruits
  • Lemon peel and juice from 1 whole fruit
  • Grapefruit peel from 1 whole fruit
  • 1 1/4 cups rose wine
  • 1 cup sugar



  1. In a small saucepan or pot combine the Rose Wine and Mulled Rose Base over medium heat stirring occasionally until the mixture is hot.
  2. Pour into a specialty coffee mug and garnish with a few cloves, cardamom pods, star anise, a cinnamon stick, and a dehydrated orange wheel.

Mulled rose base

  1. Lightly toast the cloves, cardamom pods, star anise, and cinnamon sticks in a pan over low heat 10 minutes. Transfer the spices into a large pot and add all other ingredients. Simmer for 30 minutes stirring occasionally. Allow the mixture to cool in the fridge for 24 hours before straining out all the spices and fruit.

Follow Sebastien Centner:

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