Mulled Apple, Ginger & Blackberry Cocktail

Mulled Apple, Ginger & Blackberry Cocktail

The cooler winter evenings call for a warm drink. It’s the time to enjoy hot chocolates, rich dark coffees and chai tea. But for a suitably grown-up cocktail, try this take on Mulled Cider. Warm spices and the flavours of autumn combine for an extremely satisfying Bonfire Night tipple.



Serves 4

180ml quince gin or apple liqueur

12 – 15 large blackberries

3 sprigs of fresh thyme

1 tsp ground cinnamon

1 tsp ground nutmeg

540ml Cartwright & Butler Apple & Ginger Pressé (leave open overnight to remove the fizz)

4 sprigs of fresh thyme or long cinnamon sticks for garnish


To make the cocktail

1. Add all of the ingredients to a saucepan
2. Very lightly press the blackberries with the back of a fork to open them up (but not so much that they go mushy)
3. Gently heat the pan, stirring occasionally
4. When nicely heated through, gently spoon out the blackberries and share out amongst the glasses
5. Pour the remaining liquid into each glass (use a stemmed glass to make it easy to hold)

Garnish with a fresh sprig of thyme or a cinnamon stick

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