How to make Mulled Gin

There’s nothing quite like a steaming cup of hot mulled gin to warm you from the inside out. Rich with festive spices, aromatic botanicals and finished with a bold kick of gin, this drink has become the Batts Hill winter favourite and it all starts with a base of gently simmered apple juice. Below, we’ll walk you through how to make it properly (and avoid the common mistakes), plus answer the questions people often ask about warming gin.

What to Mix with Mulled Gin

Mulled gin begins with a richly spiced base. Instead of mulling wine, we mull apple juice, this keeps a natural sweetness while allowing the gin’s botanicals to shine. The key mix-ins are classic winter spices:

Ingredients (Makes approx. 1 Litre / 4 servings)

• 1 litre apple juice

• 4–5 cardamom pods (lightly crushed)

• 1 whole star anise

• 1 cinnamon stick

• 3–4 cloves

• 1 pinch ground nutmeg (or a few gratings of whole nutmeg)

• 2 slices dried or fresh orange

• Fresh ginger. Approx 3-4 thin slices

• Lemon peel & fresh lemon slices

• 4–5 juniper berries (optional but compliments gin beautifully)

• Batts Hill Spiced Gin – double shot per cup (50ml each)

You can customise your spices, but don’t skip the citrus, cinnamon and cloves, they create that unmistakable mulled aroma.

What Does Mulled Gin Taste Like?

Mulled gin tastes like Christmas in a cup, but brighter and more botanical than mulled wine.
Expect:

• Sweetness from apple juice

• Warmth from ginger, cinnamon and cloves

• Citrus lift from lemon and dried orange

• Botanical depth when the gin is added (juniper, spice, subtle heat)

Unlike mulled wine, mulled gin has clarity, you taste each note distinctly rather than everything blending into rich red wine. It’s lighter, fragrant, and surprisingly elegant.

Can You Heat Up Gin?

This is the most common question and the answer is yes, but NOT directly!

You should never boil gin, as heating it destroys the alcohol and delicate botanicals. The secret is to add gin after your spiced juice has been simmered and removed from the heat. This way, you retain the punch, aroma, and complexity of the gin.

Top Tip: If you add gin while your pot is still boiling, you’ll cook off the alcohol entirely. Always pour it into the cup at the very end.

Mulled Wine Recipe with Gin! (Our Mulled Apple & Gin Method)

Here’s how to make the perfect winter warmer, mulled apple juice with gin:

Method

1. Prepare the base
   Pour 1 litre of apple juice into a large saucepan or pot.

2. Add the spices & citrus
   Add:

   • Cardamom, cinnamon, star anise

   • Cloves, nutmeg

   • Fresh ginger slices

   • Dried citrus, lemon peel & lemon slices

   • Juniper berries (optional but beautiful with gin)

3. Simmer gently
   Warm slowly over medium-low heat. Do not boil immediately. Let it gently simmer for 15–20 minutes, allowing the spices to infuse.

4. Bring to a soft boil, then remove from heat
   Once it reaches a light bubble, turn off the heat. Let it rest for a few minutes. You can strain it at this stage if you want a clear drink.

5. Serve & finish with Batts Hill Spiced Gin
   Pour the hot spiced juice into heatproof cups or glass mugs.
   Add a double shot (50ml) of Batts Hill Spiced Gin per cup.
   Stir gently.

6. Garnish (optional but beautiful)
   Add a lemon wheel, star anise or cinnamon stick for presentation.

Final Thoughts

Mulled gin is a modern twist on a traditional classic, lighter than mulled wine but every bit as warming and festive. By mulling apple juice and adding gin at the end, you create a smooth, spiced drink with a spirited kick that keeps people coming back for more.

Perfect for Christmas markets, winter menus, or cosy nights by the fire.