VIN BRULÉ

Vin Brulé
Made with
ABV
23
Style
Sweet
Complexity
Medium
Occasion
Dinner party
Relaxed aperitivo hour

INGREDIENTS

SERVES 5

  • 150ML GIN ROSA
  • 300ML MERLOT
  • 50ML APRICOT BRANDY
  • 25ML CINNAMON SYRUP
  • 15 DROPS ABBOT’S MANDARIN BITTERS
  • 2 STAR ANISE
  • 5 CLOVES TOASTED
  • 2 BAY LEAVES
  • 1 LEMON WHEEL
  • 2 PINK GRAPEFRUIT WHEELS
  • ¼ CUP CASTER SUGAR

 

HOW TO MAKE VIN BRULÉ

TOAST CLOVES FOR ONE MINUTE IN A SKILLET. MIX INGREDIENTS IN A POT, ADD THE CLOVES AND BRING TO BELOW SIMMER FOR 10 MINUTES STIRRING OCCASIONALLY. SERVE HOT.

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Your information may be used by Pernod Ricard and made available through us to any other entities of the Pernod Ricard Group to provide you with news and promotional information about Pernod Ricard. At any time, you can exercise your right of access, rectification, erasure, restriction, portability, objection or withdraw your consent at any time without affecting the lawfulness of processing based on your consent before withdrawal by contacting us at groupdpo@pernod-ricard.com. You also have a right to lodge a complaint with the Supervisory Authority. For more information, please consult our Online Privacy Policy.