Mulled Aperol
It’s a that time of year, when the mulled drinks start to appear.
Aperol is bittersweet, with intense orange flavours and herbal notes. We first tried Aperol in Venice as an aperitif; Aperol Spritz. It also started Mrs Meat Smoke Fire’s love of prosesso!
This is a mulled cocktail with a modern twist. Introducing our mulled Aperol, perfect for Christmas with its orange base and enhanced with comforting cinnamon.
Our mulled Aperol is a must-try this holiday season. Cheers to new traditions!
We decided that for the last 2023 live cook, whilst there would be food, we would also provide some drink inspiration.
Whilst you don’t have to fire up your Big Green Egg, if you’re already using it for a cook, why not see how you can zhuzh up your drinks too.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 orange
- 2 cinnamon sticks (1 is for garnish)
- 1 star anise
- 2 tbsp honey
- 150ml white wine
- 150ml apple juice
- 100ml Aperol
Method
- Set up your Big Green Egg with your cast iron grid for a direct cook at 250°C.
- Once the griddle is hot, add some slices of orange and some orange peel.
- Sprinkle the orange slices with some sugar, which help to caramelise them.
- After about 2 minutes, turn and sear the other side. You’re looking to burn the peel edges and get some caramelisation on the orange slices.
- Place a pan on the grid and add one cinnamon stick, you want to toast it in a dry pan.
- Add the honey, wine, apple juice and Aperol. Give it a good stir and heat until the honey has dissolved and the drink is warmed.
- Strain and serve. Add the orange peel and slice, together with a cinnamon stick to garnish.