Mulled gin - apple punch with gin

Update December 2022:

Last Saturday, the Wahlwies Christmas market took place. It's a small, village-style Christmas market with 10 stalls, and it's always incredibly popular (because it's so lovely!). I ran a small stall there again, selling my homemade apple punch and mulled gin. The mulled gin was so popular with visitors that we sold out again. My mother even went home briefly to make another 5 liters of apple punch, which only slightly delayed us from selling it all.

Is there a recipe for mulled gin?

Anyway, the following Monday, I was approached by a woman while waiting in line at the post office. She examined my Brennlust packages, then my face, until she was sure I was the mulled gin lady: "Your mulled gin tasted sooooo good! We tried to recreate it, but without success!" "Thank you! Did you try my recipe? It's on my website!" - "Oh, there's a recipe? Of course, we had neither your recipe nor your gin..."

"Well then, difficult... sooooo..."

The base for mulled gin

Take 1 liter of apple juice . Since this is a spiced apple punch, the apple juice is the most important ingredient. Please be sure to use a good quality apple juice, 100% pure juice. Ideally, go directly to a fruit grower and buy it there. Pour the juice into a pot and heat it to about 90°C – do not bring it to a boil! Then add the zest of one organic orange (about 15-20 g). Since the orange is the most important ingredient in the apple punch, make sure that the orange peel has not been treated with any coating agents. Add the juice of this orange (about 140 ml), 2-3 star anise, a 10 cm cinnamon stick (about 4 g) , 5 cloves , and about 8 g of ginger (about 3 cm) and let it steep for 10 minutes at about 80-90°C . Since the spices are the most important ingredient in apple punch, be sure to... Just kidding! 🙂

Short excursion

We usually cook large quantities for the Christmas markets. To ensure the recipe is consistent every year, we use precise gram measurements. Oranges and other fruit vary in size each year. We regularly have to add orange juice because the oranges are too small and don't yield the required 140 ml. We use leftover orange juice from making orange liqueur to top it up. For the liqueur, we only use the orange peel, not the juice. The oranges are squeezed, the juice is frozen, and then reused for the apple punch. It's a similar cycle to the one we use for our Gin Red Edition and fruit spread.