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Christmas Mulled Cup from Professor Cornelius Ampleforth

The Cigar Nut

Christmas Mulled Cup from Professor Cornelius Ampleforth

November 2013 – Professor Cornelius Ampleforth launches the solution to creating a perfect Mulled Wine every time—just in time for the Christmas season.

The Christmas season is just around the corner, and you know what that means: festive gatherings, chilly days, and deliciously warm and spicy mulled wine! The Professor has always enjoyed a mug of this classic, cockle warming beverage but has noted a few problems when sipping a home-made version of this Chrismassy concoction.


The Problems: Most good people have left spices languishing in their cupboards for far too long, leaving them dry, old and flavourless. In addition, it’s often difficult for the average ‘muller’ to find the sweet spot for each spice. They must be left in the wine long enough for all the rich flavours to come through, but removed at just the right moment so that no bitter notes remain. Cooked citrus can release some off-notes as well, freshly ground nutmeg is difficult the completely strain from the finished product, and fresh ginger, if not properly prepared, can be just plain dull.

Achieving balance and consistency in a mulled wine is nearly impossible given the aforementioned problems.


The Solution: Christmas Mulled Cup! The Professor has dealt with every problem one by one so that you can make perfect mulled win every time. No muss, no fuss. How has he achieved this?

Spices: Tinctures. These are basically macerations of spices in alcohol (in this case, the Professor has used VSOP cognac) which not only have the benefit of extracting the essential oils from the spices in a much more effective way than wine at 15%, but also lend almost total reliability to the concentration of the final drink.

Citrus: Cold-distillation. The peels are macerated in high-proof wheat spirit, and then distilled to remove nearly all the pesky terpenes (those compounds that can lend off-notes to the finished product) and leave only fresh and zingy notes from the oils.

Nutmeg: Filtration. The Professor painstakingly filters the nutmeg tincture to remove all traces of solid matter.

Ginger: Cold-distillation again. Fresh root ginger is macerated and distilled to remove the precious gingerol and leave behind any heavier compounds that would break down over time and lend nasty notes to the drink.

Balance: Blending. This is where the finished product comes in. We’ve accurately quantified the amount of each ingredient needed to produce the base of a perfectly balanced mulled wine allowing you to easily increase or decrease the entire ‘mulled’ flavour without ruining the overall balance of the drink.

How easy is it to make perfect mulled wine with Professor Cornelius Ampleforth’s Christmas Mulled Cup? Here’s the recipe straight from the Professor’s kitchen:

Professor Cornelius Ampleforth’s Mulled Wine
1 bottle of decent red wine (something fruity like an Australian Shiraz works well)
65g sugar
50ml (or more to taste) Christmas Mulled Cup

Heat and serve.

Christmas is officially sorted.

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