Ingredients
6 total- 200 ml of campari
- 500 ml of red wine (such as cabernet sauvignon or malbec)
- 250 ml of sweet vermouth (red or rosso; we used belsazar red)
- 150 ml of london dry gin
- 100 ml of cinnamon syrup (we used giffard cinnamon syrup)
- 1 handful of cinnamon sticks, to garnish
Method
2 stepsStep 1
Pour all the ingredients (except the cinnamon sticks) into a saucepan set over a low heat. Warm gently, stirring constantly, until wisps of steam begin to rise and small bubbles form on the base – don’t allow it to simmer or boil.
Step 2
Remove from the heat and carefully ladle into heatproof glasses. Add a cinnamon stick to each to garnish. If you have any leftovers, allow to cool fully then store in the fridge in an airtight container for 3-5 days. Follow the instructions above to reheat as needed.