INGREDIENTS
- 18 oz. Elijah Craig Small Batch (or other small batch bourbon)
- 6 oz. Dubonnet Rouge
- 6 oz. simple syrup (recipe below)
- 4 oz. orange juice
- 2 oz. lemon juice
- 4 cinnamon sticks
- 1 handful star anise
- Lemon twists and cloves for garnish
DIRECTIONS
Build all ingredients in a slow cooker and set on low to mull for one hour. To serve, ladle into mugs and garnish with clove-studded lemon twists. (Peel long swaths from a fresh lemon. Push cloves through the peels in any pattern you like, using 4 to 5 cloves per lemon peel.)
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Heat sugar and water until sugar is dissolved. Pour into a sealable container and keep refrigerated for up to six weeks.