This cocktail appeals to many palates: the clove and orange balance out the bitterness and the wine adds deeper undertones of fruit. If you’re not great with math, this one’s for you. Equal parts of everything! If you don’t have time to make mulled wine, you can find it pre-made at most wine shops. See how it’s made here.

This was a paid partnership with Material Kitchen.

Makes 8 Drinks, from one pitcher

Ingredients

• 1 bottle Chianti, or dry red

• 1 orange, sliced

• 2 anise

• 2 cinnamon sticks

• 10 cloves

• 8 oz. gin

• 8 oz. campari

• 8 oz. sweet vermouth

• 2 sprigs rosemary, cut into 8 pieces

• 8 large ice cubes

• 8 dried blood orange slices for garnish

Make it!

1. First, we have to make mulled wine and chill it for at least 4 hours. If you don’t have time, you can find mulled wine already made at most wine shops. Add Chianti, orange slices, anise, cinnamon sticks and cloves into a medium sauce pot. Gently simmer on medium for 15 minutes to 2 hours, keep it at or below a simmer (you don’t want to cook off all of the alcohol). Allow to cool and refrigerate for 4 hours. This recipe only calls for 8 oz. mulled wine, so you’ll have some leftovers for drinking!

2. Optional: toast your rosemary sprigs with a lighter and allow to smoke under each glass. Save the sprig for garnish.

3. In the Cloud Pitcher, combine gin, campari, sweet vermouth and 8 oz. mulled wine. Stir, add ice and stir again for 15 seconds, or until condensation forms on the outside of the pitcher.

4. Strain into a Full Glass over a large ice cube and top with a dried blood orange slice and smoked rosemary.