Carmen O’Neal served up a refreshing mulled pear cider on Saturday Kitchen.

The ingredients are: 500ml pear cider, 400ml apple and pear juice, 200ml pear cognac liqueur, 50ml fresh lemon juice, 25g demerara sugar, ¼ tsp ground nutmeg, 1 cinnamon stick, 3 whole cloves, 3 slices fresh ginger and 5 candied pear slices, to serve.

See more cocktail recipes in the book titled: The Little Book of Cocktails available from Amazon now.