The TCL Mulled Fizz

First make the spiced syrup. Split the vanilla pod and grate the half nutmeg, and add them both along with the other spices to 50ml of warm water, stirring occasionally for 3-4 minutes to infuse all the flavours. Leave to cool for about 10 minutes or so in the fridge and then strain.

Next add all the liquid ingredients except the sparkling wine into a cocktail shaker filled with ice. Shake for 10-15 seconds or until the outside of the shaker becomes frosted. Double strain into a chilled champagne flute then top up with the sparkling wine. Garnish with an orange twist and serve.