Mulled wine

Posted on: October 21st, 2009 by admin 1 Comment

Although this cocktail does seem most suited to Canadian winters it is definitely enjoyable everywhere all year round. Best served hot, but don’t be afraid to drink it chilled in the warmer months also (apparently mulled wine sorbet is killer). Any evening will be bettered after a glass or three of mulled wine. Cheers to special guest Gio for sending us the recipe!

  • 2 short cinnamon sticks
  • 5 cardamom pods
  • 3 black peppercorns
  • 4 whole cloves
  • 1 c sugar
  • 1 c water
  • 1 vanilla bean, halved lengthwise
  • 1 small orange, thinly sliced
  • 1 small lemon, thinly sliced
  • 1 bottle red wine (your favorite kind or merlot will be good)

First off, wrap the cinnamon sticks, cardamom pods, peppercorns, and cloves in a cheesecloth and tie them with elastic or twine. (Alternatively you can throw it all in to the pot and sieve it later).

Bring the sugar and water to a boil in a heavy pot, stirring until the sugar is dissolved, then add the spice bag, wine, vanilla bean and fruit. Simmer uncovered, stirring occasionally just for around 3 minutes.

Best served hot with a ginger snap.

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