Mulled Red Wine
Our friends over at Drizly call Mulled Red Wine “the warm winter cousin to sangria” and we concur. The recipe for this crowd pleaser makes enough to share with friends!
Bar supplies:
- Mug
- Knife
- Jigger
- Non-aluminum sauce pan
| Ingredient | Amount |
|---|---|
| Dry red wine (we used a Cabernet Sauvignon) | 1 bottle (750ml) |
| Brandy (we used Maison Rouge Cognac VS) | 1/4 cup |
| Honey or sugar | 1/4 cup |
| Whole cloves | 8 |
| Cinnamon sticks | 2 |
| Star anise | 2 |
| Orange, sliced into rounds | 1 |
Preparation:
Slice your orange into rounds and stud the rind with your cloves. Drop into a non-aluminum sauce pan with the 2 cinnamon sticks. Pour the rest of your ingredients into the pan and bring to a simmer over medium-high heat. Be careful not to boil! Reduce the heat and allow to simmer for up to 3 hours. Serve in coffee mugs with a slice of orange. Garnish with extra orange slices, cinnamon sticks or star anise.