If you happen to be a holiday season junkie – as I myself most certainly and unabashedly am – you’ve probably already discovered the spicy, scrumptious perfection that is mulled wine. This is a fine and glorious thing, since few tipples are more fitting on a cold winter’s night than a warm, steaming and preferably brandy-spiked mug of the wine lover’s answer to apple cider. I can’t honestly remember the first time I tasted it – but I do remember the countless ensuing occasions when I prepared and served it at Christmas parties, holiday potlucks and a few simply freezing evenings with resounding success.
Most basically, this venerable Northern European cocktail consists of red wine, citrus, cinnamon and cloves, blended and simmered and consumed until bedtime (which, when you combine warmth and wine, comes a lot sooner than you might expect. Like, pathetically early…like before it’s even dark out). Variations abound, however, most notably those that involve additional alcohol (cognac, brandy, even rum will work), and all of them can be amped up for a major event or easily concocted with simple pantry staples. Particularly for dessert-centric gatherings, I’ve always found mulled wine to be a tastier and at least ostensibly classier party drink than cheap, fruity punches – not to mention an inexpensive yet innovative alternative. I mean, who wouldn’t prefer to snag some magnums or a jumbo jug of Carlo for a few bucks, throw in some cinnamon sticks, make the house smell nice and wow the guests over the risk of sticky spillage and multiple hangovers with some sort of cheap-rum-and-kool-aide concoction?
I’ll leave that question open-ended, lest any of you kool-aide connoisseurs out there feel slighted by this comparison, and instead simply provide you with a marvelous mulled wine recipe. Call it “medieval-chic”, if you will (the origin of this stuff goes way back), enjoy in a fireside rocker and serve with gingerbread, fruitcake, and other Christmassy fare.
Ingredients:
1 large bottle of full-bodied, relatively inexpensive red wine (Cabernet, Shiraz, and Zinfandel are all good choices here)
½ cup sugar (or more to taste, if desired)
½ cup brandy
½ orange, sliced into thin rounds
2-3 slices lemon
4 whole cloves
3 cinnamon sticks
1 tsp each grated ginger and grated nutmeg, if desired
Recipe:
Combine ingredients in a large stockpot and gently simmer over low heat for 20-25 minutes, tasting occasionally to determine your preferred degree of sweetness, spice, booziness, etc. When the wine is steamy and fragrant, ladle into serving mugs and garnish with orange or lemon slices (being sure to navigate around any chunks of cinnamon or cloves).
by Lauren Westerfield
