Complex Mulled Wine
Over a year ago
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Ingredients
- 1 bottle red wine (shiraz or merlot)
- 4 or so tangerines or satsumas
- 1 lemon juice
- 1 lime juice
- 1 bay leaf
- ½ cinnamon stick or cassia bark stick
- 1 inch licorice root, scraped
- 1 wine glass full ginger wine
- 1 wine glass full water
- 6 black peppercorns
- 4 cloves
- 3 green cardamom pods, bruised
- 2cm piece ginger, sliced
- 1 tbsp honey
- 1 tbsp sugar
- 2cm piece vanilla pod. halved lengthways. seeds scraped out
- ½ nutmeg
Accompaniment
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Description
A slightly complex version of the classic, but in my opinion, worth the effort.
Method
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1
Halve and squeeze 3 of the tangerines.
Peel the zest from the lemon and lime, being careful not to include too much pith (the white stuff), then remove and discard the pith, then slice the fruit horizontally.
Place everything apart from the wine in a small saucepan with a lid and bring to the boil.
Simmer for around 10 minutes then add the wine and continue to simmer for another 10 minutes.
Strain each glass individually.
Chef's Tips
Try not to use ground spices or you'll get a gritty texture in the drink.
The spices used here can be used to make chai, just remove the fruit, wines and water and use milk instead for a lovely indian tea.
If you like, you can make a bouquet garni with the spices by putting them in a square of muslin and tying with string. Then you don't need to strain the drink as you serve it.
To serve you can get wedges of tangerine spiked with 3 cloves each down the rind and make a little slice in it, then wedge it on the glass.
You can serve hot mulled wine in most glasses, and it helps if you warm the glasses under the hot tap first.
I top my mulled wine up with a little dark rum sometimes for an extra kick.
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The only complex bit is sourcing the ingredients, I got a big pack of vanilla pods on eBay really cheap a couple of years ago, and I buy the rest in indian supermarkets so I have this stuff lying about... You can buy sachets/bouquet garnis of the spices but I prefer using the ones I like (like peppercorns) so I do it myself. You don't have to use both honey and sugar, one or the other to taste would do. You don't need to use all the spices but I really would invest in green cardamom if you don't have it - it's my favourite. Have a look at my profile because I have an easier recipe for mulled cider from last year (or the year before I think) that's a bit easier. Give me an email on [email protected] if you get stuck at all x
I like the sound of this but it actually looks quite difficult to make - is it? Cant believe it just take 20 mins. It is does I'm going to make this for pre Christmas drinks at my house!