Craft Cocktail: Mulled Wine

Photo by Aaron Davidson // Growler Magazine

Photo by Aaron Davidson // Growler Magazine

There might not be a drink that tastes more like the holidays than mulled wine. The warming spices, the heat of the brandy, the hand-warming steam from the mugs—if you’re heading to an outdoor holiday market, this is necessary fortification. Feel free to experiment with the spice blend as your stocks allow. But make sure not to omit the cocoa nibs—they add a subtle richness that makes this one of the best mulled wines we’ve ever tasted.

Eat Street Social Mulled Wine
By Keith Werner

Full Recipe: (Starts with 8 regular bottles of wine)

6 liters Burgundy (or other light-bodied red wine)
5 cups apple brandy (esp. Copper & Kings)

4 cups apple cider
2 cups orange juice
4 cups water

1 cup maple syrup
2 cups honey
1 cup granulated sugar

EatStreetCocktails-65

Spice Mix:
54 grams cinnamon sticks
2 grams cloves
18 grams star anise
11 grams wide allspice
4 grams crushed whole nutmeg
27 grams juniper berries
130 grams orange peel
4 grams lemon peel
2 teaspoons vanilla bean paste
6 ounces fresh chopped ginger
2 cups raisins
2 cups almonds
12 bay leafs
80 grams cocoa nibs
18 leaves of fresh sage

Method: Bring non-alcoholic liquids to a simmer, add all spices, simmer for five minutes. Add syrup, honey, and sugar. Whisk until dissolved. Add the wine, whisk well, strain into serving vessel, add brandy. Reheat as needed. Shave nutmeg over each individual glass of wine before serving.

Photo by Aaron Davidson // Growler Magazine

Photo by Aaron Davidson // Growler Magazine

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Reduced Recipe Estimates: (A rough quarter-recipe)

2 bottles Burgundy (or other light-bodied red wine)
1-1/4 cups apple brandy (esp. Copper & Kings)

1 cup apple cider
1/2 cups orange juice
1 cup water

1/4 cup maple syrup
1/2 cup honey
1/4 cup granulated sugar

Spice Mix:
3 long cinnamon sticks
8 whole cloves
1 pod star anise
A few allspice berries
half a whole nutmeg, crushed
2 tablespoons juniper berries
zest of 1 orange
large swath of lemon zest
1/2 teaspoon vanilla bean paste
1-1/2 ounces fresh chopped ginger
1/2 cup raisins
1/2 cup almonds
3 bay leafs
20 grams cocoa nibs
4 leaves of fresh sage

Method: Bring non-alcoholic liquids to a simmer, add all spices, simmer for five minutes. Add syrup, honey, and sugar. Whisk until dissolved. Add the wine, whisk well, strain into serving vessel, add brandy. Reheat as needed. Shave nutmeg over each glass before serving.

More Holiday Cocktails:

Inlander – a boozy nightcap for drinking in front of the fire.

Fall of Temperance – a blast of booze and bitter for your midday prep.

Falcon Gravy – the nog of your dreams, made with nitro milk stout.

John Garland About John Garland

John Garland is the Senior Editor at the Growler Magazine. Find him on twitter (@johnpgarland) or in real life at various bar patios in South Minneapolis.