UNSURE
1978 555e
Cocktail Hour
Working on some Mulled Wine. Here's what we know so far: start with any wine - no point in spending money on something you're gonna essentially cook with other spirits. So I'm using jug wine as the base with at least one orange. You can cut it in half and give it the ol' squeeze'n toss. I also have two different starter packs. One is more beefy with orange peel and cinnamon sticks, the other is a sugary and powdered ingredients. Traditionalists can just toss in a hand full of cloves and cinnamon and call it good. Now some options - add Brandy, Cognac, Sweet Vermouth, or anything as a fortifier. So far Brandy gets the nod but it's who knows. Same for sweetner, honey or sugar - HONEY ftw!
Finally top with apple cider and BOOM!
4 cups red wine
2 cups apple cider
1/2 cup Brandy
2 sticks cinnamon
1 orange cut in halves - lightly squeezed
8 cloves
1/4 cup honey
Cook and stir on med until it steams but DO NOT BOIL, return heat to low/simmer and cover
Working on some Mulled Wine. Here's what we know so far: start with any wine - no point in spending money on something you're gonna essentially cook with other spirits. So I'm using jug wine as the base with at least one orange. You can cut it in half and give it the ol' squeeze'n toss. I also have two different starter packs. One is more beefy with orange peel and cinnamon sticks, the other is a sugary and powdered ingredients. Traditionalists can just toss in a hand full of cloves and cinnamon and call it good. Now some options - add Brandy, Cognac, Sweet Vermouth, or anything as a fortifier. So far Brandy gets the nod but it's who knows. Same for sweetner, honey or sugar - HONEY ftw!
Finally top with apple cider and BOOM!
4 cups red wine
2 cups apple cider
1/2 cup Brandy
2 sticks cinnamon
1 orange cut in halves - lightly squeezed
8 cloves
1/4 cup honey
Cook and stir on med until it steams but DO NOT BOIL, return heat to low/simmer and cover
