How To Make Mulled Wine

Heating wine with spices goes back to the ancient Romans, and today there are countless variations from around the world. Today we’ll make a Scandinavian Glögg and a German Feuerzangenbowle that is, well, lit.

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EQUIPMENT

1. Serving bowl with candle

2. Punch glasses

3. German sugar cone

4. Tea lights

5. Brulee torch

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Glögg

Makes about 10 servings

• 2 (750ml) bottles of medium-bodied red wine (I used Pinot Noir)

• 4oz (120ml) aquavit or vodka

• 2oz (60ml) ruby port

• 3/4 cups (150g) granulated sugar

• 12 whole cloves

• 4 whole cardamom pods

• 5 cinnamon sticks

• 1 whole nutmeg

• Grated zest of 1 orange

• 1/4 cup raisins

• 1/4 cup sliced almonds

1. Add all ingredients except raisins and almonds in a large pot and let simmer for 30 minutes (do not boil), stirring occasionally

2. Let cool to room temperature, then transfer to a pitcher and refrigerate overnight

3. Strain through a fine mesh into a large bowl

4. To serve, reheat on the stove and ladle into wide mouth cups

5. Garnish each cup with a few raisins and sliced almonds

Recipe credit: Julie Reiner’s Craft Cocktail Party

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Feuerzangenbowle

Makes about 10 servings

• 2 (750ml) bottles of dry red wine (I used Cabernet Sauvignon)

• High proof rum (about 1-2 cups)

• 5 cinnamon sticks

• 8 whole cloves

• 1 cup (250ml) fresh orange juice

• 1/4 cup (60ml) fresh lemon juice

• 8 orange slices

• 8 lemon slices

• Sugar Cone
  

1. Add all ingredients in a large pot and bring to a simmer (do not boil)

2. Transfer to a serving bowl, including the spices

3. Place the sugar cone on the metal bridge and thoroughly soak with rum

4. Ignite sugar and let it drip into the wine

5. Remove bridge, stir and serve