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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Adapted from a recipe in A J Rathbun's _Dark Spirits_, as reprinted by Braiden Rex-Johnson at Al Dente This is essentially a mulled wine. For the simple syrup, mix equal parts (by volume) sugar and water; heat until the sugar dissolves. It will keep in the refrigerator... well, forever. Ingredients:
3 cups dry red wine (such as cabernet sauvignon) |
2 cups tawny port |
1 cup brandy |
1/2 cup simple syrup |
1 piece orange peel, 1-inch wide and 3-4-inch long |
3 whole cloves |
1 cinnamon stick |
Directions:
1. Combine everything in a small saucepan. Heat gently without bubbling at all until hot and fragrant, about 10 minutes. Stir frequently. Remove the solids and serve in heavy mugs.
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