Log Fires and Mulled Wine

Chase away winter blues and enjoy a warming drink in front of a log fire.

mulled wine!

Sauced’s Mulled Wine

Ingredients

For vanilla syrup (made the night before)

  • ¼ c. water
  • ¼ c. white sugar
  • 4 vanilla beans, cut lengthwise (if no beans are available, substitute 1 tbsp. real vanilla extract)

1. Boil water and sugar together with vanilla beans for 1 minute.
2. Cool and remove vanilla beans. Refrigerate.

For punch mix

  • 4 c. house red wine
  • 1 c. port wine
  • ½ c. brandy
  • 1 c. sparkling water
  • 1 cinnamon stick
  • 1 navel orange or sweet apple, cut into slices
  • ½ c. vanilla syrup
  • 2 sticks fresh nutmeg

1. Mix together all ingredients in a saucepan and heat until almost boiling. (Hint: Be very careful not to boil — alcohol will cook down.)

2. Transfer to large thermos or carafe. When serving, grate fresh nutmeg over the top.

Sauced, 753 Edgewood Avenue, at Waddell Street (404-688-6554 or saucedatlanta.com).

via Sauced’s Mulled Wine Recipe – Cocktail Party Recipes | London – DailyCandy.

 

Hot wassail

hot wassail cocktail!

Ingredients

  • 3 apples (peeled, cored, sliced, and sprinkled with ½ c. brown sugar)
  • 1 qt. brown ale
  • 8 oz. dry sherry
  • Peel from ½ a lemon, finely grated
  • ½ tsp. each ground nutmeg, cinnamon, and ginger

1. Drizzle apples (excluding a handful) with a little brown ale and bake at 350° for 45 minutes, until the apples are very tender.

2. Put in a food processor until smooth; then pour into a saucepan over medium-low heat.

3. Add remaining ale, sherry, lemon peel, and spices. Simmer gently and add remaining apple slices to the bowl.

4. Serve warm.

via Daily Candy http://www.dailycandy.com/all-cities/article/96183/Hot-Wassail-Cocktail-Recipe-Recipes-with-Beer

Rock and Rye Toddy

rock and rye toddy the whistler chicago!
Makes approximately fifteen servings

Ingredients

  • 1 horehound tea bag*
  • 25 oz. rye whiskey
  • ¼ oz. Angostura bitters
  • Peel of 1 orange
  • Peel of 1 lemon (plus extra for garnish)
  • 5 cloves
  • 2 cinnamon sticks
  • 4 oz. demerara syrup (1 part demerara sugar to water)
  • 2 oz. cherry syrup
  • Star anise pods

1. Steep tea bag in a jar with rye whiskey for 2 hours.

2. Remove tea bag. Place all other ingredients in the jar; let flavors marry for 3 days.

3. Strain all solids from the liquid.

4. Serve 2 oz. of mixture to 3 oz. of hot water. Gently stir and garnish with a lemon peel and a star anise pod.

*Horehound is an herb known for its natural cough-suppressant qualities.

The Whistler, 2421 North Milwaukee Avenue, at Fullerton Avenue (773-227-3530 or whistlerchicago.com).

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4 Responses to Log Fires and Mulled Wine

  1. Kate says:

    Oh wow. These drinks sound so delicious. I feel warmer already, just reading about these cozy drinks!

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