This week, Cocktail Maestro Norm Owen gives us thorough instructions on making that wintry warm beverage known as Mulled Wine.
A pitfall with mulled wine is letting it all boil, which removes the alcohol. To prevent that from happening, Norm uses only one quarter of the liquid to infused the fruits and spices, adding the rest at the end.
Norm’s Mulled Wine:
2 bottles of red wine (750ml each)
¼ cup honey
5 cardamom pods
2 star anise
2 cinnamon sticks
1 tsp. fennel seeds
A dusting of nutmeg (not too much!)
1 orange – peeled , juiced and chopped
1 lemon – peeled, juiced and chopped
3 bay leaves
Optional: 6 dried figs, halved.
In a large saucepan, pour I half of a bottle of wine (375ml). Add all the other ingredients, including the citrus peels, juice and chopped remains. Bring to a boil for 1 minute, then reduce to a simmer for 10 minutes, or until the liquid is reduced by half. Add the remaining 1.5 bottles of wine, and heat until just warm – DO NOT BOIL! Once warm, remove from heat to avoid boiling off the alcohol. Serve and enjoy!