Mulled Wine But Chilled Recipes

Steps:

• Place a coupe glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, dry quickly, and pour in the drink into the now-chilled glass.)
• Prepare the syrup: Gently run the ginger under water to remove any traces of dirt. If the ginger is thin-skinned, leave the skin on. Otherwise, peel. Use the larger holes on a box grater to grate the ginger, and add to a small saucepan. Place over medium-high heat.
• Add 1 1/2 cups water, cinnamon sticks, cloves and peppercorns. Bring to a boil, then lower the heat and simmer on medium until the liquid reduces by about half and is very fragrant, about 20 minutes.
• Add the sugar and cardamom, and stir until the sugar dissolves. Remove pan from the heat, and set aside to cool completely. Strain through a fine mesh sieve. This makes about 1 cup. Store in the refrigerator for up to 2 weeks. (You can use this in place of a standard syrup in another cocktail.)
• Prepare the cocktail: In a cocktail shaker filled with ice, combine the wine, Cognac, vermouth, 1/2 ounce mulled simple syrup and lime juice. Shake and strain into the chilled glass.

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Steps:

• 1.
• Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.
• 2.
• To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.

Steps:

• Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
• In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
• Ladle into cups or mugs. Garnish each with a reserved orange round.

Steps:

• Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
• Remove from the heat and cool, leaving to infuse for about 30 mins.
• To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.