Each week we to talk to Ira from Bittercube about cocktails. This week he shares a seasonal recipe for mulled wine.
Friends, it’s safe to say that winter has come to Wisconsin. As we layer up in soft flannels and wooly socks, we gather around the kitchen table for a little homemade comfort. Oversized bowls are filled with savory soups, and our chapped, frozen fingers are wrapped around mugs of libations that brighten our spirits.
‘Tis the season to welcome winter, and enjoy something cozy and bold. Grab your biggest mug and pour yourself a glass of mulled wine from our friends at Bittercube. Red wine is dressed up with rich honey, citrus, and crisp apples for a cocktail that wraps itself around you like your favorite childhood blanket. Plus, this holiday cocktail can be batched ahead of time and easily warmed so if you’re stuck hosting a holiday party, you can still spend time with friends and family and not be stuck in the kitchen making cocktails the whole time!
Bittercube Mulled Wine
2 750 ml bottles of Red Wine
1 cup Matusalem 5 yr. Rum
1 cup Apple Cider
1/2 cup Orange Juice
1/4 cup Maple Syrup
1/2 cup Honey
1/4 cup Granulated Sugar
1 stick Cinnamon (Cassia)
1/2 tsp Whole Peppercorn
1 Nutmeg Crushed
1 Peel of whole Orange
1 Lemon Peel
1/2 cup Raisins
1/2 cup Almonds
3 Bay leaf
1 cup Water
4 sprigs Fresh Sage
Add all non-alcoholic liquids to a pot with all ingredients minus alcohol and sugars and simmer for 5 minutes.
Add sugars and whisk to blend.
Pour contents of pot into storage vessel filled with the red wine
Put back in wine bottles and another storage container.
For individual cocktail:
Make sure the mug has been warmed before adding the mulled wine. Pour 5-6 oz of the mulled wine in the mug. Add 1 dropper of Bittercube Blackstrap Bitters and 1/2 dropper Bittercube Jamaican #1 Bitters. Quick stir the mug to incorporate the Bitters. Enjoy!
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.