Mulled Wine

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!

 

Cheers!

 

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

 

For Production:

 

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

Strain

Add Rum

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!

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