For the cooks: Mulled wine | The Gourmand & Gourmet

For the cooks: Mulled wine

Missed out on that European winter holiday? This hot and spicy drink is the next best thing and the perfect accompaniment to the evening chills currently gracing our fair city. Courtesy of cocktail masters, The Press Club, you don’t even have to leave your cosy couch to have a bar-worthy boozy nightcap. The welcoming of the winter months doesn’t mean ditching your nightly Netflix and wine habit, it just means you have to mix it up (and add a blanket or two). All the extra pennies you’ll save by drinking at home (and buying a cheap bottle of red) means you might be actually be celebrating a white Christmas this time around.


  • 1 bottle of inexpensive red wine
  • 2 sticks cinnamon
  • 5-6 whole cloves
  • ½ tsp. ginger root, coarsely grated
  • ½ tsp. nutmeg, coarsely grated
  • 5 pods cardamom, cracked
  • Zest of half an orange or lemon
  • ½ cup brown sugar (maple syrup or honey is a great substitution)
  • ¼ cup brandy
  • Wrap the spices and citrus zest in a large piece of cheesecloth, approximately 12 inches square, tying a knot to seal the bundle.
  • Place the spice sack in non-reactive pot. Pour the wine into the pot and add the brandy. Simmer over low heat, stirring occasionally.
  • When the mixture is warm, stir the sugar, syrup or honey. Don’t let the mulled wine boil, or you risk cooking out the flavours.
  • Leave over low heat for about 30 minutes while the flavours meld. Continue stirring occasionally. When the liquid is steaming lightly, it is ready to serve.
Don’t mull it over – just try it!