Brumus Bar Mulled Wine Recipe

Mulled Wine is a classic winter tipple and a perfect pick-me-up when the weather outside turns frightful. Luke O'Toole, Bar Manager at Brumus Bar gives us some inside tips on making the perfect batch.

Date
January 12th 2014

Mulled Wine is a classic winter tipple and a perfect pick-me-up when the weather outside turns frightful. Luke O'Toole, Bar Manager at Brumus Bar gives us some inside tips on making the perfect batch.

Choose a red that is not too intense, high in alcohol or tannic as these flavours have a tendency to intensify when heated. Try something softer like a Merlot or a Pinot Noir, they don’t need to be too expensive as a lot of the character will be added in the mulling process.

INGREDIENTS:

2 Bottles Red Wine
100ml Grand Marnier
125ml Orange Juice
200g White sugar
6 Cloves
1 Star Anise
2 Cinnamon Stick
1 Teaspoon Ground Nutmeg
2 Vanilla Pod (Split)

Makes 12 cups

METHOD:

Add all of the ingredients to a large saucepan and cover. Slowly heat the mixture to just below the boil, stirring occasionally to make sure all of the sugar is dissolved. Maintain at this temperature for about 20 minutes keeping covered. This allows the flavours to infuse into the liquid. Strain and serve in a cup or sturdy glass. By this time your home should be full of the smell of Christmas and your kitchen full of inquisitive family members. A warm mince pie with a little whipped cream is the perfect accompaniment.