“Spiced mulled cocktails are what I crave when I want to relax in the colder months,” says Amy Brandwein of Centrolina in Washington, D.C. “Red wine is usually the base, but Centrolina Wine Director Alissa Diaz develop.”

Amy Brandwein

Gallery

Photo by Victor Protasio / Prop Styling by Christine Keely

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, remove peel in wide strips from 2 oranges and from half of the lemon. Juice lemon to equal 2 tablespoons juice; set juice aside.

    Advertisement
  • Heat orange peels, lemon peels, ginger, and 1/2 cup sugar in a large saucepan over medium-high. Cook, stirring and scraping bottom and sides of pan constantly with a wooden spoon, until sugar crystallizes and turns golden brown, 7 to 9 minutes. (The sugar will melt and then crystallize, forming small pebbles.) Slowly stir in 1 bottle of wine. Slowly stir in second bottle of wine; add star anise, cinnamon sticks, vanilla, and reserved 2 tablespoons lemon juice. Reduce heat to medium-low, partially cover, and bring mixture to a vigorous simmer. Reduce heat to low, and simmer 10 minutes. Remove pan from heat, and let mixture steep 20 minutes.

  • Meanwhile, grate remaining orange to equal 1 packed tablespoon grated zest. Combine orange zest, salt, and remaining 1/2 cup sugar in a small bowl. Using the back of a spoon, stir and crush mixture until mixture is fragrant and has an orange tint; set aside.

  • Return pan to heat over medium, and cook, stirring occasionally, until warmed through, about 4 minutes. Pour wine mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.

  • Rub rims of heatproof glasses or mugs with a lemon wedge; dip rims of glasses into orange zest–sugar mixture. Carefully ladle mulled wine into glasses, and serve warm.

Advertisement
Advertisement