I made some spiced mulled wine tonight for dinner with some friends and it was awesome. Totally easy to make and makes a special moment. We actually drank it before dinner, all went on a walk, sipping the juice. I recommend it. It's a bit of a alcoholics recipe, having both wine and vodka. Pour 2-3 fingers full of water in pot on stove. Add four cinnamon sticks, three stars of anise, medium handful peppercorns whole, small handfuls each of whole allspice and cloves. Add sugar to taste, about a half to a whole cup. You can also add a bit of fruit juice, but a little goes a long way. I used the juice from one clementine this time, I've added an apple other times. Let boil till water evaporates down to a centimeter and pour in one bottle of white wine. Use the cheap stuff. The instance the wine starts to boil take it off the heat and pour in 1/3 of a bottle of Vodka. Strain and Drink Also if you like hot spice you can throw in 1-2 jalapeño's to the water. If you do, cut a vertical slit in the peppers to let the flavors out. That's my holiday drink, share yours.
Go to Vancouver, go into WINCO, head over to the liquor counter and grab a half gallon of Monarch vodka. Go home, grab the biggest glass you have. Go to fridge, grab ice. Put ice in glass and pour vodka. Drink away.
Please tell me you don't really drink the Monarch? Ugh. We just went and got a couple bottles of Ketel One for the holidays. You take an empty Newman's Own lemonade carton, cut the top off, fill with water, put your bottle of liquor in, and then put in the freezer upright. After the water freezes around the bottle, you peel the carton away, and you've got your bottle in a block o' ice. We do that with a few different bottles. We usually infuse some alcohol, but haven't had time this year. Like jalapeno in vodka (for Bloody Mary's), and ginger in rum. This year, looks like it's mostly going to be mixed drinks with vodka, fingers of whiskey, real egg nog with rum, and lots of wine and Champagne.
Yeah, me too. I love Thanksgiving. Early dinner/late lunch on Thursday, then we're heading to the coast to avoid the madness and chaos that will ensue and consume all public places in the Metro area. Happy Thanksgiving, FAMS! Meant to ask.......... any particular varietal of white wine you recommend for this? And should it be drier and stronger in alcohol? Or softer?
Pinot Gris works great. I prefer drier, but it doesn't really matter since you add sugar and vodka. Just not something real buttery like a Californian Chardonnay. Also, it tastes good to use honey instead of sugar, but careful not to over sweeten. The version with jalapeños I only make on super cold days, snowy days actually, cause the high alcohol content and hot liquid plus spice of the peppers can make one overheat on warm days. But on a chili night, awesome.
Enjoy it, but remember it goes down real easy but packs a wallop because of the vodka. Another great part is it makes who house smell wonderful.
