Despite it being well past Christmas, I had a list of holiday cocktails I wanted to do,
and god damn it I'm still gonna do them all.
Today, we're making the casserole of cocktails--mulled wine, where you just dump in all the fruits
you didn't use during cooking.
A bit of an exaggeration, I know, but mulled wine is something delicious you can easily
make with spices you already have in the house.
I'm gonna grab myself an orange, a lemon, and a lime.
Start by peeling the lime, I just want the skin and not the juice cause otherwise this
is gonna be too sour (for me).
Struggle with it cause you suck, and that's when you switch to your trusty old zester.
Not sponsored by Microplane obviously but holy shit if you're getting a zester, get
a Microplane cause if you zest often, at the end of the day, you're gonna have to end
up buying one of these anyway.
Also gonna zest a lemon.
I know it's not the most beautiful lemon out there but it's so darn hard to find
good lemons in Taiwan.
All they got are limes for some reason.
Orange peel.
For this I'm gonna switch back to a knife cause the skin was too tender.
We'll also cut the orange into slices and squeeze out all its juice.
Spices!
In the same pot, that was one whole cinnamon stick.
4 cloves cause cloves are wonderful.
1 and a half star anise, you can definitely put more, but for some reason I always taste
the star anise more than I can taste other spices.
One bay leaf because let's face it, you're always gonna forget to use it when you're
cooking anyway.
And a few gratings of nutmeg.
80 grams of sugar which is a little more than a third of a cup if you're not using a scale.
Uncork your wine.
Now the inside of your pot probably looks something like this.
Pour in enough wine to at least cover the sugar.
Cook on low to medium heat until the sugar completely dissolves.
There's usually 2 methods I've seen with this, 1 is to cook this into a syrup.
The second method is to cook everything without bringing it to a boil, then let it sit in
the fridge overnight so it has time to infuse.
What we're trying to achieve is the same though, which is bring out as much flavor
as we can from the spices and citrus without compromising the wine too much.
I want to drink it right away, so I'm gonna let this cook for a while then pour in the
rest of the wine and let that heat through.
Taste to see if there's anything you need to adjust.
I'm gonna add a splash of brandy.
Now it's ready to serve.
Garnish with a cinnamon stick, and that's pretty much it.
Enjoy your homemade mulled wine.
Everyone and their mother has their own version of this drink, so whatever gets you happy
and drunk is good mulled wine in my book.
And since I only used one bottle of wine, that means this recipe serves...I don't
know, one?
Anyway, have a great 2019 guys.
I'm gonna go get drunk now, bye.
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