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Warm Mulled Wine
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Baby its cold outside… but you can warm up this holiday with Gladstone Tavern’s Warm Mulled Wine which Chef/Owner Tom Carlin, told us is their most popular holiday cocktail - think of it as “Sangria for cold weather.” Prepared by the Tavern’s mixologist extraordinaire, Robby Seibert, you can enjoy this traditional drink with a contemporary twist at the Tavern’s bar or prepare it at home with a recipe that Robby shared with us in 2014 – a spirit from Christmas past.
BRJ Online
Warm Mulled Wine
By C.G. Wolfe/© The Black River Journal
HOLIDAY COCKTAILS
Gladstone Tavern Mulled Wine
Yields approximately 8 - 6 oz orders
Ingredients
10 whole cloves
6 juniper berries
3 cinnamon sticks, crushed
10 peppercorns
2 bottles of Cabernet
½ C honey
4 orange peel strips (no pith)
1 bay leaf
1 oz. Meukow Vanilla cognac
Procedure
Put dry ingredients in non-reactive pot (stainless steel, not aluminum)
Toast spices until fragrant, about 2 minutes
Add wine, orange peel, bay leaf and honey
Slowly bring to a simmer, stir occasionally (do not boil)
Turn flame to lowest setting and steep covered for ½ hour
Strain liquid
Serve in stemmed snifter glass
Finish with 1 oz. Meukow vanilla cognac
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