Friday, 11, December 2015
Mulled Wine Recipe from Bar Dupont
The best tipple in town
We’ve been waxing lyrical on the blog about all the things that signal Christmas is coming… mince pies, decorated trees and carollers. But one of the biggest festive treats around is a steaming glass of Mulled Wine. Warmly spiced with all the flavours of Christmas, this cocktail is the quickest way to get into the holiday spirit (and to warm the cockles).
Bar Dupont is well known for its impeccable concoction, and they’ve shared the recipe with us below. Be sure to let us know if you make a glass yourself by tagging in on Twitter, Facebook or Instagram.
Bar Dupont's Mulled Wine Recipe
2 cups Cote du Rhone Wine
375ml Cherry Brandy (or cherry vodka)
Clove, cinnamon and cardamom
1.25 cups Demerara syrup
2 oz Walnut liquor
1 Orange, sliced in wheels
1 lemon, sliced in wheels
In cheese cloth:
2 cinnamon sticks
5 cardamom pods, smashed
To make the demerara syrup, simmer 1.25oz of water and 1.25 oz of demarara sugar (or turbanado) until the first boil. Remove immediately and stir until the sugar is all dissolved.
In a crock pot, add all other ingredients and set to high, with the lid on. The mulled wine will be ready in one hour and should never come to the boil. Let it sit while you serve, as it will get better the longer it simmers. Serve in a hot, clear mug with a twist of orange.