Who in their right mind doesn’t enjoy a glass of warmed goodness this time of year? Ditch the mulled cider to the curb and go to town on your next exploratory toddy! Red wine and kirsch (a brandy made from cherries) are the base for this yummy seasonal drink, laced with citrus and spices.
Prep time: 15 min | Yield: 12 servings
- 2 bottles light-bodied red wine
- 1 1/4 cups sugar
- Zest of 1 orange
- Zest of 1 lemon
- 3 black peppercorns, crushed
- 2 cardamom pods, crushed
- One 3-inch cinnamon stick, crushed
- 1 clove, crushed
- 1/2 cup kirsch
- Optional garnish with fruit slice and cinnamon stick
In a large saucepan, combine the red wine with the sugar and the orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball and stir in the kirsch. Ladle the spiced wine into heatproof glasses and serve at once. Make in advance of serving. The spiced wine can be kept overnight at room temperature. Reheat and enjoy.
Reference material taken in part from the following sources: Food& Wine, recipe by John Besh