This mulled wine recipe will fix your winter

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It’s cold and it’s not getting warmer any time soon. You know what makes winter go and behave quietly in the corner? Mulled wine. Delicious mulled wine, Corey. And you know what makes mulled wine even better? Brandy.

So, with big love and thanks to Jacob O’Connor, Beverage Director of mobile bar legends, Liquid Infusion, here’s his Brandy Mulled Wine recipe. So stoke a fire, make a batch, grab a lover and bring the heat back to your evenings. And don’t use the word ‘hygge,’ Erin, it’s lame AF. We’re not bloody Copehagen.

And, if you CBF making your own, head on down to Madam Brussells Lane for the last European Night Market for 2018 this Friday night. Liquid Infusion will be slinging cups of hot mulled wine from 5pm.

Brandy Mulled Wine

Ingredients

2 litres of Shiraz (Penfolds 74)

2 cups water

1 cup vanilla-infused sugar syrup

24 whole cloves

4 cinnamon sticks

1 x nutmeg, crushed

2 tablespoons of sultanas

1 cup of lemon juice

1 cup of lime juice

4 x orange peels, 4 x lemon peels

French brandy 200mls

Directions

1. Heat water and add vanilla sugar syrup, cloves, cinnamon, nutmeg, sultanas and peels

2. Boil for 5 minutes and rest for 5 minutes

3. Strain into large pot and add citrus juices, heat gently until bubbling

4. Add 2 litres of your favourite Shiraz! And heat stirring well for 20 minutes

5. Serve with a shot of brandy or simply on its own and garnish with a lemon peel.

 

And don’t use the word ‘hygge’ not even at the European Night Market. Don’t be those people. K? Love you.

Gram Magazine

GRAM is a monthly print/digital magazine of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources.