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We hear you, Sydney. When the mercury drops, it’s officially hot wine season.

So what better way to quench your thirst for booze and warm your soul at the same time as with one of Sydney’s most iconic mulled wine concoctions? Yes, we’ve tracked down The Winery’s famous mulled wine recipe so you can sip great things all winter long.

Pumped with sweet honey, grapefruit, peppermint, juniper berries, and ginger, this is the kind of mulled wine recipe that packs a punch, so to speak. Now take your favorite bottle of wine and let it simmer.

Here’s how to prepare The Winery’s spicy mulled wine at home.

Ingredients for mulled wine

• 1 x bottle of red wine
• 120ml Drambuie
• 60 ml of honey
• Peel a whole grapefruit
• Peel a whole orange
• 2 peppermint tea bags
• 2 x tablespoons grated ginger
• 1/2 tablespoon of juniper berries
• 1/2 tablespoon allspice berries
• 1/2 tablespoon of whole pepper
• 1 x cinnamon stick

Method of making mulled wine

Step 1

Put all the ingredients in a large saucepan and stir a little.

2nd step

Heat the pan until the wine is simmering almost over medium-high heat. No bubbles! Don’t let him boil alcohol.

Step 3

Reduce the heat to low, cover and simmer the wine for at least 15 minutes.

Step 4

Filter the mulled wine using a fine strainer and let it taste. Add the sweetener until you achieve the desired taste.

Step 5

Serve hot in your favorite mug and add your toppings.

Hunger? Here’s how to make Butter’s famous fried chicken ramen.

Image Credit: The Winery

I know, my berry never really has the right temperature for mulled mulled wine. But I think in December it looks so good on me. I love this recipe. It’s delicious and so suitable for Christmas that you just have to include it in your Christmas menu. It smells of good news, love, peace and all that Christmas stands for. It also reminds me of London and the Christmas carols in the streets. I know it’s easier to just serve red wine when you have a crowd of people in your house and you’re cooking and being a hostess. But with that, it’s just a little more special.

Ingredients

2 oranges, peeled and squeezed (use peels for zest)

Half a cup of demerara sugar

1 cup of water

1 vanilla pod

4 cloves

3 star anise

1 cinnamon stick

2 tbsp. chilli, ground

2 teaspoons of grated nutmeg

1 bottle of full-bodied red wine

Half a cup of cognac

1 lemon, peeled

Method

In a non-stick saucepan over medium heat, combine the sugar and water.

Add the zest and juice of the two oranges.

Add the vanilla bean, cloves, star anise, cinnamon stick, all the spices and grated nutmeg.

Bring to a boil.

After about 25 minutes, add about half a cup of wine

Simmer an additional 20 minutes for a syrupy consistency, infused with all the flavors.

Add the remaining wine and brandy and gently bring to a boil for about 2 minutes.

Do not overheat as the alcohol will evaporate.

Pour into glasses and serve hot

You can also add seasonal fruits to mulled mulled wine. Let the preparation sit for 15 min.

Always serve hot, but do not reheat.

Excerpt from “From My Kitchen To Yours” by Maria Goretti, courtesy Om Books International. The snippet has been edited slightly for style.

This is very rich, so I often find that he stretches to serve eight. The instructions here are to strain the cooking juices, discard the veg, and reduce the sauce (cook some fresh veg to serve on the side) but I don’t always do that. Even though the vegetables have been cooked for four hours, I leave them sometimes (especially when time is short).

Preparation time: 10 min | Cooking time: 4 hours 30 minutes

SERVED

Six

INGREDIENTS

• 2 tablespoons of olive oil
• 3 beef cheeks, about 1.5 kg (or more) in total
• 2 onions, roughly chopped
• 2 large carrots, diced
• 2 stalks of celery, diced
• 2 like garlic, crushed
• 20 ml of marsala or port
• 200 ml of red wine
• 1.2 liters of beef or chicken broth
• 1 cinnamon stick
• 6 juniper berries, bruised
• 6 sprigs of thyme
• 2 bay leaves

METHOD

1. Preheat the oven to 150 ° C / thermostat 2.
2. Heat the oil in a large casserole dish on the fire and brown the beef cheeks on all sides, seasoning them also. Remove from the pan.
3. Add the onions, carrots and celery to the pan and cook over medium-low heat until the onions are light golden brown and tender, about 5 minutes, stirring frequently. Add the garlic and cook for a few more minutes, then pour over the marsala or port and red wine and cook until reduced by half. Add the broth, spices and herbs, season and return the beef cheeks. Bring the mixture to a very gentle boil.
4. Cover with a lid and bake for 4 hours. Turn the beef cheeks from time to time. At the end of cooking, the meat should melt.
5. Remove the meat, set it aside and strain the cooking liquid. Remove the fat from the top of the cooking juices and discard it (adding ice cubes will help it set slightly on the top, which will make the task easier). Return the drained juices to the saucepan and reduce while boiling if you want them to be thicker.
6. Cut each beef cheek in half (or cut them into smaller pieces) and reheat in the sauce. Serve with fresh vegetables – I like carrots and cabbage or cavolo nero – and mashed potatoes or polenta.

Susannah Glynn discovers the best classic mulled wine recipe and offers some little twists.

Few things are as warm and welcome as mulled wine on a cold winter day. Unlike many of our Christmas traditions, which originate in the Victorian era, mulled and spiced wine dates back at least to medieval times (other sources cite references to a mulled wine equivalent to the era of the Ancient Greece and the physician Hippocrates), when it is believed that spices were added to the wine that had gone bad to mask the taste and that the heated mixture had medicinal properties.

While there are generic suggestions on which herbs and spices are best suited for a good spicy mulled wine, there are few hard and fast rules, and the concoction below can be tweaked and added for taste.

There are a few other tips to keep in mind. Always use a stainless steel saucepan, as acids in wine can react with aluminum saucepans and leave a metallic taste. And don’t let the mixture boil – not only will the alcohol evaporate, but boiling can cause the mixture to separate.

You should also use half-decent wine – the general consensus may be that cheap red wine will do the trick but, as Emily Monseur of Berry Bros. told us, “if you use bad wine you might end up with bad wine. completely spoil the taste “. Emily recommends a fruity, full-bodied wine that isn’t too acidic – an Australian shiraz is a good choice, but a tempranillo from Spain or a Chilean merlot work well. All are robust and fruity but won’t overwhelm the spices.

For something more, follow the lead of the Swedes, who add raisins and sometimes almonds along with a bit of vodka to their mulled wine equivalent, Glogg.

And finally, in the unlikely event that there is any left over, you don’t need to get rid of it. After the fruit is drained, the mulled wine can be stored in the refrigerator for several days and reheated later.

mulled wine recipe

Ingredients

For 12 people

• 1 bottle of red wine
• 2 cinnamon sticks
• Pinch of grated fresh nutmeg
• 12 cloves
• 1 teaspoon of ground ginger
• (Other herbs and spices that can be added include anise, cardamom (crushed), and vanilla)
• The juice of an orange
• One orange and one lemon cut into wedges
• 4 tablespoons of Demerara sugar or honey
• Tablespoon of spirits or fortified wine. Cointreau, Grand Marnier, port or brandy do the trick.
• 20cm square muslin or fabric bag tied with string
• Steel saucepan

Method

Collect the herbs and spices in the muslin to make a bag. Making your own grinder bag will eliminate the need to strain the mixture at the end.

Pour ¼ liter of water and 4 tablespoons of Demerara sugar in a stainless steel saucepan with the sachet of muslin.

Heat until the sugar has dissolved and you have a spicy syrup left.

Add the wine, juice and pieces of fruit and heat for about 45 minutes but do not allow the mixture to boil.

Add any additional alcohol just before serving.

This recipe first appeared in Country Life in 2009, and still tastes great!

With the pandemic forcing restaurants to eat alfresco and take out only, many have reduced their menus, making mulled wine a difficult find this year. However, you can still order it on Speisekammer, a German restaurant in Alameda, or a version of it called “Bad Santa” in Pacific Cocktail Haven’s Holiday-themed Miracle pop-up.

But if you’re forced to celebrate Thanksgiving on your own or just your immediate family this year and want to fill the house with the most heartwarming and festive scent imaginable, you’ll probably want to do it yourself. It’s easy, I promise. And I know you have time to waste.

Personally, mulled wine brings me back to December evenings spent playing board games with friends at Albatross, one of Berkeley’s oldest pubs that recently closed for good. We may have tragically lost the Albatross, but we don’t have to lose their mulled wine: I asked owner Andrew McGee for his recipe.

“People have always asked about the recipe, but we’ve always had to make it in such large quantities that it’s impossible for people to make it at home,” McGee said via text message. “I can certainly tell you what I would say to our customers, and that our ingredients were red table wine, hot spices (cloves, cinnamon, allspice, nutmeg, star anise), fresh citrus juice squeezed (we used a mixture of orange and lemon), brandy and a little sugar depending on the sweetness of the orange juice. People can experiment with different red wines, but I wouldn’t use anything too expensive, because all the spices and brandy crush all the nuances of expensive wine. “

At Albatross, mulled wine has always been a favorite, the bar serving it for over 20 years. When I called McGee to see if I could get him to apply poetic wax to the drink, he delivered.

“When the weather changes and it’s cold outside at night, once the sun goes down and it goes down into the 40s or less, we have a fireplace, and there’s wood everywhere, so that fits. sort of to our whole vibe, ”he said. “You will have a few glasses of mulled wine and sit by the fireplace. I also think there is something about the cloves, cinnamon and allspice, these are all used. in many holiday kitchens.… People got really passionate about it. Some people wanted us to keep serving it until the summer. “

The pub only served the drink a few months a year, and, seen among the holiday decor and cheerful atmosphere of the bar, it was a hot commodity. In November and December there were always a few huge mulled wine coffee urns, so of course it smelled good in there.

If you’re looking to bring a little Albatross home with you this season, here’s a recipe adapted from the Recipe Blog. Give me oven to look more like the pub recipe, which I have tried several times with great success.

Ingredients:

1 (750 ml) bottle of dry red wine
1 orange
8 whole cloves
2 cinnamon sticks
2 stars anise
optional: 3-4 allspice berries, grated fresh nutmeg
2 to 4 tablespoons of sugar, honey or maple syrup to taste
1/4 cup brandy
optional toppings: citrus slices (orange, lemon and / or lime), additional cinnamon sticks, additional star anise

Using a vegetable peeler, cut large ribbons of orange zest, then squeeze it. Combine all of the ingredients in a large saucepan and stir to combine (McGee recommends putting all of your whole spices in a tea scoop for easy removal). Barely let it simmer over medium-high heat, but don’t let it boil (or you’ll boil the alcohol!). Reduce heat to low, cover and simmer the wine for at least 15 minutes or up to 3 hours. Filter the whole spices and orange zest before serving (or just remove the tea ball). Enjoy!

Chef’s Notes

The giant chunky crab is delicate and delicious. This Italian-inspired dish reminds me of a candlelight dinner on a cliff outside of Genoa, but it’s actually incredibly quick and easy to make at home.

Technical tip: When you zest the lemon, be sure to zest only the outer golden skin for best flavor; avoid the bitter white layer below. Next, roll the lemon on a cutting board before squeezing it to release the greatest amount of juice.

Exchange option: Try swapping out the crab for shrimp for a cheaper alternative, or switch to lobster for something particularly indulgent on a special occasion.

Preperation

1.

Cook pasta according to package directions. Drain and set aside.

2.

In a large sauté pan, heat the oil and butter over medium heat. Add the shallots and cook, 3 to 5 minutes, until golden brown. Stir in the garlic; cook 1 to 2 minutes.

3.

Stir in the wine and lemon juice. Season with salt and pepper to taste. Bring to a boil; then reduce to a boil. Cook, stirring occasionally, about 8 to 10 minutes, until the sauce thickens and reduces.

4.

Stir in cooked linguine, tomatoes, lemon zest, parsley and Parmesan, until well combined. Gently fold in the crab; be careful to avoid breaking up any lumps so diners can have nice bites of crab. Cook 2-3 minutes until completely hot.

5.

Divide among four plates. Garnish with additional Parmesan and parsley, to taste. Use immediately.

Coq au vin, as it is called in France, is one of the great dishes in the world and all it takes to create it is a whole chicken, half a bottle of wine and a few vegetables. A slow cooker makes things even easier, but a good old-fashioned casserole will do the trick for this classic red wine chicken recipe, too.

Nutrition:
365 calories, 11 g fat (4 g saturated), 590 mg sodium

For 4 people

You will need

2 slices of bacon, chopped
1 whole chicken, cut into 8 pieces (or 11⁄2 lbs drumsticks and thighs)
Salt and black pepper to taste
2 cups of red wine
2 cups low sodium chicken broth
1 bag of frozen pearl onions
2 bay leaves
2 garlic cloves, peeled and crushed
8 oz button mushrooms, quartered
1 tablespoon of butter
1 tablespoon of flour

How to do it

1. Cook the bacon in a large cast iron skillet or sauté pan until crisp. Reserve.
2. Discard all but a thin film of bacon fat from the pan.
3. Season the chicken all over with S&P.
4. Add to the pan and cook, 7 to 10 minutes, until golden brown. (Work in batches if necessary; overcrowding will prevent it from browning well.)
5. Transfer the chicken to the base of a slow cooker.
6. Add the wine to the pan and use a wooden spoon to scrape the browned lumps from the bottom.
7. Pour the wine over the chicken, then add the reserved bacon, broth, onions, bay leaves and garlic, along with another good pinch of salt and pepper.
8. Cook on high power for at least 2 hours (or on low for most of the day), until the meat comes off the bone.
9. In the last 30 minutes, stir in the mushrooms and just let them cook.
10. When ready to serve, cook the butter and flour in a saucepan over medium heat for 1 minute.
11. Pour in 11⁄2 cups of cooking liquid and cook until thickened enough to coat the back of a spoon.
12. Serve the chicken with the onions and mushrooms, then drizzle with the thickened sauce

Eat this tip

Slow cooking on the stove

Don’t have a slow cooker at home? Do not worry. Any recipe in this book that calls for a slow cooker can be done in a pot on the stovetop or in a low oven. Rather than throwing all the ingredients into the base of the slow cooker, simply combine them in a pot or saucepan large enough to comfortably seat them, then cover and simmer over very low heat or bake at 250 ° F. Because slow cookers braise at such a low temperature, cooking on the stovetop or in the oven will always be faster, which may be exactly what you are looking for.