PI­RATA VER­MOUTH MULLED WINE

Hong Kong Tatler - - Cocktails -

Matt Dal­low from Pi­rata

In­gre­di­ents

2 bot­tles of red wine 150ml bar­rel-aged ver­mouth (Yza­guirre Se­lec­ción 1884) 250g brown sugar 3 crushed cin­na­mon sticks 2 tea­spoons cloves 1 crushed whole nut­meg 2 vanilla bour­bon pods 1 whole star anise 2 whole all­spice Zest of 2 or­anges Zest of 1 lemon

Method

Melt the brown sugar in some of the wine and then add the spices. Bring to a boil for a few min­utes un­til re­duced. Add the rest of the wine and heat gen­tly (with­out boil­ing) un­til warm. Add the or­ange and lemon zest be­fore serv­ing.

“MULLED WINE IS THE TASTE OF A FAM­ILY CHRIST­MAS FOR ME.THIS FRESH TAKE ON MY GRAND­MOTHER’S RECIPE IS BEST EN­JOYED ON A COLD EVENING IN FRONT OF AN OPEN FIRE”

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