Mulled wine, but chilled

For the simple syrup:

1 (5- to 6-inch) piece ginger

2 cinnamon sticks, lightly crushed

4 whole cloves

4 whole black peppercorns

3⁄ cup granulated sugar

4

5 whole green cardamom pods, lightly crushed

For the cocktail:

Ice

1 1⁄ ounces dry red wine,

2 such as Pinot Noir, Gamay or Grenache

1 ounce Cognac

1⁄ ounce sweet vermouth

2

1⁄ ounce fresh lime juice

2

1. Place a coupe glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, dry quickly, and pour in the drink into the now-chilled glass.)

2. Prepare the syrup: Gently run the ginger under water to remove any traces of dirt. If the ginger is thin-skinned, leave the skin on. Otherwise, peel. Use the larger holes on a box grater to grate the ginger, and add to a small saucepan. Place over medium-high heat.

3. Add 1 1⁄ cups water, cinnamon sticks, cloves and

2 peppercorns. Bring to a boil, then lower the heat and simmer on medium until the liquid reduces by about half and is very fragrant, about 20 minutes.

4. Add the sugar and cardamom, and stir until the sugar dissolves. Remove pan from the heat, and set aside to cool completely. Strain through a fine mesh sieve. This makes about 1 cup. Store in the refrigerator for up to 2 weeks. (You can use this in place of a standard syrup in another cocktail.)

5. Prepare the cocktail: In a cocktail shaker filled with ice, combine the wine, Cognac, vermouth, 1⁄ ounce

2 mulled simple syrup and lime juice. Shake and strain into the chilled glass.