Mulled White Wine Recipe
How to make this fresh herb and spice mulled white wine drink to take away the winter chill
This mulled white wine recipe will serve 4. It gives a surprising floral flavour when compared to the more traditional red drink served at Christmas. This one has kindly been provided by Maria Del Mar Sacasa from her book Winter Cocktails.
2 teaspoons black peppercorns
2 teaspoons whole cloves
1 (750-milliliter) bottle white zinfandel
Quarter of a cup of granulated sugar
1 small bunch sage
1 small bunch thyme
Rind and 2 tablespoons juice from 1 lemon
1 cup pear eau-de-vie or brandy
1 firm, ripe pear, peeled, cored, and thinly sliced (Maria prefers the petite and dainty Forelle variety for a lovely presentation)
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Place the peppercorns and cloves in a medium saucepan and stir over a medium heat until fragrant for about 2 minutes.
Add the wine, sugar, sage, thyme, and lemon rind and juice and bring to a simmer over a medium heat, stirring until the sugar is completely dissolved. Reduce heat to lowest setting and simmer for 10 minutes.
Strain the mixture through a fine-mesh sieve into a bowl and discard solids. Return the mixture to saucepan and stir in eau-de-vie and pear slices.
Simmer over a medium-low heat until pears are fork-tender but still retain their shape, which should be 8 to 10 minutes. Serve.
For a more decorative touch, leave the skin, seeds, and stems on the pears.
Read our full review of Winter Cocktails with more free recipes on our alcoholic cocktails page.
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Dips & Sauces