Cocktails Gourmet Kitchen Holidays

Festive Season Drink: Mulled Wine

December 12, 2010

It’s summer down here in the southern hemisphere but for some of our readers in the north, they are most likely freezing their little tooshes off.  So I thought I would share a fabulous recipe for Mulled Wine by April Bloomfield from The Breslin, a Michelin* star restaurant in New York city (another iconic establishment to add to my travel checklist).   I love mulled wine.  It tastes like Christmas in a glass.  It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg.  I hope you enjoy this recipe.

Mulled wine

“The chilli and brandy add a kick to this classic English winter drink, perfect for a cold day.”

Serves 4

What you will need

  • 750 ml  red wine
  • 110 gm (½ cup)   caster sugar
  • 2 thin orange slices
  • 1 thin lemon slice
  • 1 small red chilli, halved lengthways
  • 1  cinnamon quill
  • ½ fresh bay leaf
  • ½ vanilla bean, split and seeds scraped
  • ½ tsp black peppercorns
  • ¼ tsp cloves
  • 30 ml brandy

How to mix this drink

Combine all ingredients (except brandy) in a saucepan. Bring to just below the boil, stirring to dissolve sugar (3-5 minutes; do not boil or alcohol will cook off). Remove from heat immediately, add brandy and serve hot.

Note:  *The Michelin Guide was first published in France, in the 1900’s. The Michelin Guide reviews and rates top restaurants and world chefs with a ratings system of one to three stars with the highest rated being three star chefs and restaurants.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

Cheers to you & yours!

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  • Reply penny aka jeroxie December 13, 2010 at 9:22 AM

    Gosh! I wish it was wintery enough to make this.

    • Reply Madame B December 13, 2010 at 10:13 AM

      I know, I love a good mulled wine. I really feel for my family and friends in the northern hemisphere; so this article is dedicated to them, in the hope that it warms not only the cockles of their heart. (Personally, I’m going to stick to my tangy, fruit cocktail and punch recipes this summer.)

      Thanks for popping by, Jeroxie, I love your latest article btw.

      Best wishes,
      Madame Bonbon

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