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Mulled Red Wine

In Victorian England, claret was the popular choice for mulled wine. Today, we like a robust red such as Syrah. This recipe is more of a suggestion, but feel free to play around with spices such as cinnamon sticks, grated nutmeg and mace.


St. Honoré Cocktail

Pomegranate Cava Punch

Lillet Lime Spritzer


2 clementines

1 lemon

5 black peppercorns

3/4 cup agave syrup

Whole nutmeg

1 vanilla bean, halved

1 750 mL bottle dry red wine, such as Syrah

2 whole star anise


1. Peel clementines and lemon in 2-inch strips with a vegetable peeler, reserving clementines. On a square of cheesecloth, place citrus peels and peppercorns, and tie with kitchen string.

2. In a large saucepan, squeeze the juice of two clementines, and add agave, cheesecloth bag, and several gratings of whole nutmeg. Heat over medium flame, stirring to combine.

3. Add vanilla bean and one cup of the wine, and bring to boil. Add remaining wine and star anise, and simmer for 10 minutes. Remove cheesecloth bag, vanilla bean and star anise, and serve warm.

Serves 8

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