Mulled Red Wine
Why This Recipe Works
We wanted a mulled wine recipe that would not be too sweet and that would have a mild alcohol kick and deep but not overwhelming spice notes. For full, round flavors, we chose a careful balance of cinnamon sticks, cloves, peppercorns, and allspice berries, then toasted the spices to unlock their full potential. Then we added a medium- to full-bodied red wine that we enjoyed drinking, plus a modest amount of sugar. We had to simmer the wine for a full hour to ensure a full-flavored drink that didn’t taste raw, and just before serving we stirred in a couple of spoonfuls of brandy for a fresh, boozy kick.