There is something so inviting about warm mulled wine when the weather gets cool. It is one of the things that takes the sting way from the end of summer.
That being said, I have no intention of letting go of summer without a fight. Just some fall feelings on this hot Wine Wednesday. Yes, I am capitalizing Wine. Respect where respect is due.
The recipes below make me equally sad that summer is inevitably ending, and happy that the fall will soon be creeping in. Pulled from the ever resourceful world of Pinterest, these drinks are equal parts boozy and delish.
Full disclosure, I have attempted to make mulled red wine before. I ended up boiling the wine down to half its contents. Devastating to say the least. Wine waste is never funny. Moral of the story, don’t put wine on the stove to mull and walk away thinking it will be ok.
A n y w a y.
- 1 (750 ml) bottle red wine
- 1 orange, sliced
- 1/4 cup brandy (optional)
- 1/4 cup honey or sugar
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
Combine all ingredients in a non-aluminum saucepan, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and let simmer for at least 15 minutes. Strain, and serve warm.
*You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready.
Take heed of my cautionary tale above when making this. For the love of wine.
Sangria is always worth mentioning. Transitioning into Fall will be easy with this pumpkin Sangria. The fact that this is even a thing makes me all giddy with fall excitement.
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
Six 4 to 5-inch long cinnamon sticks, for garnish
6 pumpkin candies, for garnish, such as Brach’s
1 bottle white wine, chilled
3 cups mango peach juice blend or tropical juice blend, chilled, such as V-8 Splash
1 cup pumpkin spice liqueur, chilled
In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.
In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.
*If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy.
- 12 oz bottle of hard apple cider
- 2 oz gold tequila
- 1 TBSP agave syrup
- the juice of one lime
- apple slices for garnishing (optional)
- Mix all the ingredients together until well combined and pour over ice. Serve in a glass rimmed with sugar or salt.
Of course, this list could be endless. These are just some of my favs. Now, back to Summer thoughts for the remainder of the day.