Written By Shawn Soole Cocktails / Libations Dec 23, 2014 Mull it Over SHARE VIA: Facebook Twitter PinterestGlögg, Glühwein, whatever you call it and in whatever country you tried it for the first time – should be a staple for this time of year. The basic break down of mulled wine is simple; red wine, some lovely mulling spice and maybe a little sweetener and heat.When picking a red wine, the same principle applies to selecting a wine for cooking; don’t use something that you wouldn’t drink by itself. Similarly, don’t go too crazy with the price point. Something rich, fruity maybe a little earthy, like a great Spanish Rioja works well. Mulling spices are pretty easy to come by during the holidays, and are usually a blend of cinnamon, nutmeg, cloves and anise – all the flavors of the season.The heat is the secret ingredient; it needs to be low and slow. If you heat it all too quickly, you will pull the spices out too much and reduce the wine to a near undrinkable mess. The ultimate tool for making this at home is a classic crockpot. The crockpot brings the mulled wine to the perfect temperature and maintains it without overdoing it. Plus you can make a few liters and let it be enjoyed the night through. My version, of course, adds a bit of punch including Calvados (a fine French apple brandy), Cointreau (orange triple sec) and a nice addition of ginger. Perfect for holiday entertaining.(photo by Rebecca Wellman)Señora Bonita750mL bottle Red Wine (I prefer Spanish reds)2/3 cup Calvados1/3 cup Cointreau2 cinnamon Sticks6 clovessprinkle of nutmegknob of ginger, thinly sliced1 orange, thinly slicedStir ingredients in a large saucepan over medium-low. Adjust heat if wine heats up but does not simmer. Serve strained, with orange-wheel garnish and cinnamon stick.As an extra bonus, you can apply these techniques to cider and making delicious mulled hot cider. From my experience, the Rum Runner cider from Sea Cider spiked with a little spices & demerara rum is a great entertaining hot punch as well.— Shawn SooleEditor’s Note: look for Shawn’s upcoming column on cocktails in the next edition of EAT (jan/feb 2015 issue) SHARE VIA: Facebook Twitter Pinterest Written By: Shawn Soole one of the most recognized bartenders in his homeland of Australia at the time, and relocated here for love with the city’s honest and unpretentious food and drinks (and for his lovely now-wife). In his years here, Shawn has ... Read More You may also like Books / Cocktails / Press Release September 22, 2019 An Expedition to the Land of Great Northern Cocktails Shawn Soole’s latest book swings open the doors to the world of Canadian cocktails CHIPPENHAM, UK, 20 September 2019—Hidden in the vast northern ... Read More Cocktails / Drink / Drink Academy / Drink This / Entertaining / Spirits / Victoria July 3, 2019 An Introduction to EAT’s New Columnists It’s all about cocktails, the home bar, what to buy, and what to serve. Founders Kyle and Nate launched their bar consultancy, The Nimble Bar ... Read More Cocktails / Drink / Drink This / Spirits May 3, 2019 Pink Peppercorn & Thyme Gin Twist featuring Sheringham’s Kazuki Gin It’s almost summertime. And in case you didn’t know, that means gin cocktails on the patio. Vancouver Island has a plethora (yes, I just said ... Read More Cocktails / Events January 25, 2019 The Complete Bartender Competition 2019 Little Jumbo played host to Nimble Bar Co.’s The Complete Bartender Competition, January 16, 2019 Last Wednesday, I judged my first cocktail ... Read More Cocktails / Victoria November 13, 2016 A Conversation With Super Caesar Fan: Liz McArthur Different cocktails have different philosophical traditions attached to them. At least this is how I see it. I still reject the notion that, just ... Read More Cocktails / Spirits November 8, 2016 Aging and Infusing Liquor Now Allowed in BC Restaurants & Bars British Columbia’s licensed restaurants, bars, manufacturer lounges and caterers will be able to age and infuse liquor in order to create their own ... Read More Comments are closed.