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INTERVAL WORLD
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Fall 2015 IntervalWorld.com
Deposit Photos/Glow Images; imageBROKER/SuperStock; FOODCOLLECTION/age fotostock
In German-speaking countries, it’s
Glühwein
;
in Scandinavian communities, it’s
glogg
. Spiced
wine, mulled wine, and other names identify a
drink that finds its way onto the menu of many a
seasonal celebration, from cozy gatherings
around a fire to boisterous holiday parties.
Recipes vary, but spices and red wine tend to
be the common denominators.
2 oranges
1 lemon
3 cardamom pods
6 whole cloves
6 whole peppercorns
1 piece ginger, approximately 1 inch, peeled
2 cinnamon sticks
1 bottle red wine
1/2 cup sugar
1/2 cup brandy
Zest and juice one orange and the lemon. Slice
second orange and set aside. Place zest and juice
with the rest of the ingredients in a saucepan and heat
over medium, stirring until the sugar is dissolved.
Simmer for at least a half-hour to infuse the spices.
Pour into mugs, and serve with orange slices. Yields
approximately five servings.
MULLED WINE
HOT BULLSHOT
Cold-weather warming drinks can be on the savory side,
as well. A bullshot is typically served over ice, but try this
version on a bone-chilling day. This recipe can also be
made with vegetarian bouillon — and if Tabasco is too hot
for you, leave it out or try a milder sauce instead. You can
tame it further by leaving out the vodka.
1 beef bouillon cube
6 ounces boiling water
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 teaspoon lemon juice
1 1/2 ounces vodka
1 celery stalk
Place bouillon cube in a mug and pour over water to dissolve.
Add Tabasco, Worcestershire sauce, and lemon juice and stir well.
Add vodka and stir with a celery stalk. Serves one.
The cocktail is rooted in the
history of the colonial
Americas, where rum and its
components were key
imports from the Caribbean.
Hot buttered rum became
part of important
celebrations, including
Thanksgiving, among the
early Americans.
Connoisseurs insist that
nutmeg and dark rum, with
its intense molasses
flavoring, are essential for the
best results.
1 teaspoon brown sugar
Pinch nutmeg
1 pat room-temperature butter
(1 1/2 teaspoons)
2 to 3 ounces dark rum (to taste)
4 to 5 ounces hot water
Cinnamon stick (optional)
Cream brown sugar, nutmeg, and
butter together and refrigerate until
firm. Pour rum in a warmed mug
and add hot water. Add butter
mixture and stir — with a cinnamon
stick if you like — letting the butter
melt into the drink. Serves one.
HOT BUTTERED RUM