Mulled wine..

Subject: Mulled wine..
From: McGrath of Harlow
Date: 12 Dec 10 - 01:41 PM

Any thoughts (or songs) about making mulled Wines and similar concoctions for Christmas and cold winter nights?

Subject: RE: Mulled wine..
From: WalkaboutsVerse
Date: 12 Dec 10 - 02:02 PM

Goes very well with pub carols and a log fire.

Subject: RE: Mulled wine..
From: open mike
Date: 12 Dec 10 - 05:40 PM

there are similar drinks...Glogg (scandinavian) and (Glühwein ) german
http://en.wikipedia.org/wiki/Mulled_wine

i would think the trick would be to get it warm enough to feel cozy
when it goes down, but not so hot that the alcohol evaporates!

Subject: RE: Mulled wine..
From: Geoff the Duck
Date: 12 Dec 10 - 05:44 PM

I find the bought in ready-made ones very nice.
Aldi do Gluhwein, Asda do a passable mulled wine.
Ikea does a red "Glogg" in both alcoholic and non-alcohol versions (although the non can be perked up by a drop of brandy). They also do a white glogg, which is a very different flavour compared with the usual red mulled wines.
For a simple quick drink, a couple of glasses will warm through in a microwave oven. A lot less hassle than all that messing around with cinnamon sticks, bits of orange and a saucepan.
Quack!
GtD.

Subject: RE: Mulled wine..
From: Geoff the Duck
Date: 12 Dec 10 - 05:46 PM

How's that for synchronicity - I wasn't reading the thread when open mike posted mentioning the two drinks I was busy typing about.
Quack!
Geoff.

Subject: RE: Mulled wine..
From: McGrath of Harlow
Date: 12 Dec 10 - 07:03 PM

Here's a gossipy recipe for Hot Buttered Rum which sounds as if it might be worth trying.

Subject: RE: Mulled wine..
From: Charmion
Date: 13 Dec 10 - 09:56 AM

A crockpot does the job wonderfully.

Subject: RE: Mulled wine..
From: doc.tom
Date: 13 Dec 10 - 11:06 AM

Red wine, brandy, small amount of sugar, orange juice + cut up orange and/or apple floating in it. Traditional spices are cinnamon, ginger, mutmeg & cloves (as in the song - and that gave me my jolly red nose) allow to infuse for at least 5 hours. Heat do drinking temperature only - not above! Quantities? - all acording to taste. If you technically want to mull it - you need a red-hot poker to do the heating by plunging it into the mixture. We had some at the club last Saturday - just before Old Father Christmas (that's the English one in green - not the German St.Nicholas nor the American Coke-ridden Santa Claus) turned up with presents for everybody.
Happy Christmas.

TomB

Subject: RE: Mulled wine..
From: Cats
Date: 14 Dec 10 - 05:13 AM

Have just discovered Crabbies mulled ginger wine.... pass me another bottle!

Subject: RE: Mulled wine..
From: The Fooles Troupe
Date: 14 Dec 10 - 05:16 AM

I've been mulling over this thread for a while, and I've got nothing to while about.

Subject: RE: Mulled wine..
From: GUEST,Silas
Date: 14 Dec 10 - 05:20 AM

Substitute Honey for sugar and you will really taste the difference - yum!

Subject: RE: Mulled wine..
From: doc.tom
Date: 14 Dec 10 - 05:29 AM

Agree about the honey - but don't use too much, whether it's sugar or honey.

Subject: RE: Mulled wine..
From: KT
Date: 15 Dec 10 - 04:13 AM

mmmm.... Just made a crock of Glühwein for bandmates tonight!

Subject: RE: Mulled wine..
From: GUEST,Charmion's brother Andrew
Date: 15 Dec 10 - 08:08 AM

A large coffee percolator with a spigot also works.

Subject: RE: Mulled wine..
From: GUEST,Patsy
Date: 15 Dec 10 - 11:01 AM

Everytime I see a bottle of mulled wine I am tempted but hesitate. Last time I bought chocolate flavour port to try something more Christmassey and it was digusting I should have realised this because of how cheap it was. I think I will stick to my usual tipples.

Subject: RE: Mulled wine..
From: beardedbruce
Date: 15 Dec 10 - 12:31 PM

from my recipe file...


Swedish Glogg

2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 tablespoons Angostura bitters
2 cups raisins
peelings of one orange
12 whole cardamoms, bruised in a morter with pestle or by covering with a towel and crushing with a rolling pin
10 whole cloves
1 piece ( about 2 inches) fresh ginger
1 stick cinnamon
1 ½ cups ( 12 ounces) aquavit
1 ½ cups sugar
2 cups whole almonds, blanched and peeled

In a 6- to 8-quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the slightly crushed cardamoms, whole cloves, ginger and cinnamon. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar. Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot glogg in mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

Serves 20 to 25.

Subject: RE: Mulled wine..
From: McGrath of Harlow
Date: 15 Dec 10 - 06:15 PM

I like your sense of scale, bruce...

Subject: RE: Mulled wine..
From: beardedbruce
Date: 15 Dec 10 - 07:11 PM

Anything worth doing is worth overdoing: Moderation is for monks.

I would up the ginger and cloves, but that is just me.





My salsa recipe only works when it yields 1 1/2 gallons- any less and it does not taste right.

Subject: RE: Mulled wine..
From: McGrath of Harlow
Date: 15 Dec 10 - 07:56 PM

Monks make some pretty good drinks...