Grog Meets Mulled Wine
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This recipe is somewhat of a blend of grog and mulled wine. Mulled (or spiced) wine was popular in Victorian England at Christmas and grog originally referred to a drink made with water or “small beer” (a weak beer) and rum, which British Vice Admiral Edward Vernon introduced into the Royal Navy in 1740. Both are great cold weather treats that will keep you and your friends warm on these chilly winter nights and this blend of the two will have them coming back for more!
Dry ingredients:
Alcoholic ingredients:
Directions:
Empty the wine into a pot and put on a very low heat. While starting to warm, combine your dry ingredients in the cheesecloth and make a kind of sack by tying it off with string. Submerge into the liquid. Let heat for about 20-30 minutes. Simmering is okay, but do not let it boil.
After you take the wine off of the heat, add 3 oz of spiced rum and 1 oz of Cointreau. Garnish with fresh orange peel and enjoy with plenty of friends!
Dry ingredients:
- 3 pieces whole star anise
- 2 cinnamon sticks
- 1 orange (the whole rind)
- Vanilla pod (optional)
- 6 cloves
- Cheesecloth
- String (non-dyed)
Alcoholic ingredients:
- A bottle of full-bodied wine (Cabernet or Merlot)
- Spiced rum (Chairman’s Reserve or Captain Morgan)
- Cointreau (or triple sec)
Directions:
Empty the wine into a pot and put on a very low heat. While starting to warm, combine your dry ingredients in the cheesecloth and make a kind of sack by tying it off with string. Submerge into the liquid. Let heat for about 20-30 minutes. Simmering is okay, but do not let it boil.
After you take the wine off of the heat, add 3 oz of spiced rum and 1 oz of Cointreau. Garnish with fresh orange peel and enjoy with plenty of friends!
