As autumn sets itself upon us, I find myself enjoying a nice warm drink to take the bite out of the brisk breeze in the evenings. (My friends like to make fun of me for this because I have begun to think that 70 degrees is cold; as a Chicago native, they think I should be better equipped for the cold weather. I like to remind them that I left Chicago for a reason…)

One of my new favorite drinks to make is mulled wine, using Emeril’s Red Red Wine. It is warm and spicy, and fortified with a bit of Kirschwasser (cherry liqueur) to give it some extra berry flavor and sweetness. It also makes a perfect punch-like drink to serve around the holidays!

Here’s my recipe, which is easily tailored to your taste (for instance, if you don’t particularly care for clove, add another cinnamon stick instead!):

1 bottle of Emeril’s Red Red Wine (or any bottle of medium-bodied red wine)
2 cups of sugar
1 orange peel (pith removed)
1 lemon peel (pith removed)
10 whole cloves
8 whole cardamon pods
2 cinnamon sticks
1/4 tsp freshly grated nutmeg
10 whole coriander seeds
3 whole star anise pods
10 black peppercorns
2 dried bay leaves
1/2 tsp salt
1 cup Kirschwasser

Simmer all of the ingredients (except the Kirschwasser) in a medium saucepot until the sugar has just dissolved.

Strain the warm liquid through a fine-meshed strainer.

Add the Kirschwasser.

Serve while still warm. (And if you want to be fancy, you can garnish the drink with a brandied cherry or an orange slice!)

Filed Under: Wine & Libations, Kitchen Tips