The Nightingale Mulled Wine

Grenache, brandy, Cointreau and whole spices add welcoming warmth to this holiday drink, courtesy of Nightingale in Minneapolis, where they know the cold.
The Nightingale / Photo by Meg Baggott, styling by Dylan Garret

Recipe courtesy Carrie McCabe-Johnston, co-owner, Nightingale, Minneapolis, MN

Carrie McCabe-Johnston, co-owner of food and cocktail lounge Nightingale in Minneapolis, has included mulled wine on her winter menu since 2013, and has seen its popularity grow.

“I had a woman call in October to see if it had hit the menu yet. It gets so cold in Minneapolis in the winter months that [mulled wine] is a perfect warming drink, ” McCabe-Johnston recently said on a day when the temperature was -13°F.

Mulling Over Mulled Wine
  • 4 bottles Spanish Grenache
  • 3 oranges, zested and juiced
  • 1 cup brandy
  • 1 cup Cointreau
  • 8 cloves
  • 1 tablespoon whole allspice
  • 1 tablespoon whole coriander seed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole aniseed
  • 2 bay leaves
  • 3 canela sticks (or substitute cinnamon)
  • 2 cups brown sugar
  • 1 (3-inch) piece ginger, peeled and sliced

Simmer all ingredients together about 15–30 minutes, until well-seasoned and flavored. Strain before serving.

Published on December 22, 2016

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