The perfect accompaniment to the stellar music of TinPan Orange, Oh Mercy and Jen Cloher at our Winter Series in Melbourne has been the mulled wine we’ve been serving at every gig. Warm, spicy (thanks to spices donated by Gerwuzhaus) and pretty damn potent, it’s been getting rave reviews from our Parlour punters.
Our resident mulled-wine chef and food stylist extraordinaire Amanda Luck has kindly shared her secret recipe with us. Perfect when paired with a Parlour Gig, so why not sign up to host today?
4.5 cases (27 bottles) Bowlers Run- Cabernet Sav.
1.25 - 1.5kg caster sugar
6 whole cinnamon sticks
6 bags (about 10 tbsp) of Gluhwein spice mix from Gerwuzhaus
10 navel oranges (2 if we're not putting slices in the cup)
4 whole star anise
2 tbsp cloves
2 tbsp cardamon pods, crushed slightly
2 tsp black peppercorns, crushed slightly
1/2 bottle spiced rum(optional)
2 tbsp vanilla extract
Empty 3 bottles of wine into a large pot / saucepan.
Add the sugar, cinnamon sticks and 6 bags spice mix (make sure the bags are tightly secured with string, as you don't want the spice mixture through the wine~).
Slice 2 oranges and 2 lemons. Add these slices to the pan.
Place the star anise, cloves, crushed cardamon pods and peppercorns into mesh bags provided. Secure with string. Add these bags to the pan.
Place the pot on high heat (max). Bring to the boil. Continue boiling until the sugar has dissolved, and the liquid has reduced slightly (by about 1/4).
15 minutes before serving; divide this base mixture between 2 pots.
Add the remaining wine. Reduce the stove heat to medium, cover, and allow the wine to warm through.
Add the spiced rum & vanilla extract just before serving.
Slice the remaining oranges, to serve (optional).
1 crockpot (for serving)
2 ladles (1 for serving)
knife / chopping board (to slice oranges)