The only thing better than meeting Mark Sexauer on a recent gloomy and chilling evening was to sample his mulled wine. It banished memories of of sickly sweet, unbalanced, and nearly unpalatable versions I’ve had the displeasure of sampling in the past. He was kind enough to share his recipe, and answers a few of my questions which will make mulled wine easy for the most nervous of home cocktail creators. Check it out on Foodista.
You can find many more cocktail recipes in his book, Aphrodisiacs With a Twist. One question I had for him that did not make the cut for my Foodista post concerned how mulled wine is an aphrodisiac. Mark’s response? He has the mulled wine under the cinnamon section of his book; this spice is “…thought of to produce ‘heat’ within the body which increases physical and sexual appetite.” Raise your appetite with this twist on his classic recipe:
Variation: Mexican Spiced Mulled Wine (Recipe Courtesy Mark Sexauer)
You can spin the base recipe, like any recipe, a number of ways. One fun way is make a Mexican Spiced Wine substituting some of the ingredients with others for a different flavor profile. For example I used tequila instead of brandy as the fortifier. Agave instead of brown sugar, mostly, and adding spices like cumin. The flavor profile is not extremely different then the above recipe [Note: Head to Foodista for this recipe. –Jameson] but it shows that if you get creative you can come up with your own unique spiced wine to fit any purpose, theme, or meal.
Mexican Spiced Wine
1 bottle malbec (a big one with spiciness)
½ cup amber agave syrup
¼ cup brown sugar
1/4 cup reposado tequila
Zest and juice of one orange
Zest and juice of one lemon
Zest and juice of two medium limes
4 whole cloves
8 whole peppercorns
8 whole allspice
¼ teaspoon whole cumin
2 small cinnamon sticks
1 Tablespoons pure vanilla extract
1/8 teaspoon almond extract
Follow the same preparation as the mulled wine recipe.
Cinnamon sticks via thaths.
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