"Carmine's Divinity". A Warm and delicious Mulled wine, filled with spices, fruit and sweetness. Flavours that will offer an uplifting mystique, on a cold wintery day.

 

For the mix/ingredients:

• Handful of cloves
• 6 Star Anise
• 6 Cinnamon sticks
• 6 Morello Cherries
• 3 Orange slices
• 3 splashes of Orange Bitters
• I ounce of Vanilla Syrup 

Alcohol Base:

1/2 and quarter bottle of Shiraz wine.  I used a mid-tier quality 2020 Shiraz, aged in Scotch Whisky barrels.

Garnish for one glass:

• 1 Cinnamon Stick
• 2 Quarter slices of oranges
• 3 Star anise
• 6 Cloves
• 2 Maraschino cherries

Preparation: 

In a large deep pot, add the wine and all the spices, Morello cherries, orange slices, orange bitters and Vanilla syrup.  On a low heat simmer the ingredients and stir gently, do not boil.  The slow simmer should be for at least 10 Minutes.   Cover with a lid.  With a heat proof glass or mug, run boiling water over the glass, then dry with a paper towel.  Place aside.  Remove the Mulled Wine from the stove, with a fine strainer, pour into the preheated glass.  Add the garnishes, optional is also adding the 'cooked' Morello cherries.  I did, for this Mulled recipe, which I thought went well with the Maraschino cherries.

Background:   

This is basically a Mulled Wine cocktail, and I wanted to use a Shiraz which was aged in Scotch Whisky barrels.  The outcome should be a balanced combination of the red wine flavour, spices, with a slight bittersweet from the Maraschino cherries and orange bitters, and evened between an overall sweetness of the Vanilla syrup, orange slices, and Maraschino cherries.   Yet, it is the spices that should shine through, particularly the cloves that are such a sacred and mystique spice.  Hence, my naming of the Mulled Wine recipe as "Carmine's Divinity".  And yes, Carmine's Divinity is a winter drink, as it should be served warm and enjoyed on a cold evening or day.  I enjoyed mine, watching rain clouds moving in from the North West.

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(A.Glass 2024)