Aunt Betsy's Favorite
"Adapted from a recipe in A J Rathbun's _Dark Spirits_, as reprinted by Braiden Rex-Johnson at Al Dente http://bit.ly/838o5s This is essentially a mulled wine. For the simple syrup, mix equal parts (by volume) sugar and water; heat until the sugar dissolves. It will keep in the refrigerator... well, forever."
- Ready In:
- 12mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups tawny port
- 1 cup brandy
- 1⁄2 cup simple syrup
- 1 piece orange peel, 1-inch wide and 3-4-inch long
- 3 whole cloves
- 1 cinnamon stick
directions
- Combine everything in a small saucepan. Heat gently without bubbling at all until hot and fragrant, about 10 minutes. Stir frequently. Remove the solids and serve in heavy mugs.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
