By Rebekah Peppler
- Total Time
- 25 minutes, plus cooling
- Rating
- 5(114)
- Notes
- Read community notes
Warming in all but touch, this drink is ideal for cusp season, when the days can feel like autumn in morning and summer by afternoon. Cognac anchors the drink, fresh lime brightens it, and a simple syrup steeped with ginger, cinnamon, clove and cardamom evokes a classic mulled wine. The simple syrup here makes extra and keeps for a month in the refrigerator. Add it to lemonade, drizzle it over oatmeal or substitute it for standard simple syrup in another co*cktail to make it automatically cozy.
Featured in: Seasons Change. Classic co*cktails Do, Too.
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Ingredients
Yield:1 drink
- 1(5- to 6-inch) piece ginger
- 2cinnamon sticks, lightly crushed
- 4whole cloves
- 4whole black peppercorns
- ¾cup granulated sugar
- 5whole green cardamom pods, lightly crushed
- Ice
- 1½ounces dry red wine, such as Pinot Noir, Gamay, or Grenache
- 1ounce Cognac
- ½ounce sweet vermouth
- ½ounce fresh lime juice
For the Simple Syrup
For the co*cktail
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
763 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 169 grams carbohydrates; 5 grams dietary fiber; 151 grams sugars; 2 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place a coupe glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, dry quickly, and pour in the drink into the now-chilled glass.)
Step
2
Prepare the syrup: Gently run the ginger under water to remove any traces of dirt. If the ginger is thin-skinned, leave the skin on. Otherwise, peel. Use the larger holes on a box grater to grate the ginger, and add to a small saucepan. Place over medium-high heat.
Step
3
Add 1½ cups water, cinnamon sticks, cloves and peppercorns. Bring to a boil, then lower the heat and simmer on medium until the liquid reduces by about half and is very fragrant, about 20 minutes.
Step
4
Add the sugar and cardamom, and stir until the sugar dissolves. Remove pan from the heat, and set aside to cool completely. Strain through a fine mesh sieve. This makes about 1 cup. Store in the refrigerator for up to 2 weeks. (You can use this in place of a standard syrup in another co*cktail.)
Step
5
Prepare the co*cktail: In a co*cktail shaker filled with ice, combine the wine, Cognac, vermouth, ½ ounce mulled simple syrup and lime juice. Shake and strain into the chilled glass.
Ratings
5
out of 5
114
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Cooking Notes
DRC PGH
This syrup seems like a winner, I could see using that in additional co*cktails-- perhaps a Lions Tail, in place of the allspice dram. For this particular co*cktail I would substitute ordinary brandy for the cognac. Eager to try.
Mama e.
I made this for a solstice dinner and it was a hit. Subbed brandy as suggested. We used the rest of the syrup to dress up some rum chata and egg nog from the store.
Sarah A
Made this just using a ginger syrup we had on hand, and it was delicious!
Kristine
Mixed drink is surprisingly bland considering all the spices in the syrup.
Mama e.
I made this for a solstice dinner and it was a hit. Subbed brandy as suggested. We used the rest of the syrup to dress up some rum chata and egg nog from the store.
Rachel
LOVE this sophisticated yet sassy co*cktail. The syrup is divine. All together it edges on refreshing, which is welcome amidst the richness of holiday meals.
erin
Syrup is a winner - prepare for your home to smell fantastic. So-so on the co*cktail, was a bit punch-like. Used Gamay. Next time would try reducing the syrup to 1/4 and the citrus to 1/3.
Delicious Festive co*cktail!
My husband took charge of making this for our (mini) Thanksgiving get together and they were a major hit. He made the syrup the day before and shook everything together while we waited for dinner to finish. They were not-too-sweet-not-too-strong and went down oh so easily! A fun special occasion winter drink.
Evelyn Murphy
Very nice co*cktail for those of us who prefer something not too sweet. The spicy syrup makes it work, and would be useful elsewhere. I’m thinking about adding a bit of it to hot cocoa. Wish me luck.
DRC PGH
This syrup seems like a winner, I could see using that in additional co*cktails-- perhaps a Lions Tail, in place of the allspice dram. For this particular co*cktail I would substitute ordinary brandy for the cognac. Eager to try.
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