Happy Holidays! Our Christmas itinerary revved up this weekend and the official race to the 25th has begun in our household. We celebrated with two holiday parties this weekend alongside our closest Raleigh friends. In order to mark the occasion, I made these delicious Mulled Wine Sparklers. The inspiration for these came from a holiday pop-up bar downtown at the Haymaker. They had a cocktail with a mulled wine puree and I left knowing that I NEEDED to figure out how to make a mulled wine syrup for cocktails at home.
This may be my favorite holiday cocktail of all time. It has everything you need! Warm spices, deep red wine, citrusy gin and lemon juice, and the perfect bubbly Prosecco to top it all off. I am in cocktail heaven! The recipe for the mulled wine syrup makes quite a large batch – so I will be sipping on these all week long as we bulldoze right into Christmas. These will be perfect for your next holiday party as it requires very little hands-on time once you make the syrup. I prepped my syrup the night before and it was so easy to serve these up with friends without missing out on all the fun.
This will likely be our last post before Saint Nick heads to town – so we wish you a very merry Christmas and check back after the holiday for the perfect New Year’s Eve cocktail! Better start brainstorming now for those 2019 resolutions…
Mulled Wine Sparkler
Total Time: 45 minutes
Serves: 1 (syrup recipe can serve 8+)
- 1 cup water
- 3 cinnamon sticks
- 3 whole star anise pods
- 10 whole cloves
- Peel from 1 orange
- 1/2 cup sugar
- 2 cups red wine (Malbec)
- 2 ounces dark, spiced rum
- 10 large drops Sycophant (orange and fig) bitters from Crude Bitters
- 1 1/4 ounces gin (we use Durham Distillery Conniption American Dry)
- Juice from 1 small lemon
- Cubed ice
Mulled Wine Simple Syrup (adapted from Food & Wine Magazine): Add water, spices, and large peel from 1 orange to pot and bring to a boil. Boil for 5 minutes and then lower heat to a simmer. Your kitchen should start to smell AMAZING. Add sugar and mix until dissolved. Add red wine and continue to simmer for 30 minutes until slightly reduced. Remove from heat and add dark rum and bitters to pot. Let cool with all spices still in the mixture. Once cool, strain out solids and store in fridge for up to one week.
When ready to serve, add ice to tall glass. A tall glass is best if you want to see the layered effect. Add 1 1/4 ounces mulled wine syrup to glass. In separate shaker, add lemon juice and 1 1/4 ounces gin with ice. Shake for 20 seconds and then strain into prepared glass with mulled wine syrup for a layered, ombre effect. Top with Prosecco and sip away!