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Glow Me Baby One more wine

Yes. This title was only chosen because we thought it was funny. No, Britney doesn’t even appear in the article. serious journalism, wise. Item: Here are 6 super nice hot drinks for cold days!
Olivier Baroni

“Oliver, do you know Aperol mulled wine?” my boss Madeleine asks me. “Finally there was mulled wine – and then the version with Aperol. That’s how it was terribly fine.”

And as is often the case on a Monday morning after the editorial meeting in Watson Towers, this was by no means a trivial talk, but rather a topical contribution. That means: Do a story about mulled wine, hot aperol and co., Baroni, because now is the time!

No problem, boss! Please:

«Is called Aperol”, Madeleine, not “considered Aperol”! But yeah, it’s a thing. This fairly newer drink, which apparently first appeared in Vienna’s Christmas markets a few years ago, is expected to go global this winter at the latest.

100ml Aperol
250 ml (dry) Prosecco
200 ml apple juice
1 cinnamon stick
1 orange, cut into slices
Place the apple juice and cinnamon stick in a pan and heat until just before boiling point (May). not bring to the boil). Add Prosecco and Aperol and turn off the stove. But leave the pan on the stove. Pour the mixture into heatproof glasses and garnish each with an orange slice.

From something new to something historic: the very first gin cocktails came in the form of a hot drink, stub – punch – called, that’s why. The following recipe is the favorite drink of Wilkins Micawber, the character in Charles Dickens’ David Copperfield (1850).

400ml London Dry Gin
400 ml Madeira
2 teaspoon brown sugar
The zest of a lemon and an orange
1 orange slice
4 large pieces of fresh pineapple
4 teaspoon honey
Place all ingredients in a small pan, bring to the boil briefly and then let it cook on the lowest heat for 30 minutes. Serve in teacups with gingerbread cookies.

And now, without further ado, four more hot drinks for the cold days!

1 vanilla bean
750 ml white wine
75 g sugar
8 tablespoons of amaretto
Cut open the vanilla pod and remove the pulp. Place the vanilla pulp, white wine and sugar in a pan and heat for a few minutes until just before boiling point (not bring to the boil). Divide the amaretto among four cups or heatproof glasses. Pour in the punch.
6cl dark rum
1 teaspoon of honey
1 teaspoon butter
1 pinch of nutmeg
1 slice of lemon
1 cinnamon stick
Hot water for refilling
Place all ingredients in a heatproof glass and stir. Garnish with lemon and cinnamon stick.
1 bottle of red wine from Provence
1 cinnamon stick
3 cloves
1 star anise
3 pieces of orange peel (approximately equal to the peel of half an orange)
1 vanilla bean
4 tablespoons raw sugar
6cl Grand Marnier
​Place the wine with cinnamon, cloves, star anise, orange peel and vanilla in a pan until just boiling. Remove the pan from the heat and let it simmer, covered, for 10 minutes. Return the pan to the heat and over low heat add the sugar and stir gently until it has dissolved. Turn off the heat and remove the herbs and orange peel with a slotted spoon. Add Grand Marnier, stir gently; Let rest for 5 minutes.
1 bottle of Ruby Port
Honey
Lemon, cut into wedges and studded with cloves
Bring the port wine to the boil in a pan with the same amount of water (1:1) (not bring to the boil). In the meantime, prepare the lemons/cloves and carefully add them to the pan. Remove the heatproof glasses and place a teaspoon of a generous amount of honey in each (leave the spoons in the glass). Pour hot port into the glasses and stir them gently with a honey spoon. Place a slice of lemon in each glass.

Olivier Baroni

Source: Watson

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