Oriental Infused Mulled Wine

3:10 pm on 13 July 2012


  • Mulled wineone bottle of red wine
  • one orange
  • one lime
  • 2-3 thick slices of root ginger
  • 2-3 star anise
  • 2 tsp ground ginger
  • 5 whole cloves
  • 3 cinnamon sticks
  • 3-4 stalks of coriander
  • 1-2 fresh chilles
  • 1/2 cup clear liquid honey
  • 1 cup Stones ginger wine
  • 1/4 Cointreau
  • 1/2 cup water

Photo: rpavich (CC BY 2.0)


Combine all ingredients, except the ginger wine and the Cointreau, in a large pot and refrigerate for 24hrs.

The following day, gently warm on a low to medium heat (avoid boiling), for 20-25 minutes.

Stir occasionally to make sure that the honey as completely dissolved.

When the wine is steaming and the ingredients have blended well it is almost ready to serve.

Add the ginger wine and the Cointreau, bring back to a warm (never boil) and pour into serving glasses.

From Afternoons with Jesse Mulligan

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