Mulled wine
I’m a huge fan of mulled wine – glögi in Finnish – and love to drink it all through the winter! Here in Finland mulled wine is very much a Christmas tradition, usually served hot with sliced almonds and raisins. I however love to drink mine cold with ice!
As a child I’d creep to the fridge to drink cold mulled wine (non alcoholic, of course) straight out of the carton. The habit of drinking cold glögi stuck with me, and I still prefer it over hot mulled wine any time! I love using mulled wine instead of red wine in a New York Sour (the recipe of this “glögi sour” is in my blog archives in Finnish) and last year I came up with an idea to make a mulled wine negroni!
Mulled wine negroni
This wintery twist on a classic is a simple one. I literally just add mulled wine to my basic negroni! The gin I prefer using in this combo is an oak aged Finnish Nagu, and my vermouth of choice is Antica Formula. But to each their own – you can use what you’d normally use in your negroni!
Mulled wine negroni
Equipment
- cocktail mixing glass & strainer
Ingredients
- 2 cl gin
- 2 cl red vermouth
- 2 cl campari
- 2 cl mulled wine
- ice
- sprig of rosemary
Notes:
Instructions
- Measure the gin, vermouth, Campari and mulled wine in a mixing glass filled with a few cubes of ice. Stir well until the glass feels cold to the touch (about 30-40 seconds).
- Strain to an on the rocks glass filled with ice and serve with a sprig of rosemary.
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