I wasn’t kidding when I said if we had to postpone our move (again) I’d work on perfecting my glühwein recipe.
Citrus, cloves, and cinnamon are the common elements of virtually all recipes I’ve found. Some recipes also call for cardamom, or ginger. In our experimentation we’ve found that ginger adds a disagreeable medicinal flavor. Our corner market doesn’t have cardamom, so we went with the basics last night. With one notable secret ingredient, if you will.
In our freezer, nearly forgotten since the halcyon days of summer, I found a half-full bottle of Limoncello. While delicious, it’s too sweet for my taste. So it languished in the freezer from September until yesterday; the shortest day of the year.
Winter Solstice Glühwein Recipe
- 1 bottle (750 ml) inexpensive dry red wine
- 4 cloves
- 2 cinnamon sticks
- 1 lemon, sliced
- Sugar (to taste)
- 2/3 cup (approx. 150 ml) Limoncello
In a saucepan heat all ingredients except the Limoncello and sugar. Bring to a low simmer, then take off heat and let steep for an hour (or two).
Add Limoncello, and sugar to taste. Heat to just shy of boiling. Remove cloves, cinnamon, and lemon slices and pour into mugs. Enjoy!
Add more Limoncello, or brandy, if you want a stronger drink. I am going to try replacing the Limoncello with (locally produced at New Deal) LOFT Tangerine-cello or Lemongrass-cello when I get the chance.