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Svařák season is here

This is a quick and delicious recipe for hot mulled wine that will warm the cockles and whatever else it reaches.

Svařák season is here
By Scott Van Wagenen
Tue 14th Nov, 2006 [updated Tue 14th Nov, 2006]		 Add to favorites email print this article Share on FaceBoook

The fall season is here and brings an excuse to drink one of my favorite things, hot mulled wine or Svařak. Here in Prague you often get box wine with Tuzemsky rum (a strange tasting rum that is made from white beets but that works well in grog and for some baking) heated to boiling with some cloves and a bit of cinnamon powder. While ok when your on the street and you need a little instant warmth it's not so good for holiday entertaining. Here is a recipe that is a bit more refined. Some recipes call for using a good red wine, but for me, as soon as you heat it you are losing the flavorful elements that make it good to begin with. Any passable red table wine, Cabernet Sauvignon, Burgundy or a decent Czech Modry Portugal will suffice.
Ingredients
2 bottles Cabernet Sauvignon
1 1/4 c. honey
1/4 tsp. lemon zest 4 cinnamon sticks
1/4 c. brown sugar
8 pieces cloves
1 liter. strained fresh orange juice
4 dl of Brandy.
Method
In a deep sauce pot make a simple syrup with 1/2 cup of water, 1/4 cup sugar and lemon zest, cloves, and cinnamon. Cook until sugar is incorporated well Add wine, orange juice and honey and cook until almost boiling. DO NOT BOIL THE WINE!. Let it simmer. Adjust seasoning as needed. Remember that the cloves and the cinnamon will really bloom the more time it is left in the mix so it is good to make just as much as you plan to serve. A few minutes before service add the brandy.



Article added on Tue 14th Nov, 2006 [last updated Tue 14th Nov, 2006]

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