Mulled Wine

This traditional mulled wine gets an upgrade with pomegranate juice, fresh sage and a splash of whiskey for extra warmth. The key is keeping the heat gentle so the alcohol doesn't cook off, leaving you with a perfectly spiced and aromatic winter sipper. Photo by Amanda Rosenblatt.

Serves 4

Ingredients

1 bottle (750 milliliters) dry red wine (Grenache or Cabernet work well)

1 cup pomegranate juice

½ cup orange juice

¼ cup St. Augustine whiskey

1 orange, sliced into rounds

3-4 fresh sage leaves

2 cinnamon sticks

3 whole cloves

1 star anise pod

3-4 slices fresh ginger

2 tablespoons turbinado sugar

Sage sprigs or orange wheels, for garnish

Instructions

Combine wine, juices, whiskey, fruit, sage and spices in a large saucepan. Warm gently over low heat until steaming. Never let it boil, or alcohol will cook off.

Mull for 20–30 minutes to infuse flavors, then add sugar. Strain out the sage and spices before serving. Ladle into mugs or heatproof glasses and garnish with a sage sprig or orange wheel.