Friday, March 3, 2017

Sunset Not-Really-a-Cocktail: Mulled Blood Mead on National Mulled Wine Day



1 Bottle of Mead
1 Blood Orange, sliced (+ some wheels for garnish in each glass)
2 Cinnamon sticks (+1 for garnish in each glass)
7 whole Cloves
7 whole Allspice Berries
3 whole Star Anise (+1 for garnish in each glass)
1 tsp nutmeg

Bring everything to a simmer for 20 minutes or so in a pot with a good lid on (do no boil!). Strain into something made of glass for serving or directly into cups/mugs/goblets. Garnish each cup/mug/goblet with a slice of Orange, a Cinnamon Stick, and a Star Anise.

Today for National Mulled Wine Day I decide to mull some unlabeled homebrewed Mead I have no idea where I got. There was a time in my earlier heathen days when Mead flowed like water, especially after my friends discovered and perfected their Mead brewing skills when commercial mead was scarce. No store bought brand would do after that point so the carboys emptied and filled in divinely blessed glory. It was the drink of choice for over drunken, viking revelry, but as age crept in, those sweet, syrupy hangovers got worse and worse. Don't get me wrong, I'll rarely turn down a draught or two but will certainly not guzzle it to the staggering excess of youth. It's best to keep that magical honey of the gods to more formal occasions, keep beer for socializing and hard liquor for abusing.

This recipe is mostly from the fun blog In the Kitchen with Harry Potter with some additions from an older Mulled Wine recipe I had kicking around. I reintroduced Star Anise and slice of Orange as a garnish from the old recipe which I thought looked pretty. I went with a Blood Orange because I get to use the word "Blood" in the drink. I guess you could further this along by using Viking's Blood Mead but it has nothing on a good homebrew and fuck you if you don't like Blood Oranges.