Glühwein | Cruise Scoop
BY CHEF ANTON EGGER INGREDIENTS Equipment: 1 Large Pot 1 Zester 1 Large Fork 1 Chinois Strainer (or a regular strainer if straining into each mug) For the Glühwein: ½ cup of sugar (white or brown)...
Ingredients
- ½ cup of sugar (white or brown)
- 1 whole cinnamon stick (or 1 per mug for serving)
- 2 tsp whole cloves
- 3 whole oranges (2 for cooking, 1 for decoration)
- 1 liter (about 34 oz.) orange juice (room temperature)
- 3 bottles (750ml each) full-bodied red wine (Cabernet Sauvignon or a Shiraz with a lot of tannins recommended)
- 80 ml (about 2.7 oz) Cognac (or to taste, depending on how long you cook the wine)
