Mulled Kina-Salal Recipe! – Esquimalt Vermouth & Apéritifs
Our Kina-Salal is the perfect thing to make a classic winter mulled wine from! This recipe hails from Ryan Broekhuizen Jr. at Little Jumbo in Victoria, BC.
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Citrus press
- Fine-mesh sieve
- Mortar and pestle
- Peeler
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 bottle (750 mL) Kina-Rouge or Kina-Salal / Esquimalt
- 1 bottle (750 mL) Red Wine / Joue Red Field Blend - Averill Creek
- 3 Cinnamon sticks
- 1/4 Tsp Ground Cinnamon
- 1 Tsp Nutmeg
- 7 Cardamom pods - crushed
- 7 Cloves
- 1 Tsp Whole Black Pepper
- 2 Star Anise
- Half of a Bay leaf
- 150ml (216g) Honey
- 50g (1/4 cup) sugar
- 1 whole orange peel
- Juice from peeled orange
- 1 whole lemon peel
- 1/4 cup fresh ginger - sliced
- 1 cup whole blueberries
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