Here in Cayman we are a melting pot of diverse people from all over the world! I think we can all agree that regardless of where you’re from, or your background, mulled wine is absolutely delicious!
Even in our warm climate it’s something to enjoy in the comfort of your very-own air conditioning. Not only does it taste incredible, it makes the house smell amazing and is an excellent addition to your holiday menu.
So let me share my ultimate mulled wine recipe!
First – the best wine is something young and fruity with jammy notes, as mulled wine is a warm fruity drink. From the Jacques Scott wine portfolio I would highly recommend a velvety Merlot such as Dark Horse, Oyster Bay or a red blend: for example Menage a Trois, 19 Crimes,or The Stag Red Blend.
Ultimate Cayman mulled wine recipe
- 2 – 750ml Bottles of red wine
- 1 – Cup of caster sugar
- 4 – Lemons
- 2 – Clementines
- 1 – Lime
- 2 – Cinnamon Sticks
- Grated Nutmeg
- 2 – Bay leaves
- 10 – Cloves
- 2 – Star Anise
Instructions:
- Prepare your peels! Peel off large sections of clementines, lime and lemons
- Add the sugar to a pan with the peels and squeeze the clementines into the sugar
- Add all the spices into the sugar except for the star anise
- Cover the sugar in red wine just enough to cover the sugar and bring to a simmer until the sugar dissolves completely into the wine and then boil for a few minutes to create a blended flavor mixture without losing the alcohol of the remaining wine.
- Add remaining wine and allow to warm
- Serve with lemon slices as garnish and enjoy the warming smells of the mulled wine!
Kat’s selections for the best sangria!
Our guest author, Kathryn (Kat) Turley!
Kat is originally from the great state of New York. She has spent the last decade travelling extensively and working in all areas of hospitality. One of her job roles included being lucky enough to work as a travel concierge in Marlborough New Zealand, which is where her interest in wine began. She ended up on this little rock 6 or-so, years ago as a scuba instructor, and then her life took a turn towards a profession in wine.
After being welcomed back into the service industry, she then had the opportunity to follow her passion and study wines in depth. While completing her WSET level 3 she worked at West Indies Wine Company as well as Blackbeard’s as a wine specialist, which then led to the next move in her wine career; proudly joining the Jacques Scott team. Moving forward she continues to follow her passion and actively broadens her knowledge through teaching the students in the school of Hospitality in UCCI, sampling new products and staying relevant on wine news, and weekly tastings!
