Photo / Thinkstock
My first memories of mulled wine were not actually of drinking it - it was the smell emanating from the crock-pot, filled with clove stuffed oranges in a rich red brew. It was always enticing to me as a child, and was always a feature over the Winter Solstice weekend.
Mulled wine with oranges, allspice and a cinnamon stick. Photo / Thinkstock
In adulthood, the first time I tried making it, I got my mum's instructions slightly wrong, and instead of the 1-2 tablespoons of brandy that her recipe specifies, I went with closer to half a bottle. It was potent. There is nothing greater though, then the smell of mulling wine, and a mug comforting you when you have been out in the cold. It's a Christmas thing in the Northern hemisphere, and apparently the Romans have been serving wine warmed and spiced since way back when. Down Under though, it's a perfect excuse to get some friends together for a mid-winter Christmas party, and it's also great to welcome you home after spending an afternoon in the chilly outdoors - snow sports especially.
My mum recommends spiking your oranges with the whole clove seeds, and then baking them on a moderate heat to really get the flavour infusing, before adding it to your mulled wine mix in the pot - red wine (a cask works well for once), a splash of brandy, a little orange juice, some allspice, a cinnamon stick, and the oranges. Simmer gently and serve in mugs. Perfect.
The hot toddy is something I'll admit to having heard a lot about, but not knowing a lot about. It turns out there is not a lot to know. Essentially, and very simply, it's a hot whisky - a shot topped up with boiling water, and honey or sugar if need be. Cognac or brandy work well too, as does adding a slice of lemon, or twisting the whisky into your usual lemon, honey and ginger drink if you've got a cold. Again the actual heat is great, and drinking from a mug is a comfort in itself. Plus it's completely legitimate first thing in the morning if you've got a cold coming on.
A hot toddy consisting of whisky and lemon. Photo / Thinkstock
I've a friend that very impressively makes her own spiced rum for Christmas gifts, and always has her own bottle on the go. We drank it camping over summer, when the nights got cold and beer wasn't cutting it. I swiftly got over my pained teenage rum-related memories, and completely appreciated just how delicious rum can be. No longer just for silly teens and pirates, spiced rum is a hot drink to have in your hand this winter. If you want to make your own grab a large glass jar, add a split vanilla bean, a couple of whole cloves, some allspice berries, one star anise, a couple of black peppercorns, some small chunks of fresh ginger, and a couple of strips of fresh orange zest. Top it up with the rum of your choice, seal the lid on the jar, and let it seep. Give it a taste after a day or two, let it sit a couple more, shake it gently if you need to, and strain it when you're ready to serve or bottle and give away. It's great on it's own, but it's amazing over vanilla bean ice cream. Impress everyone you know.
If rum is a no-go, Jagermeister Spice might be more your thing, just released in time for winter. It's a lot more palatable than the original, and has heightened notes of cinnamon and vanilla. It's actually quite gorgeous as a nightcap, especially with a couple of cubes of ice. Again, I think it would be great over ice cream. Are we seeing a trend here?
Whisky negroni. Photo / Thinkstock
I only discovered these recently (at Auckland's Orphans Kitchen actually) and I am converted. I have absolutely loved the negroni, with Campari at its bitter core, for a while now. But if you add whisky instead of gin, you've got an instant winter classic. Campari, whisky, vermouth, and a twist of orange zest. It has a good bit of depth, plenty of bite, and it's the perfect aperitif before dinner. Add a roaring fire and some snow outside. Bliss.
It was Monteith's that added to the success of their Summer Ale a few years ago with a Doppelbock style Winter Ale, and I've been hooked on this German Beer style when the days get cold ever since. Legend has it that doppelbock emerged in the late eighteenth century thanks to the Monks and their liquid bread. They fasted on solids - for lent especially - and they believed, so wisely, that liquid bread, or beer, was a completely legitimate alternative. In winter you want something full bodied, and warming, but not in a temperature kind of way.
Photo / Thinkstock
Stout is good any time of year, but there's something about the hearty meal it provides that is comforting in winter. Like a big plate of mac'n'cheese, or a steaming bowl of chicken soup, a pint of stout will warm your cockles and flush those cheeks a rosy red. There's many other good winter ales around too, try something new next time you're at the bottle shop or your local craft beer bar.
* We encourage you to drink responsibly.
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