Austin bartender Stephanie Teslar loves mulled wine; she also believes that wine is an underused cocktail ingredient. So, in her punch-like Black Mamba, she combines rich house-mulled wine with gin and applejack. It all gets a lift from lemon, Fernet Branca and mint, giving the unexpected combination a pleasantly odd cooling quality. The result is a dark purple drink with an edge. Or a bite, you might say.
- 1 ounce gin, preferably Bombay Sapphire
- 1 ounce house mulled wine
- 1/2 ounce applejack, preferably Laird's Applejack
- 3/4 lemon
- 1/4 ounce Fernet Branca
- Combine all ingredient in a mixing tin and shake with draft ice.
- Double strain into a Collins glass.
- Garnish with mint floated on top.
1 cup rich red wine, preferably Merlot or Cabernet
1 cup demerara sugar
1/2 cup house mulling spices (peeled and dried orange and lemon, star anise, cardamom pods, coriander seed, cinnamon stick, clove, allspice)
Place spices in saucepan and heat on low heat until spices become aromatic. Add wine and sugar, simmer on low for 10 minutes or until wine reduces slightly and spices become really fragrant. Cool and fine strain.