Spiked Mulled Wine

Recipe from Davio’s Northern Italian Steakhouse

Adapted by Florence Fabricant

Spiked Mulled Wine
Ryan Liebe for The New York Times. Food Stylist: Liza Jernow.
Rating
4(98)
Comments
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Wine-based cocktails require particular attention to balance, so neither the wine nor the spirits overwhelm the flavors. In this seasonal drink from Davio’s Northern Italian Steakhouse in New York (where it is called Mull It Over), a pair of unlikely bedfellows, cabernet sauvignon wine and bourbon, are in total harmony, united by the bitter and sweet accents of amaro and cassis. Sip it by the fire. —Florence Fabricant

Featured in: Winterize That Cocktail With the Amazing Amari

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Ingredients

Yield:1 drink
  • 1½ounces bourbon
  • ¼ounce amaro, preferably Nonino
  • ½ounce crème de cassis
  • Dash ground nutmeg
  • 1½ounces cabernet sauvignon
Ingredient Substitution Guide

Preparation

  1. Step 1

    Fill a copper Moscow Mule mug or rocks glass with ice cubes. Add the bourbon, amaro, cassis and nutmeg and stir 20 seconds until cold. Top off with wine.

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4 out of 5
98 user ratings
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Comments

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Smallfat Dog

This one is tasty! Granted, I subbed black current liqueur for the crème de cassis and cynar for the nonino because that’s what I had. Don’t come at me; we’re all doing the best we can out here.

Allison

This is a delicious drink ! Had it last Christmas and will be making it again !

grennan

This must taste better than it sounds.

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Credits

Adapted from Davio’s Northern Italian Steakhouse, New York

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