Twilight Fizz
Servings:*
1 servingIngredients
- For the mulled-wine syrup:
- 2 L&B Whole Cinnamon Sticks
- 3 star anise pods
- 8 cloves
- 8 allspice berries
- 16 black peppercorns
- 1 teaspoon L&B White Sesame Seeds
- 8 almonds
- 1 teaspoon freshly grated nutmeg
- Peel of 1 lemon
- Peel of 1 orange
- 10 raisins
- 750-milliliter bottle cabernet sauvignon
- 2 ½ cups granulated sugar
- For the cocktail:
- 1 ½ ounces reposado tequila
- ½ ounce freshly squeezed lemon juice
- ¾ ounce mulled-wine syrup, divided (see above)
- 1 egg white
- Ice
- Club soda
Directions
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To make the mulled-wine syrup: In a medium pot, add the cinnamon, star anise, cloves, allspice, peppercorns, sesame seeds and almonds and toast over medium-low heat until lightly fragrant, 2 to 3 minutes.
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Add the nutmeg, lemon peel, orange peel, raisins, wine and sugar. Bring to a boil for 15 minutes or until the syrup coats the back of a spoon. Allow the syrup to cool and then strain it into a jar with a lid. Refrigerate until chilled through, about 1 hour.
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Thirty minutes before serving, put a coupe glass in the freezer to chill.
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To make the cocktail: In a cocktail shaker, combine the tequila, lemon juice, ½ oz mulled-wine syrup and egg white. Dry shake without ice for about 15 seconds to combine the ingredients.
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Fill your shaker with ice and shake for another 15 seconds to slightly chill.
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Add the remaining ¼ oz mulled-wine syrup to the chilled coupe glass. Slowly strain the cocktail into the glass and top with club soda.
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Recipe adapted from: Punch Drink