New Yorkers are on “historical blizzard” notice until Wednesday. I just got home from our office closing early–it’s ugly out there. There are lines around the Trader Joe’s in Cobble Hill and I witnessed a fight break out at the Key Foods in my neighborhood. But I can’t help but be really excited to hunker down, get some work done, and make some hot alcoholic beverages this evening.

If it’s not too late, duck out to your nearest grocery and liquor store because these are two really special recipes. I asked two of our friends–wine “authorities” if you will–to share their favorite mulled wine recipes.

The first one comes from Sohail of Brushland Eating House in Bovina, NY. We met in October, during the first chilly weekend of fall. Sara, Sohail’s wife, brought us mulled wine “on the house” that I haven’t stopped thinking about. (For the record, I haven’t stopped thinking about their almond and honey glazed carrots, either!)


  • 1 bottle mediocre California Cabernet

  • 4 lemon slices

  • 1/4 teaspoon dried sage

  • 2 cinnamon sticks

  • 1 star anise

  • 1 bay leaf

  • 1/4 cup Bovina Maple Syrup

In a saucepan, combine the wine, lemon slices, sage, cloves, bay leaf, and syrup and bring to a slow simmer over medium heat. Simmer for a minute or two then take off the heat, strain with cheesecloth or fine strainer. Add brandy and reheat to desired temp. Serve in your favorite set of mugs. (Note: If your landlord is pumping the heat, let your hot drink turn cold and top it with soda water!)

The second recipe comes from Michael of Kingston Wine Co. It’s actually a favorite recipe of his, lifted from David Lebovitz called “Vin Chaud.” I love the idea of ginger and honey in this one!


1 bottle red wine
1 star anise
2 slices of fresh ginger
  • generous punch of freshly ground pepper
1/4 cup mild flavored honey
  • optional: 1/4 cup Pear Williams or another eau-de-vie

Pour the wine in a non-reactive saucepan. Add the spices and honey, and bring to a summer. Turn off heat, and let stand for 15 minutes. Reheat the wine until it’s warm and steamy, turn off heat, and add the eau-de-vie (if using.) Pour the wine into heatproof glasses.