Mike's Mix: W.A. Frost's Mulled Wine

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Every Saturday, Mike Augustyniak learns a new cocktail recipe from a local mixologist. This week, he's going to one of the Twin Cities legends, and learning how to make W.A. Frost's mulled wine.

Ingredients

4 quarts dry red wine
4 cups cranberry juice
3 cups triple sec
4 tbsp bitters
4 cups raisins
3 oz fresh ginger (peeled only; not shaved or minced)
The zest of 2 oranges
24 whole cardamom pods
30 whole cloves
2 sticks of cinnamon
3 cups of sugar

Directions

Combine all ingredients in a pot, and bring to a boil for 5 minutes. Let steep until cool, strain out spices, and then transfer to storage container and refrigerate. Serve in a coffee mug with cinnamon stick, orange wheel, or both, for garnish.

Taste Test

What's not to like here? Think of this drink as a warm version of sangria – you don't need to use the best wine (though use something at least good enough that you'd drink it on its own); the proportions don't have to be exact; and, there are no rules for garnish. You can even make this recipe in a crock pot for a large party, and let guests serve themselves, or you can make it up to 2 weeks ahead of time; but always serve it warm.