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

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.