Yield: 12 big mugs
| Measure | Ingredient |
|---|---|
| ½ gallon | Dry red wine |
| 1 pint | Port |
| ½ cup | Vermouth |
| 1 cup | Almonds; blanched |
| 1 cup | Raisins; seedless |
| ¼ cup | Bitter orange peel; dried |
| 6 \N | Cinnamon sticks |
| 1½ tablespoon | Cardamom |
| 1 tablespoon | Cloves; whole |
| 1 teaspoon | Aniseed |
| 1 teaspoon | Fennel seed |
| ⅔ cup | Sugar; to taste |
| 1 pint | Vodka |
| 1 pint | Cognac |
| 1 pint | Rye |
Mix red wine, port, vermouth, almonds and raisins in a bowl. Fill a cloth bag with the spices and orange peel and place in the wine mixture; cover and let sit overnight.
Pour wine mixture with the spice bag into a large pot and heat to just barely simmering for a few minutes. Remove from the heat and add thew liquors. Reheat to barely simmering, remove the spice bag and pour into a chafing dish; cover and keep warm over a low heat.
Serve with some almonds and raisins in each cup with spoons.
From the Wine Lover's Drink Book by John J. Poister, published by Collier Books, ISBN 0-02-010090-6.
Posted by Jim Weller
Submitted By JIM WELLER On 08-13-95