Mulled Wine Shot
Red wine, cinnamon, cloves, and star anise in a shot — mulled wine traced to the Roman conditum paradoxum Apicius documented in the 1st century AD.
- 1 ozred wine
- ½ ozbrandy
- ¼ ozsimple syrup
- 1 pinchmulling spices
- cinnamon stickgarnish
- 1Gently warm wine with spices (do not boil)
- 2Remove from heat and add brandy and syrup
- 3Strain into shot glass
- 4Serve warm
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Mulled wine — wine heated with spices, citrus, and sweeteners — is among the oldest forms of spiced alcoholic drink in Western history. The ancient Romans produced a spiced wine called conditum paradoxum, documented by the Roman writer Apicius in the 1st century AD, combining wine with honey, pepper, laurel, saffron, and dates. Roman soldiers stationed along the empire's northern frontiers heated their wine against the cold of Germanic winters, spreading the tradition across Europe. Medieval spiced wines known as hippocras were popular at aristocratic feasts from the 12th century onward. The German Gluhwein tradition, served at Christmas markets since at least the medieval period, established the modern association between mulled wine and the holiday season. The Mulled Wine Shot condenses this ancient tradition into a compact serving — wine simmered with cinnamon, clove, and star anise, taken as a warming shot.
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