Signature
Matthew Kelly / Supercall

Brandy • Spicy
Marche de Noel Vin Chaud

Created by Shaun Meglen of Austin’s Péché, this take on the traditional French mulled wine, Vin Chaud, is made with ancho chile-infused brandy for a spicy kick. Between the gently heated wine, the spices and the chile, it’s capable of thawing out the most frozen of bones.

The Essentials

red wine
spices
brandy
Saucepan
The Details
Contributed by

Ingredients

1 750-mL bottle red wine
orange zest
4 tbsp sugar
6 Cardamom pods
6 whole cloves
2 Cinnamon Sticks
.5 Cup brandy

Method

  • Wrap the cardamom and cloves in cheesecloth and tie up with kitchen twine.
  • Add the bundle to a large saucepan with wine, orange zest, sugar and cinnamon sticks.
  • Simmer on low heat.
  • When the sugar dissolves, add the brandy.
  • Serve in coffee mugs.
intermediate
Strength:
Ancho-Infused Brandy
Custom Ingredient

Ingredients

1 ancho pepper
.5 Cup brandy

Method

  • Place the ancho pepper in hot water for 30 minutes to soften.
  • De-stem and seed the pepper, and cut into strips.
  • Add pepper strips and brandy to a jar, seal and leave for 2 weeks.
  • Strain and use in cocktails like the Marche de Noel Vin Chaud.