Italian Mulled Wine

Ingredients

• 1 star anise
• 1 bay leaf
• 1 pinch rosemary
• 1 pinch peppercorn
• 1 pinch thyme
• 1 pinch red pepper
• 1 pinch fennel seeds
• 1 pinch cloves
• 1 pinch nutmeg
• 1 bottle Italian red wine
• 1 orange
• 1 lemon
• 1 tbsp honey
• 1 tsp vanilla
• 1 cinnamon stick
• 4 figs (optional)
• 100 ml limoncello (optional)
• 50 ml sweet vermouth (optional)
• 50 ml bourbon, brandy, or cognac (optional)

Method

Heat the wine gently — this is gentle-heating territory. Pour into a heavy-bottomed pot over medium heat. You're not rushing to a boil; the goal is to reach about 70–75°C, where the surface trembles but nothing breaks into a full rolling motion. This matters because alcohol volatilises aggressively above 78°C, and you want the spirit to stay in the glass, not in your kitchen.

While the wine warms, crush the star anise, bay leaf, peppercorns, fennel seeds, cloves, and cinnamon stick together — just enough to split the husks and open the cell walls. Leave the rosemary, thyme, and red pepper whole; they're already fine enough. The crushing breaks down the capsule structure in the seeds, releasing essential oils faster during infusion. Zest the orange and lemon directly into the pot, then juice both fruits and add the liquid. Remove the white pith from the peels before they go in — it's bitter and will claw at the finished drink.

Once the wine reaches that trembling simmer, add the crushed spices, whole herbs, honey, vanilla, figs, limoncello, vermouth, and your chosen brandy or cognac all at once. The sudden addition of cool ingredients will drop the temperature; let it climb back to that same gentle heat. This is your aromatic-infusion point. The alcohol in the fortified wines and spirits actually helps extract the volatile compounds from the spices and herbs — alcohol is a superior solvent to water alone. Leave it undisturbed for 20–30 minutes. You'll know it's ready when the surface smells thick and complex: the anise should be forward, the citrus peel softened but still bright, the figs perfuming everything underneath.

Don't let it boil. A rolling boil will burn off the alcohol you've added and sharpen the tannins unpleasantly. Strain through a fine sieve or muslin, pressing the figs gently to release their sweetness. Serve hot in heavy glasses — the density holds warmth longer than thin ones. A fresh cinnamon stick in each glass looks right and continues the spice story as you drink.