Saturday, November 29, 2008

Lillet Glogg

Refreshing Beverage of the Week
You know I love Lillet, that charming French fortified wine from Bourdeaux France. I usually drink the white stuff but my friends Monica and Bram were kind enough to expand my horizons and give me a gift of Lillet Rouge. So besides from drinking it on the rocks with a twist of orange rind, I started to do some research to help explore my options and this recipe is the winner so far. It's from the Lillet website and it’s a holiday recipe for Lillet Glogg. This recipe is for 12 portions.

1 bottle Lillet Rouge
2 dashes Angostura Bitters
2 ounces simple syrup
8 cloves
1 cinnamon stick
A little fresh ground nutmeg
12 black peppercorns
Orange peel

Unfortunately you need to start this 2 days in advance, but it’s really easy. Stick cloves in long orange peel and let dry for one day. Next day combine all ingredients in a non-reactive saucepan and simmer for 15 minutes then set aside and leave alone. This helps mellow the flavors. The next day reheat and serve warm.