#DOTW: Mulled Gin

Just when I’m ready to start thinking that spring is right around the corner, it snows! Winter seems to be hitting late this year. Don’t fret, I have a little something that’ll warm you up. Mulled wine was a big thing when I lived in Germany many moons ago, and it definitely was the most delightful drink we sipped on to warm up, walking around the Holiday Markets. Now here’s the Mulled Gin! It’s a bit stronger, but just as delicious. Have one by the fire, or by the radiator, whatever works, but have one…..

What you’ll need:

  • 2 oz Van Gogh Gin (or quality gin of your choice)
  • 4 oz apple juice
  • 2 tbsp honey
  • one cinnamon stick, one star of anise, ginger
  • small pinch of chili flakes
  • orange zest and cinnamon stick to serve

Heat gin, apple juice, honey, cinnamon stick, anise and ginger without boiling on the stove. Pour into glass. garnish with orange zest, cinnamon stick and/or star anise.

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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