For Mulled Wine:


For the Mulled Wine: Combine Casillero del Diablo Red Blend with mulling spices in a saucepan over low heat (don’t let it get to a boil). Stir constantly until there is steam and slight bubbling around the edge of the pan. Remove from heat, cover and let cool for one hour. Cool longer for heavier spice. Use a strainer to remove mulling spices before use. Cooled wine may be stored in the refrigerator in an airtight container for up to 3 days.

Combine bourbon, lemon juice and maple syrup in a shaker filled with ice. Shake vigorously and strain into a glass over a large ice cube. Carefully pour mulled red wine over the back of a spoon to create a float on top of the cocktail. Garnish with cinnamon stick and serve.

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”

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