Mulled New York Sour
(Makes 1 cocktail)
Spiced tart and autumnal, this riff on the classic New York Sour will provide seasonal satisfaction for any fireside chat and all types of sweater weather. Make the mulled wine up to three days ahead of time to save time. You can find mulling spices at many retailers or online, or even make your own. Though they vary in ingredients, mulling spices typically contain cinnamon, clove, allspice, nutmeg and star anise.
- 2 ounces bourbon
- 1 ½ ounces lemon juice
- 1 ounce maple syrup
- Casillero del Diablo Red Blend, mulled
- Cinnamon stick, to garnish (optional)
- Combine all ingredients except wine and garnish in a shaker filled with ice
- Shake vigorously and strain into a rocks 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 by laying a cinnamon stick across the glass.
For Mulled Wine:
- 3 tablespoons mulling spices
- 1 bottle Casillero del Diablo Red Blend
- Combine Casillero del Diablo Red Blend with mulling spices in a saucepan over low heat. (You don’t want this to get too hot or to boil).
- Stir constantly and when you start to see steam and slight bubbling around the edge of the pan, remove from heat, cover, and let cool/infuse for 1 hour. (If you want it heavier-spiced, let sit for 2 hours).
- Using a strainer remove the mulling spices before use.
- Cooled wine may be stored in the refrigerator in an airtight container for up to three days.
Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”