The creation of great Dane and Whitechapel resident Troels Knudsen, this month’s pick is no sugary bulk red warmed over. In fact, not only is it not red, but it’s changed my understanding of the key ingredient, Maraschino.
Contrary to popular belief, the original Maraschino has precious little to do with candied cherries. It’s grassy and uplifting, made using whole fruit (including the stones, which add a particular nuttiness) and bark, rather like a bitter.
So, East Asian mulled wine is light and refreshingly lacking in sugar, thanks to a base of white wine and Maraschino, but rich with trade winds-style spices and nuts. Troels pours this from a heated teapot (preferably one of the black cast iron variety) at Ember in London’s Pudding Lane.
Quantities are to taste, but you should end up with 300mL of drink per teapot.
Dry white wine with good acidity, such as a Pinot Blanc
Gin (stick to a basic London Dry or Plymouth)
- Toast the flaked almonds in a saucepan on the hob.
- Allow to cool down, then add the remaining ingredients and cover. Return the pan to the hob on low temperature, gently heating.
- Now it’s ready to serve. You can add some fresh nuts, papaya and ginger to each cup before pouring out.