Hot Spiced Wine

“I cook with wine, sometimes I even add it to the food.”  W.C. Fields

This “Hot Spiced Wine” was the favored drink at Enjoy! nights last Thursday.  Just opening the thermos generated oodles of comments about the fragrance alone.  I prepared the drink at home and transported it in a large igloo thermos to keep it hot for serving.  Seriously, when I opened the thermos the gals swooned and “oohed and aahed” and clamored for cups to secure a taste before it was set out for the masses.

The aroma, a bouquet of cinnamon, citrus and pepper.  The flavor, rousing to the taste buds, sweet, spicy, peppery, smooth, with warm citrus notes.  Guests mentioned the ease with which it went down and most went back for seconds and thirds.  Personally, I had 3 cups before the evening was over.  I am earmarking this one for the upcoming holidays and nights by a crackling fire with my man, Dan.

Speaking of Dan, I must give him credit for his genius Photoshop skills in the fantastic photo above. I am the photographer for my blog but was not happy with my photos for this post. My creativity was not on spot and I really wanted to just drink it – not shoot it! Lacking the skills that my man possesses in the Photoshop department I turned it over to him for a suitable outcome.

Have you had days like that?  Days where the light just wasn’t right, the garnish simply wouldn’t cooperate, the food didn’t look appetizing, or your creativity was spent.  Share a story with me about disappointments you’ve encountered when taking photos for your blog – I mean you have experienced this before – right?

Enjoy!

Hot Spiced Wine

1 750ml. Bottle of Pinot Noir
3 Tbsp. Honey
2 Cinnamon Sticks
1 Tbsp. Black Peppercorns
1 Sliced Orange
1 Sliced Lemon
1/2 Cup Sugar
Garnish with Cinnamon Stick

Combine all of the ingredients in a large saucepan, simmer for 13-15 minutes, strain and serve in coffee mugs, brandy snifter or stemless wine glasses.