Contributing Monkie GreenChef Staff Monkies
Published on February 12, 2008
Created by Joe McCanta; organic mixologist, bar consultant for rawchef and organic sommelier for the LifeCo international. Joe McCanta has served his organic drinks to such celebrities as Stella McCartney, Claire Danes, Steve Martin, Ashley Olson, Al Gore, Dianne von Furstenberg, Matt Groening, Bebel Gilberto, Danilo Perez, Dustin Hoffman, Lawrence Fishburne, Cecil Taylor, Shirley Horn and Woody Harrelson.
For the Mulled Wine:
1 Bottle of high quality Organic Red Wine (I find Argentinian Malbec works best).
2 TB whole clove
2 cinnamon sticks
1 whole nutmeg roughly chopped
1 Tsp. allspice
250ml of Cointreau or Organic Orange Liqueur
2 Cups Organic Demerara Sugar
Step 1: Chop up all the fruit into wheels and remove as many of the seeds as is possible.
Step 2: In a large (preferably glass) container cover all the fruit with Cointreau and the sugar and stir until sugar coats all the fruit. Let it stand for about 4 hours while stirring occasionally.
Step 3: In the meantime combine all the spices into a spice bag or cheesecloth.
Step 4: Add the wine and spice bags to the fruit and transfer to the refrigerator. Let stand for 2-4 days stirring a couple times each day.
Step 5: Then strain all fruit/spices and transfer to a soup pot. Place on the stove and heat over medium heat for about 20 min. Serve warm or hot and top with some freshly ground nutmeg.
Hailed by the New York Times as having created the “epicenter of organic cocktails,” Joe McCanta is one of today’s foremost mixologists and sommeliers.