Vins Algars Recipe

Slice fruit and toast spices

Wash the orange, lemon, and apple. Thinly slice the orange and lemon crosswise (remove seeds). Core and thinly slice the apple. Lightly crush the cardamom pods with the flat of a knife to open them. Split the vanilla pod down the middle lengthwise to expose the seeds (or measure vanilla extract).

In a dry skillet over medium heat, warm the cinnamon sticks, cloves, cardamom pods, and star anise for 1–2 minutes, shaking the pan frequently, until fragrant. This blooms the spices and enhances their aroma. Remove from heat and set aside.

Combine wine and sweeteners

In a nonreactive pot (stainless steel or enamel) combine the dry red wine and dry white wine. Add the granulated sugar and honey. Stir over low heat until sugar dissolves; do not let the mixture boil — keep it at a gentle steam (simmering is unnecessary).

Add the sliced orange, lemon, and apple to the pot along with the toasted spices and the split vanilla pod (or vanilla extract). Stir gently to distribute fruit and spices through the wine.

Reduce heat to the lowest setting and let the wine infuse off heat for 30–60 minutes. The longer it sits (up to 2 hours), the more pronounced the fruit-and-spice flavors. Taste after 30 minutes and adjust sweetness by adding up to 1–2 tbsp more sugar or honey if desired. Keep the mixture warm but not boiling if you intend to serve warm; otherwise allow it to cool to room temperature for a chilled/room-temp serving style.

If you want a stronger, fortified vins algars, stir in the brandy or dark rum after removing from heat or after cooling slightly (do not boil after adding). This adds depth and raises the alcohol slightly.

Using a fine mesh sieve or cheesecloth, strain the infused wine into a clean pitcher or bowl to remove spices and fruit solids. Press gently on fruit to extract juices, but avoid forcing through seeds or large pulp bits.

To serve warm: reheat gently (do not boil) to about 60–70°C (140–158°F) and ladle into heatproof glasses or mugs. Garnish each serving with a fresh mint leaf and a slice of orange or apple if desired.

To serve chilled or room temperature: refrigerate the strained wine until cold, then serve over ice or with a splash of sparkling water (about 60–90 ml per glass) for an effervescent finish. Garnish with mint leaves.

Leftover vins algars will keep in the refrigerator, covered, for up to 5 days. Reheat gently before serving warm, or enjoy chilled.