blanco tequila, lime, organic agave nectar

ESPRESSO MARTINI

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

red wine brandy / star anise simple syrup / orange peel / clove / dried fruit served hot – festive / fragrant / spiced –

Combine 120 g granulated sugar and 120 ml water in a small saucepan. Add 2 whole star anise. Bring to a low simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 5 minutes to infuse. Remove from heat and let steep for 10 minutes. Strain out star anise and transfer syrup to a jar. (Makes about 150 ml.) Let cool slightly.

Make syrup

In a large heavy-bottomed pot (3–4 liter capacity), add the orange peels, whole cloves, 3 star anise, 2 cinnamon sticks, halved dried figs or prunes, and 60 g dried cranberries/cherries.

Prepare aromatics

Pour 1.5 liters red wine into the pot with aromatics. Warm over low to medium-low heat until steam rises and small bubbles form at the edge — do not boil (keep wine under 80°C / 175°F). Maintain a gentle simmer for 12–15 minutes to extract flavors.

Add wine and heat gently

Stir in 60–90 ml of the prepared star anise simple syrup to taste (start with 60 ml and add more if you prefer sweeter). Remove pot from heat and stir in 120 ml brandy. Taste and adjust sweetness or brandy level as desired.

Sweeten and fortify

Cover the pot and let the mulled wine steep off the heat for 10 minutes so the spices and dried fruit deepen the flavor without overcooking the alcohol.

Infuse off-heat

Strain the mulled wine through a fine mesh sieve into a clean saucepan or heatproof pitcher to remove whole spices, peels, and fruit. Reserve the soaked dried fruit to serve in cups if desired.

Rewarm gently if needed, keeping it below simmer. Ladle into heatproof mugs or glasses. Garnish each serving with an orange slice, a whole star anise, and optionally one of the soaked dried fruits. For a festive touch, stud orange slices with whole cloves before serving.

Serve hot. Leftover mulled wine can be cooled and refrigerated for up to 3 days; rewarm gently before serving (do not boil).

dry to medium-bodied red wine (e.g., Merlot, Grenache, Rioja)

brandy

orange peel (large strips, avoid pith)

whole cloves

star anise

cinnamon sticks

dried figs or prunes (halved)

dried cranberries or cherries

granulated sugar

water

star anise (for syrup)

orange slices (thin)

whole star anise (for garnish)

optional: a few whole cloves for studding orange

MULLED WINE

10 yr tawny port / chocolate wafer / pipe tobacco smoked in glass – velvety & decadent –

SMOKED PORT

rye whiskey house – bitters / sweet vermouth lemon twist / smoked under glass w / (Wausau's original smoked Manhattan) – refined smoke / layered depth –

CLOCHE BUT SO CIGAR

spruce – infused vodka / lime juice / simple syrup ginger beer – woodsy & light –

SPRUCE & GINGER FIZZ

Slow – braised 8oz short rib over Dijon mashed potatoes. Finished w / porter – ale demi – glace & local organic microgreens.

BRAISED SHORT RIB

Bone – in pork shank slow – braised & finished w / a German ale demi – glace. Served over Dijon mashed potatoes, roasted apples, wild mushrooms & onions w / a side of cherry kraut.

BRAISED PORK SHANK

ginger liqueur / lemon juice / vodka / simple syrup / sugar rim – zippy & balanced –

GINGER LEMON DROP MARTINI

Make MULLED WINE Recipe in just 45m. red wine brandy / star anise simple syrup / orange peel / clove / dried fruit served hot – festive / fragrant / spiced –

Mulled Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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