Twisted Finds, Toscana Rosso, Salpi Recipe

Wash and prep

Wash the orange, lemon, and apple well. Thinly slice half the orange into rounds (reserve 6 slices for garnish). Cut the remaining orange and the half lemon into wedges. Core the apple and cut into 6–8 thin slices.

Prepare spices

Lightly crush the cloves and peppercorns with the side of a knife or mortar so they release more aroma. Slice the fresh ginger into thin coins (about 20 g).

In a medium saucepan or heavy-bottomed pot, combine the full bottle (750 ml) of Twisted Finds Toscana Rosso with the sliced orange (all wedges and rounds except the reserved garnish), lemon wedges, apple slices, crushed cloves, peppercorns, cinnamon sticks, star anise, and sliced ginger.

Add the honey (3 tbs) and the optional 1 tsp granulated sugar if you want a slightly sweeter finish. Stir gently to combine.

Warm the wine mixture over low to medium-low heat until it is steaming and small bubbles appear at the edges — do not let it come to a rolling boil (keep the temperature between about 70–85°C / 160–185°F if you have a thermometer). This should take about 8–12 minutes. The goal is to gently infuse the wine without cooking off the alcohol or creating bitterness.

Once steaming, reduce heat to the lowest setting and let the mixture gently infuse for an additional 10 minutes for a lighter infusion, or up to 20 minutes for more pronounced spice and fruit notes. Taste after 10 minutes and adjust sweetness if needed by adding up to 1 more tablespoon honey or a touch more sugar.

If using, stir in the optional 60 ml brandy or dark rum to add depth and warmth. Warm through on the lowest heat for 1–2 minutes (do not boil).

Using a fine-mesh sieve, strain the mulled wine into a heatproof pitcher or directly into serving mugs to remove solids (spices and fruit). Reserve a few apple or orange slices for each glass if desired.

Garnish each serving with an orange slice, a rosemary sprig, and a light dusting of grated orange zest. Serve warm in heatproof glasses or mugs. If you prefer, float a cinnamon stick in each cup for presentation and aroma.

Leftovers: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stove over low heat before serving; do not boil.