This bourbon-and-concord grape juice concoction, crafted by Christopher Tunnah at the Bedford Post in Bedford, NY, was designed to be a sort of mulled wine 2.0, with the same warming spice notes, medicinal aftertaste not included. It's sure to win over even the biggest mulled wine loather. Read on for the recipe.
Orange slice, for muddling
1-1/4 ounces bourbon
1/2 ounce Cointreau
Dash of orange bitters
Two generous dashes Angostura bitters
4 ounces Concord grape juice
Orange twist and maraschino cherry, for garnish
- Muddle the orange slice in the bottom of a mixing glass. Fill with ice then add the bourbon, Cointreau, and bitters, and stir well.
- Top with the grape juice, pour into a glass and garnish with the orange twist and cherry.
Makes 1 drink.
- Drinks, Cocktails
- North American