A Very Lush Holiday: Mulled Rosé All Day

Today's dose of holiday cheer: a fresh take on mulled wine using.... you guessed it.... my favorite, rosé! Mulled wine can be delicious but it can also be very heavy if made with a full-bodied red. I'm excited to share this recipe from my friends at Elouan Wines that includes meyer lemon and fresh ginger. The Elouan Rosé is a blend of Pinot Noir and Syrah grapes from 3 different growing regions around Oregon and it's the type of rosé that really should be sipped year round. Mulling it is a great way to 'winterize' it! Cheers!

Mulled Rosé

- 2 bottles of Elouan Rosé

- 2 cinnamon quills

- zest and juice of 1 Meyer lemon, rind for garnish

- 1 vanilla bean pod

- 1 tablespoon ground ginger or a thumb of fresh ginger (to taste)

- 2 tablespoons of brown sugar

- fresh, organic cranberries for garnish

Add all ingredients to a large saucepan and bring to slow simmer. Make sure sugar dissolves and cook over low heat for 20 minutes to allow flavors to meld. Serve in a glass mug or rocks glass. Garnish with lemon rind, cinnamon quills, and cranberries. (serves 6-8 classy imbibers)

photo/recipe credit: Lacy Colley Yamaoka

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