The Mulled Cheerwine Experiment
When you think of Mulled Wine, a steaming mug of deep red wine steeped with warming baking spices comes to mind. But at Fine & Dandy—a Jackson, Mississippi eatery serving elevated burgers and Southern comfort food (think smoked and fried baby back ribs with pepper jelly glaze, crushed peanuts, pickled onions and chives)—bar director Jonathan Webb doesn’t think that Mulled Wine needs to be hot, or even contain wine, for that matter. At Fine & Dandy, Cheerwine does just fine. “We thought it'd be a lot of fun to make a play on a traditional Mulled Wine using Cheerwine instead of a warm Pinot,” Webb says. “The applejack serves as a great backbone for all the wintery flavors of orange and cinnamon, which fit perfectly with the delicious cherry taste of Cheerwine." While this tall, refreshing beverage works perfectly during the winter in the South, friends up North should feel free to whip one up in the spring, fall or even summer when they’re craving a rich, spiced libation without the warmth. If you don’t have applejack laying around, any apple brandy will work just fine.
- 2 oz Laird's Applejack
- .75 oz fresh squeezed orange juice
- .5 oz Lemon Juice
- 1/3 oz cinnamon syrup
- 1.5 oz Cheerwine
- Orange wheel, for garnish
Combine applejack, orange juice, lemon juice and cinnamon syrup in a mixing tin with ice, and shake.
Open the tin, add the Cheerwine, then pour into a Hurricane glass.
Garnish with an orange wheel and paper umbrella.
Contributed by Jonathan Webb