This holiday-season cocktail is intended as “a cold version of a type of mulled wine, from Nordic or Germanic tradition,” said its inventor, Mike Ryan, head bartender at Sable Kitchen & Bar in Chicago. The red wine lends a nice roundness; the rye gives strength; and the Drambuie provides sweetness and spice, while pulling the drink into Rusty Nail territory. It's a natural before-dinner sipper.
Full Recipe
Author
Robert Simonson | 2013-12-11
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