Mulled Wine: A Nose-Warmer

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   Note: For the lemons, Meyer lemons are a good size. But if larger lemons of another variety are what you have on hand, use 2 instead of 3, and they will be fine, too!

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   You will also need:

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   1. A heavy-bottomed pot large enough to hold the wine and Cognac.

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   2. Cups with handles for serving the wine. The photo pictures the wine in punch cups without handles but in reality this wouldn't be wise.-the wine is hot.

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   For the mulled wine:

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   1. Score the lemons lengthwise and cut them into thin rounds. (A photo illustrating this step is on the related link.) Set the lemon slices aside.

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   2. Add to the pot the wine, Cognac, sugar, cinnamon sticks, and cloves. Bring them just to a bare simmer, stirring, over a medium low flame, to dissolve the sugar, and continue simmering gently for 2 minutes.

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   3. Remove the pot from the heat. Stir in the lemon slices and serve the wine in cups with handles.

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   Recipe adapted from one that appeared in the December 1994 issue of Gourmet.

* Per serving · 4 servings · Values may vary.

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