So much for my Christmas cocktail line up. Two is not a line up. Truth be told I have no current interest in holiday cocktails, no matter how luscious and festive they are. In an effort to conduct rigorous research, I was waylaid by my subject matter and thwarted in my attempts to translate field research into written findings. This is of course a common problem in anthropology. Beleaguered practitioners often complain about the challenge of synthesizing a broad, multidimensional experience. They have a fine time roaming around the field and then return to academia with the prospect of a dingy office and a Matterhorn of notes. In this case, I returned from the field with a headache, a penetrating need to lie down in a dark room, and a sincere desire not to face another glass of eggnog or elf’s grog for at least twelve months.
For those of you with greater fortitude than I, here is another holiday classic.
I made this for a party last week and it went down a treat. . . . To be honest, however, I’m not sure if this is a testament to the quality of my mulled wine or to the general atmosphere of festive debauchery.
1 bottle of cheap red wine
1 orange, finely sliced
1 long strand of orange peel
1 lemon, finely sliced
about 10 cloves
1 cinnamon stick
a few allspice berries
about 1 cup of brandy
sugar, to taste
1. Pour the wine into a heavy-based saucepan and place over a low heat.
2. Add the citrus, spices, and a couple spoonfuls of sugar and allow to mull gently for an hour.
3. Taste for sweetness and add more sugar if necessary.
4. Add brandy just before serving.