Mulled Wine Whiskey With Sea Salt Pistachio Caramel Brittle. Kick off your winter dinner party with this piping hot mulled wine whiskey, served alongside a sweet and salty brittle.
Mulled Wine Whiskey
Serves 4
⅓ cup caster sugar
½ cup Jack Daniel’s Whiskey
2 cinnamon sticks
6 whole cloves
2 x 5cm strips orange rind
1 vanilla bean, split
2 star anise
750ml bottle dry red wine
4 clementines or 8 cumquats, sliced
Combine sugar, 1/3 cup water, whiskey, cinnamon, cloves, orange rind, vanilla and star anise in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add wine; cook for 2-3 minutes.
Divide among glasses. Add clementine slices to serve.
Pair with
Sea Salt Pistachio Caramel Brittle
Makes one 19cm x 29cm slab
1 cup pistachios, toasted, plus extra
1 cup slivered almonds, toasted
2 cups caster sugar
80g butter, chopped
2 tbsp slivered pistachios
2 tbsp dried rosebuds
1 tsp sea salt flakes
Line a 19cm x 29cm slice pan with baking paper. Place pistachios and almonds on tray.
Combine sugar and 1 cup water in a saucepan over low heat. Cook, stirring, for 5 minutes.
Bring to the boil. Cook, without stirring, brushing down sides of pan with a pastry brush dipped in water, for 10 minutes. Remove from heat.
Add butter, stir. Pour evenly over nuts. Sprinkle with extra pistachios, rosebuds and sea salt. Set aside for 3 hours or until firm. Cut into shards.
