This aromatic mulled wine from Austria is made with equal measures of red wine, cognac and Cointreau. We realise that mulled wine is more associated with winter than spring, but let’s face it, we’re in the UK and it’s probably going to be snowing when the contest is on.
The Kopfnuß recipe calls for a whole bottle of cognac and Cointreau to be added to the heated red wine so this is some serious, tasty, business.
STRENGTH: 4/5 / SWEETNESS: 3/5 / DIFFICULTY: Medium
Add the red wine, cinnamon and cloves to a heavy bottomed saucepan
Heat gently, adding sugar to taste
Be careful not to let the wine boil. When it has heated through, add the cognac and Cointreau.
Remove from the heat and serve