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There is nothing better after a hard day’s skiing than a warming Glühwein. I have tried Glühwein at various places but none is better than that made at Perisher’s famous Man From Snowy River Hotel. On my last visit, I managed to coax their excellent Glühwein recipe out of Gary, the bar manager.
Gary and the lovely Katie at 'The Man' - taken with i-phone
The quantities below make enough Glühwein to satisfy a pub full of thirsty skiers, so you will need to modify for your own requirements.
Having received the recipe from the main bar man – you will see some unusual measures – such as ‘midis’ of sugar. I also received the recipe written on a bar docket after drinking several mugs of Glühwein - so I hope I have it correct
- 4 litres red wine (cabernet is best)
- 1 litre water
- 2 midis of sugar
- 5 shots brandy
- 2 oranges sliced
- 1 lemon sliced
- 2 pinches nutmeg
- 8 cinnamon sticks
- Hand full of cloves
Using a large pot you have to make a sugar syrup by dissolving the sugar in the water over a medium heat. Add the spices, citrus, wine and brandy. You need to let it heat to almost simmer (not boil) for about 45 minutes. Stir occasionally and it will become rich and infused with all the wonderful flavours.
Strain the citrus & cinnamon out – keep it warm and serve with a slice of cut orange. (preferably by a fireplace with a view of snow out the window).
Enjoy!
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