Hot Burgundy Punch is a warming spiced wine drink combining domestic pinot noir with apple juice, brown sugar, and whole spices like cinnamon, allspice, and cloves. It's an elegant batch cocktail ideal for cool-weather entertaining.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Bring sugar and 1 1/2 cups water to a boil in large nonreactive saucepan over medium heat, stirring to dissolve sugar.
Add apple juice, lemon zest, cinnamon, allspice, and cloves, and bring to simmer.
Cook over medium heat for 15 minutes.
Strain into another saucepan and add wine.
Simmer over low heat but do not boil.
in punch cups and top each serving with nutmeg.
Reheat gently on the stovetop over low heat without boiling; best served fresh but keeps in the refrigerator for up to 3 days.
Yes. Combine all ingredients except wine in a pot, simmer 15-20 minutes to infuse spices, then add wine just before serving to preserve alcohol content and prevent bitterness from prolonged heating.
Burgundy is a French wine region; domestic pinot noir is a grape varietal. For this recipe, a U.S. pinot noir or any dry red wine with similar tannins works well.
Yes. Halve all ingredients for 4-5 servings, or double for 16-20. Keep the ratio of spices proportional to maintain balanced flavor.
Strain out the cinnamon stick, allspice berries, cloves, and lemon zest before serving, or leave them in the pot and ladle carefully to avoid pieces in glasses.
