Rebekah Peppler's Apéritif

Vin Chaud Rouge

Vin Chaud Rouge

American writer Rebekah Peppler went to Paris on vacation and just … never returned. And we can understand why she stayed; her debut cookbook, Apéritif, is a celebration of the French practice of casually drinking and snacking before dinner. This winter, take Peppler’s advice and don’t venture outside to a bar; have a pal over and make a drink, like this cozy mulled wine, instead. (Also, a pot is an appropriately sized wine glass.)

Cookware used in this recipe

One very cold, very winter night, I wandered into a bar in the 11ème to find mulled red wine being laddled from a slow cooker into deep mugs and half a lime squeezed à la minute into each serving. Turns out, red wine, spices, and lime go together smashingly, as the citrus cuts through and brightens the infused spices and red wine’s inherent tannins. Who knew?

In a large pot set over medium-low heat, combine the wine, honey, peppercorns, star anise, and lime peel. Heat, stirring, until the honey dissolves, then lower the heat to very low and cover the pot. Cook for 30 minutes, making sure the wine never comes to a boil. Stir in the lime juice and ladle into mugs.

Photos by Noah Fecks

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