Twilight Fizz Cocktail
This cocktail checks all our favorite ‘oooh, that’s a good cocktail’ boxes: It’s got lots of body, thanks to the egg whites, and mulling spices add subtle floral notes. Cabernet Sauvignon gives it a tannic mouthfeel and the tequila infuses it with a bright, boozy heat. The complex play between the sweetness of the simple syrup and the tannins in the wine is what really makes this drink work. The cinnamon, nutmeg, peppercorns and anise pods give the Twilight Fizz a heat that’s perfect for Minnesota winters.
Adapted from: Punch Drink
Adapted from: Punch Drink
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Twilight Fizz Cocktail
Prep Time5 Minutes
Servings1
Cook Time20 Minutes
Ingredients
FOR THE MULLED-WINE SYRUP: 2 L&B Whole Cinnamon Sticks
3 star anise pods
8 cloves
8 allspice berries
16 black peppercorns
1 teaspoon L&B White Sesame Seeds
8 almonds
1 teaspoon freshly grated nutmeg
Peel of 1 lemon
Peel of 1 orange
10 raisins
1 - 750-milliliter bottle cabernet sauvignon
2 ½ cups granulated sugar
FOR THE COCKTAIL: 1 ½ ounces reposado tequila
½ ounce freshly squeezed lemon juice
¾ ounce mulled-wine syrup, divided (see above)
1 egg white
Ice
Club soda
Directions
- TO MAKE THE MULLED-WINE SYRUP: In a medium pot, add the cinnamon, star anise, cloves, allspice, peppercorns, sesame seeds, and almonds. Toast over medium-low heat until lightly fragrant, 2 to 3 minutes.
- Add the nutmeg, lemon peel, orange peel, raisins, wine, and sugar. Bring to a boil for 15 minutes or until the syrup coats the back of a spoon.
- Allow the syrup to cool and then strain it into a jar with a lid. Refrigerate until chilled through, about 1 hour.
- FOR THE COCKTAIL: Thirty minutes before serving, put a coupe glass in the freezer to chill.
- In a cocktail shaker, combine the tequila, lemon juice, ½ oz mulled-wine syrup, and egg white. Dry shake without ice for about 15 seconds to combine the ingredients.
- Fill your shaker with ice and shake for another 15 seconds to slightly chill.
- Add the remaining ¼ oz mulled-wine syrup to the chilled coupe glass. Slowly strain the cocktail into the glass and top with club soda.
5 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
L&B Cinnamon Sticks, 1.2 Ounce
Deal
$5.99 was $7.39$4.99/oz
L&B Star Anise, 0.5 Ounce
$6.69$13.38/oz
L&B Whole Cloves, 1.5 Ounce
$7.19$4.79/oz
L&B Whole Allspice, 1.4 Ounce
$7.59$5.42/oz
L&B Black Tellicherry Peppercorns Refill, 2.1 Ounce
$7.99$3.80/oz
L&B White Sesame Seeds, 2.5 Ounce
$6.59$2.64/oz
L&B Raw Almonds, 11 Ounce
$9.99$0.91/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Seedless Navel Oranges, 0.6 Pound
$1.79 avg/ea$2.99/lb
Our Family Raisins, 12 Ounce
$3.19$0.27/oz
Age restricted item
Line 39 California Cabernet Sauvignon Wine, 750 MillilitreBOGO50% Off Fall Wine Sale
$10.99$0.01/ml
C&H Baker's Sugar Ultrafine Pure Cane Sugar, 3.5 Pound
$7.69$2.20/lb
Age restricted item
Jose Cuervo Reposado Tequila, 750 MillilitreDeal
$24.99 was $26.99$0.03/ml
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Not Available
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Ace Ice Purefect Ice Cubes, 5 Pound
$2.69$0.54/lb
Schweppes Club Soda, 6 Each
$5.69$0.95 each
Directions
- TO MAKE THE MULLED-WINE SYRUP: In a medium pot, add the cinnamon, star anise, cloves, allspice, peppercorns, sesame seeds, and almonds. Toast over medium-low heat until lightly fragrant, 2 to 3 minutes.
- Add the nutmeg, lemon peel, orange peel, raisins, wine, and sugar. Bring to a boil for 15 minutes or until the syrup coats the back of a spoon.
- Allow the syrup to cool and then strain it into a jar with a lid. Refrigerate until chilled through, about 1 hour.
- FOR THE COCKTAIL: Thirty minutes before serving, put a coupe glass in the freezer to chill.
- In a cocktail shaker, combine the tequila, lemon juice, ½ oz mulled-wine syrup, and egg white. Dry shake without ice for about 15 seconds to combine the ingredients.
- Fill your shaker with ice and shake for another 15 seconds to slightly chill.
- Add the remaining ¼ oz mulled-wine syrup to the chilled coupe glass. Slowly strain the cocktail into the glass and top with club soda.