The crew at Boston’s Hungry Mother knows a thing or two about serving large crowds in small spaces, so they created a cocktail that requires minimal prep. It’s a play on that spiced holiday standby, mulled wine. It’s also low in alcohol, with a vermouth and wine base. (“To avoid nasty family fights,” quips co-creator Alon Munzer.)
2 oz. ginger/cinnamon-infused sweet vermouth
1 oz. Grenache or another dry, spicy red wine
½ oz. honey syrup (equal parts honey and water)
2 dashes Fee Bros. orange bitters
Garnish: cinnamon stick
Place ice cubes in a rocks glass and add the ingredients. Serve with a cinnamon stick, for stirring.
Ginger/cinnamon-infused sweet vermouth: Combine 1 liter of sweet vermouth with 1 ounce of grated ginger (start with a clean knob of ginger about the size of a thumb) and 2 sticks of cinnamon, broken into pieces. Steep overnight, fine strain into a bottle and store in the refrigerator.
Alon Munzer, Heather Mojer & Ned Greene, Hungry Mother, Boston