Let’s Get Blitzen: Cocktail Advent Calendar – Day 15 – Mulled Pear and Icewine Punch. Full disclosure, the photos enclosed herein don’t actually contain any alcohol. That’s only because, when I made this drink, after carefully setting up my photo staging area on the shaky base of an upturned garbage can, the entire set-up collapsed like a house of cards, spilling the piping hot drink on my hand and all over the floor.
That being said, it looked pretty much the same with booze in it and I did sample this tipple on other occasions, with all the required components, and can sure you that is comforting and seasonally appropriate.
Since, I still get asked all the time: yes, I take all my own photos. I shoot on a Canon Rebel T6i DSLR camera with a 50mm lens. I shoot everything within the confines of my apartment, unless of course I’m doing a restaurant review, travel or local lifestyle feature. Most photographers will use apple boxes as the base for their still life or food photography. And I would do that if I wasn’t both too cheap to buy them and too lazy to make my own. Instead, I like to roll the dice by creating my own bases from found objects around the house that lack the fundamental structural integrity required.
I will eventually invest in apple boxes and the remaining components for a lighting set-up that will allow me to shoot at any hour of the day and not be hamstrung by the very finite supply of natural light in Ottawa’s winters.
I like the use of pear juice here – it makes the drink a little less predictable than if you were to use apple cider. Icewine probably isn’t your first thought when you’re considering mulled punch but it works so well here. The result is definitely on the sweeter side but plays nicely with the cinnamon and star anise mulling spices. The Grand Marnier adds a touch of citrus for balance.
It’s guaranteed to warm you up on the coldest of winter’s nights. Cheers!
- 4 cups pear juice
- 1 star anise
- 3 cinnamon sticks
- 4 oz Grand Marnier
- 1 375-mL bottle Icewine
- 8 cinnamon sticks, for garnish
In a medium pot, combine 4 cups (1 L) pear nectar with 1 star anise and three 4-inch cinnamon sticks. Cover and bring to a simmer; reduce heat to low, and stir in 4 oz Grand Marnier, followed by a 375-mL bottle of icewine. Cover and keep warm (don’t let boil). To serve, ladle 6 oz into a heatproof mug and garnish with an additional cinnamon stick.
Recipe from: St. Onge, Christopher. "Warm Pear and Icewine Punch." Food & Drink. Holiday 2016.