Aspen Times Weekly Libations: St. Regis Glühwein
2 cups water
1 cup orange juice
1-1/2 cups sugar
2 cinnamon sticks
10 cloves, whole
8 allspice, whole
1 star anise pod
1-1/2 bottles of Cabernet
8 juniper berries
Combine water, orange juice, sugar, cinnamon stick, allspice and star anise and bring to a boil and simmer. Cut the orange in half, squeeze juice into simmering liquid. Stick the cloves into the orange half and place into simmering liquid. Cut lemon in half, squeeze the juice into the simmering liquid and place the lemon into the liquid. Simmer and reduce one-third to a half. Add red wine and heat until just below simmering, remove lemon and oranges. Serve hot in a glass mug that has been pre-heated to avoid breaking.
If there was ever a time to enjoy a steaming mug of hot spiced wine, it’s been these last two weeks. So the timing was impeccable to visit with St. Regis Aspen executive sous chef Tobias Burkhalter about his homemade Glühwein (a spicy, slightly sweet, red wine, which is a tradition in Swiss and German households during the holidays; Burkhalter is Swiss). Usually prepared from red wine, heated and spiced with cinnamon sticks, sugar and spices, the St. Regis’ version of the traditional Glühwein features a delightfully subtle infusion of cloves, allspice and star anise, as well as a refreshing splash of orange and lemon. Served in a glass mug, at the cozy Shadow Mountain Lounge or fireside in the hotel lobby, I can think of nothing better after a day on the slopes — or just to celebrate the season.
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Writer Susan Redstone attempted to make the most of her Aspen Premier pass’s Ikon benefits and went overseas to ski the two newest members of the Ikon Pass group in Switzerland, Austria and Italy. It was fun and, of course, COVID-complicated.