My Paris sojourns conclude with a glass of vin chaud (hot wine) while reviewing contact sheets of my film developed and printed by L’Atelier Publimod.
A recipe for vin chaud: 1 bottle red wine, 4 cinnamon sticks, 1-1/2-inch by ½-inch piece of orange zest (white pith removed), 4 tablespoons granulated sugar, 2 cardamon pods, 5 whole cloves, 1/3 cup Cognac. Mix all the ingredients together in a large saucepan. Bring the mixture to just under a simmer over the lowest heat setting on the stovetop. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved and pulling and lifting a spoon from the wine brings up steam. If desired, strain the spices from the wine by pouring it through a fine-mesh sieve or a cheesecloth-lined collander. Add 1-2 teaspoons of Cognac to a mug and ladle the mulled wine over it.