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1/2 orange
1/2 lemon
90 grams honey
60 grams Brown Sugar
1 bottle dry white wine
1 cardamom
60 millilitres Water
  • Medium




This recipe that is a mixture of mulled white wine and a white sangria. During cold winter nights I find this a very nice drink and it seems to make me less sleepy than a mulled wine. The warm white wine will keep you warm and your nose free, the citrus fruits add freshness, vitamin C and balances the sweetness of the honey and sugar. The Cardamom adds a little surprise to this old and tested recipe.

  1. Wash the lemon and oranges thoroughly then slice them very thin. Ensure that all seeds have been removed.
  2. In a saucepan add the honey, sugar, sliced citrus fruits and water and bring to boil. Add the cardamom and simmer for approximately 3-5 minutes or until all the sugar and honey have well dissolved and the added water has been evaporated. Strain through a fine sieve, reserving only the syrup.
  3. Add the white wine to the hot citrus infused syrup, and bring back to heat, but do not boil. Let steep for at least 5 minutes in consistent
  4. Adjust the sweetness with additional honey according to your taste and then serve immediately.


  1. Sauvignon Blanc or Pinto Grigio are very good choices suitable for this drink.
  2. You may add other citrus fruits such as lime, kumquat, calamansi or similar.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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