Mulled Wine

Glogg, Gluhwein, Mulled Wine. Whatever you choose to call it, it will warm up your cold heart just the same.

Historically served in Scandinavia to revive postmen who traveled via horseback or skis, this cocktail has grown up to be slightly less boozy and primarily used to impress in-laws during holiday gatherings.

Recipes for this warm, spicy cousin to Sangria vary depending on where you are in the world so there are no hard and fast rules to making it. I typically use a full bodied, but modestly priced, red wine (I like Malbec for spice or Merlot for jammy sweetness), fruit liqueur, and baking spices, but the possibilities are limitless if you choose to play around with your own combinations of herbs, fruits, spirits, and wine.


1 bottle Red Wine ¼ Cup Cassis Liqueur

¼ Cup Brandy

¾ Cup Water

1 ½ cups Brown Sugar

4 Cinnamon Sticks

4 Whole Cloves

2 Whole Star Anise

Recipe makes approximately 6 servings.

COG: Approx. $1.00 / serving


To Build Cocktail:

Combine all ingredients in a saucepan, and over medium heat until warmed all the way through. Do not bring to a boil. Turn heat to a simmer and let the spices steep for 10-15 minutes. Serve hot!

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More domesticated Glogg at my kitchen table - Milwaukee, Wisconsin

If your stove top and you are otherwise occupied cooking your holiday meal, make this in your slow cooker, set out a ladle, and let your guests serve themselves!

Mix all ingredients in a crockpot and cook on “Low” for 30 minutes to 1 hour. Once heated through, turn crockpot off, or set to “Warm.”

The Finishing Touch

I garnish my mulled wine with dehydrated citrus - as the pieces warm up and re-hydrate they add a subtle acidity to the cocktail and their bright aromatics compliment the wine and spices. You can also use fresh orange peels, rosemary, mint, or cinnamon as garnishes that not only look gorgeous but also enhance the flavor of the cocktail!

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