The Mulled Wine Cocktail You Need To Keep You Warm All Winter Long


OMG…2018 is almost over. It’s that weird time of the year where you remember a new beginning is just around the corner. With New Year’s just a few days away and a few winter months of entertaining ahead, you’re gonna need a new cocktail recipe to keep you and your guests warm all season long.

I have a very serious love for Mulled Wine (Vin Chaud as my French roots call it). Whether you know it as Spiced Wine, Glühwein, Vin Chaud or Mulled Wine - one thing’s for sure, there’s nothing like it.

So, here’s a little spin on the classic recipe that marries two of my favorite drinks - Vin Chaud (literal translation: hot wine) and Kir Royale, which is a delicious French cocktail made out of Champagne and creme de cassis. For this version, I swapped the creme de cassis for Chambord (raspberry liqueur) and I added some reduced mulled wine. Then it all gets topped with bubbles and a few pieces of edible garnish.

It’s super tasty, slightly spicy (from the mulled wine) and 100% ready to party. I served it in large festive glassware because 2018 has been a little bit extra, but you can also serve in Champagne flutes for added classy vibes.


Gluhwein Royal Cocktail

Serves 4

You’ll need:

500 ml red wine (2 cups)
3 tbsp brown sugar
2 star anise pods
3 cardamom pods
3 cinnamon sticks
1 large orange peel (pith removed)
2 cloves
1 chilled bottle bubbles (champagne or Prosecco)
Chambord (or sub for creme de cassis)

To garnish:

Sliced apples
Orange peel
Pomegranate seeds


1. Place the wine, spices, orange peel and sugar in a small pot over medium/low heat, bring to a simmer and let it reduce for 5-8 minutes until you can really taste the spices. Once it has reduced almost by a quarter, remove from the heat and completely cool.
2. Grab a few ice cubes and place them in your cocktail glasses
3. Take more ice and place it in cocktail beaker
4. To make each cocktail, add the following to the beaker: 1 oz Chambord, 2 oz reduced mulled wine. Stir for 1 minute until the beaker is frosty. Strain and pour over your glass, top with bubbles and garnish.

You can slowly add the bubbles so you get the nice ombre effect pictured, or you can give it a very gentle stir if you want the whole thing to be bright red.

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