HOT Spiced WINE Cocktails
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A fortified mulled wine cocktail with cognac and amaro, perfect for holiday gatherings. Serve hot garnished with orange slices.
Ingredients
- 237 ml honey divided
- 118 ml cognac
- 118 ml amaro
- 14.8 ml Cointreau
- 2 cinnamon sticks
- 4.93 ml allspice berries
- 4.93 ml whole cloves
- 2 dry red wine
- 29.6 ml freshly squeezed lemon juice
- 1 navel orange halved through its poles and cut into ¼-inch-thick half-moons
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.4 mg
- Iron: 0.24 mg
- Magnesium: 4.21 mg
- Phosphorus: 7.4 mg
- Potassium: 76.3 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml cognac
- 118 ml amaro
- 14.8 ml Cointreau
- 2 cinnamon sticks
- 4.93 ml allspice berries
- 4.93 ml whole cloves
- 2 dry red wine
- 29.6 ml freshly squeezed lemon juice
Prepare
- 237 ml honey, divided
- 1 navel orange, halved through its poles and cut into ¼-inch-thick half-moons
Let's Cook
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Step 1.
In a large pot over medium heat, combine ¾ cup of the honey with the cognac, amaro, Cointreau, cinnamon sticks, allspice berries, and cloves. Bring to a gentle simmer and cook for 2 minutes, stirring occasionally, until the honey is dissolved and the spices are fragrant.
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Step 2.
Add both bottles of red wine to the pot. Heat, stirring occasionally, until the wine is steaming but not simmering (about 5–7 minutes). Do not let it boil.
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Step 3.
Stir in the lemon juice and up to ¼ cup additional honey to taste, adjusting sweetness as desired. Remove from heat.
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Step 4.
Serve hot in small mugs, garnished with orange half-moons. If making ahead, let the wine cool completely, then remove the spices to prevent over-steeping. Reheat gently before serving.