Bourbon Mulled Wine Cocktail Recipe

When the weather turns cool, I want something rich and cozy to sip. A Bourbon Mulled Wine Cocktail brings together deep red wine, smooth bourbon, and gentle spices for a drink that’s comforting but still bold.

Here’s a recipe that shows how to make a simple, flavorful cocktail with all the best winter flavors.

You don’t need fancy tools or rare ingredients. With just a few pantry staples and a bit of time, you can fill your kitchen with that warm, spiced aroma. The combo of bourbon and mulled wine feels like a twist on a classic—perfect for small gatherings or just a quiet night at home.

I’ll walk you through the recipe step by step. I’ll also share some tasting notes so you’ll know what to expect with each sip.

Once you try it, you might end up making it every time the air gets crisp.

Bourbon Mulled Wine Cocktail Recipe

I mix bourbon with warm spiced wine to get a drink that’s both cozy and rich. The blend of citrus, spice, and sweetness just works for cool evenings or for sharing with a couple of friends.

Equipment

• Medium saucepan for heating everything evenly.
• Wooden spoon to stir without scratching your pan.
• Fine mesh strainer for fishing out the whole spices after simmering.
• Measuring cups and spoons to keep the proportions right.
• Heatproof mugs or glasses—nobody wants a cracked glass.
• Peeler or zester for a little orange peel garnish.

I usually grab a saucepan that fits at least a whole bottle of wine. Keeping the heat low helps keep the alcohol from burning off and keeps the flavors in balance.

Ingredients

• 1 bottle dry red wine (750 ml)
• 1/2 cup bourbon
• 1/4 cup brandy (optional, if you want more depth)
• 1/4 cup maple syrup or honey
• 1 orange, sliced
• 3 cinnamon sticks
• 4 whole cloves
• 2 star anise pods
• Orange peel for garnish

I lean toward a medium-bodied red wine like Merlot or Cabernet Sauvignon. The bourbon brings warmth and a bit of caramel, and the maple syrup smooths out the wine’s acidity. Fresh orange slices and whole spices round out the aroma.

Instructions

• Pour the red wine into a saucepan and set it over low heat.
• Toss in the orange slices, cinnamon sticks, cloves, and star anise.
• Stir in maple syrup, then let it warm gently for about 10–15 minutes.
• Don’t let it boil—keep it just below a simmer so the alcohol sticks around.
• Pull it off the heat and stir in the bourbon (and brandy if you’re using it).
• Strain everything through a fine mesh strainer.
• Pour into mugs and add an orange peel or cinnamon stick for garnish.

I always taste as I go, just in case it needs a touch more sweetness. The secret is low and slow; if you rush, the spices can turn bitter.

Notes

I think this cocktail’s best right after straining. If I make it ahead, I reheat it slowly so the bourbon flavor doesn’t vanish.

For something lighter, I’ll use a little less bourbon or add more wine. Fresh spices—never ground—keep the drink clear and fragrant.

Sometimes I splash in brandy for more body, but honestly, it’s good either way. The orange peel on top gives it that bright citrus lift, which plays nicely against all the warm spice.

Tasting Notes

That first sip? Warm and smooth, honestly. The bourbon brings in this gentle caramel vibe that just kind of melts into the spiced wine.

It feels cozy, but thankfully, not overwhelming or syrupy.

The aroma hits me immediately—cinnamon, clove, and a hint of orange peel waft up. Those scents totally remind me of crisp fall evenings, and honestly, they make the whole thing feel pretty inviting.

On another taste, I get this mix of sweet, spicy, and a little citrus. The wine gives it a fruity backbone, and the bourbon deepens everything.

The balance works for me—nothing too sharp, nothing cloying.

I really enjoy how the finish hangs around. There’s a gentle spice left on my tongue, plus a touch of warmth in my chest. I’d probably sip this slowly, just taking it easy.