Mulled Whiskey With Star Anise Cocktail Recipe

When the air gets chilly, I start craving something that’s both easy and a little bit out of the ordinary. Mulled whiskey with star anise hits that sweet spot for me.

This cocktail brings together smooth whiskey and gentle spices for a warm drink that’s perfect for winding down or sharing with friends.

There’s something about the star anise—it gives a subtle licorice note that plays off the whiskey’s richness. The spices all come together in a way that’s comforting but not overwhelming.

It’s honestly a breeze to make, and you won’t need any weird gadgets or rare ingredients.

Here’s how I like to do it, what you’ll need, and a bit about how it all comes together once you’re done.

Mulled Whiskey With Star Anise Cocktail Recipe

I tend to reach for this drink when I want something warming with a bit of a kick. Whiskey, citrus, and those classic mulling spices just seem to work together in the coziest way.

Equipment

I keep things simple, mostly because I hate fussing with cleanup. You really just need a few basics to pull this off.

• Medium saucepan for simmering everything
• Wooden spoon so you don’t scratch your pan
• Fine mesh strainer to catch all the whole spices
• Measuring cups and spoons—I always lose mine, but they help
• Heatproof mugs or glasses for serving (trust me, regular ones can crack)
• Ladle for easy pouring
• Citrus peeler or knife for getting that zest

If you’ve got a heavy-bottomed saucepan, even better. It helps keep things from burning.

Ingredients

Whole spices are the way to go if you ask me—they just taste deeper. The mix of sweet, spicy, and citrusy is what makes this drink feel complete.

• 2 cups whiskey (I usually use bourbon or rye)
• 2 cups apple cider (or water if you want it lighter)
• 2–3 cinnamon sticks
• 3–4 whole cloves
• 2 star anise pods
• 1 small piece fresh ginger, sliced
• ¼ teaspoon nutmeg, freshly grated is best
• 2 tablespoons honey or sugar—go by taste
• Peel of 1 orange or lemon

Sometimes I toss in extra spices if I’m in the mood, but you don’t want one flavor taking over the whole show.

Instructions

I let the mixture simmer slowly—no need to rush. That way, the spices have time to work their magic without turning bitter.

• Pour the cider (or water) into a saucepan and set over medium heat.
• Add the cinnamon sticks, cloves, star anise, ginger, nutmeg, and citrus peel.
• Let everything simmer gently for about 10–15 minutes.
• Take it off the heat, then stir in the whiskey.
• Taste and add honey or sugar if you want it sweeter.
• Strain out the spices with a fine mesh strainer.
• Ladle into heatproof mugs and serve it up warm.

I always wait to add the whiskey until after simmering—no one wants to lose all that good stuff to the steam.

Notes

Tweaking the sweetness really changes the vibe of the drink. A bit more honey makes things mellow, while less lets the spices stand out.

If I’m craving more citrus, I’ll use both orange and lemon peel. For a spicier kick, I just bump up the cloves or ginger.

This is a great recipe for a small group, too. You can double it without any extra hassle.

I usually finish it off with a cinnamon stick or a star anise pod—looks nice and adds a little extra aroma.

Tasting Notes

First sip? The whiskey’s warmth is right there—no hiding it. It’s smooth, sure, but there’s just enough heat to remind you you’re sipping something with backbone.

The spices mellow things out, letting you slow down and actually enjoy it. Star anise jumps forward, bringing that light licorice thing—kind of unexpected, honestly.

It mingles with cinnamon and cloves, and there’s this gentle sweetness that sneaks in. Personally, I appreciate how the spice doesn’t bulldoze the whiskey; it just adds a little something extra.

There’s some citrus poking through from the orange peel. It brightens everything up, keeping the heavier spices from taking over.

Sweet, spicy, a touch of bitterness—each sip’s got a bit of a twist. Keeps you on your toes, in a good way.

The aroma’s a big deal for me. Warm spices swirl around with a hint of vanilla from the whiskey itself.

Steam carries those scents, and honestly, it makes the whole thing inviting before you even taste it.

Texture-wise, it’s smooth and just rich enough—not too much. It kind of coats your mouth, which is oddly comforting, especially if you’re drinking it hot on a chilly night.