Sparkling Mulled Wine Cocktail Recipe

When the weather starts turning chilly, I just want to bring some warmth into my glass. A sparkling mulled wine cocktail? That does the trick—cozy spices from classic mulled wine, but with the crisp pop of sparkling wine.

This drink is all about comfort, but it’s got that fizzy, fresh twist I can’t resist.

Honestly, I love serving this because it feels festive but never fussy. The spices give it depth, the wine brings some body, and then the bubbles just keep it bright.

It’s just as good for a quiet night in as it is for a holiday get-together.

You’ll see how to make it step by step. I’ll walk through the equipment and ingredients, and you’ll know what kind of flavors to expect with each sip.

Sparkling Mulled Wine Cocktail Recipe

I keep coming back to this drink because it’s got the warmth of mulled wine, but the fizz makes it feel special. You still get all those cozy notes—cinnamon, cloves, citrus—but there’s a refreshing finish that works for any gathering.

Equipment

• Medium saucepan or pot
• Wooden spoon for stirring
• Fine mesh strainer
• Measuring cups and spoons
• Heatproof pitcher or bowl
• Long-handled ladle
• Champagne flutes or tall glasses
• Small knife and cutting board

A saucepan with a heavy bottom really helps the spices release their flavor without burning. I always use a fine mesh strainer to keep things smooth—no one likes spice bits in their glass.

And serving in tall glasses? It just looks more festive with all those bubbles.

Ingredients

• 1 bottle dry red wine (Cabernet Sauvignon works well)
• 1 orange, sliced
• 1 lemon, sliced
• 2 cinnamon sticks
• 5 whole cloves
• 2 star anise
• 1/4 teaspoon nutmeg
• 1/4 cup sugar (adjust to taste)
• 1/2 cup cranberries (fresh or frozen)
• 1/4 cup lemon juice
• 1 bottle sparkling wine or champagne
• Sparkling water (optional, for lighter version)

I always reach for a dry red wine—it keeps things from getting too sweet. Cranberries? They add a tart note and a splash of color I love.

Make sure your sparkling wine is nice and cold before mixing, so the drink stays crisp.

Instructions

• Pour red wine into a saucepan and set over low heat.
• Add orange slices, lemon slices, cinnamon sticks, cloves, star anise, nutmeg, sugar, and cranberries.
• Stir gently until the sugar dissolves.
• Simmer for 15–20 minutes without letting it boil.
• Strain the mixture into a heatproof pitcher to remove the spices and fruit.
• Let the mulled wine cool to room temperature.
• Add lemon juice and chill in the fridge until cold.
• When you’re ready to serve, pour half a glass of chilled mulled wine syrup.
• Top with sparkling wine or champagne.
• For a lighter drink, add a splash of sparkling water.

I like to simmer the wine slowly—just enough for the spices to infuse, but not so much that the alcohol cooks off. Cooling it before mixing with the sparkling wine keeps those bubbles lively.

Notes

I usually make the mulled wine base a few hours in advance so it has time to cool. It keeps well in the fridge for up to two days.

If you want it sweeter, just add more sugar or a drizzle of honey when simmering. For a bolder spice kick, leave the cinnamon sticks and star anise in the syrup until you’re ready to serve.

Fresh citrus really makes a difference—skip the bottled juice if you can. And if you don’t have champagne, any dry sparkling wine will do just fine.

Tasting Notes

When I take that first sip, the gentle spice hits me right away. There’s cinnamon and clove, giving it this warm edge that somehow balances out the wine’s sweetness.

The bubbles from the sparkling wine? They really lighten things up. I love how the fizz kind of lifts all the flavors, so nothing feels too heavy or syrupy.

There’s this mix of fruit and spice that just works. The orange brings in some brightness, and the red wine keeps everything rich and smooth.

The finish is soft, maybe even a touch dry. I like how the spice hangs around for a bit, but doesn’t ever get overwhelming.

This cocktail honestly feels pretty festive, but it’s still super easy to drink. I’d happily serve it on a cold night or just at a laid-back get-together.