Tito’s Mulled Wine Punch Cocktail Recipe

When the weather cools off, I start craving drinks that just feel warm and inviting. There’s something about a punch that brings together rich spices and smooth vodka—it hits the spot every time.

Tito’s Mulled Wine Punch blends all those classic mulled wine flavors with the clean finish of Tito’s Handmade Vodka, making it a cozy, shareable cocktail. It’s the kind of thing you want to bring out when friends come over and everyone wants something a little festive.

Honestly, I keep coming back to this recipe because it’s so easy to make in a big batch. It works for any gathering, big or small. The mix of warm spices, red wine, and citrus really plays well with the vodka, so you get depth and balance without feeling weighed down.

I’ll walk you through the recipe step by step. You’ll see what equipment and ingredients you need, plus what kind of flavors you can expect in each glass. It’s honestly easier than it sounds.

Tito’s Mulled Wine Punch Cocktail Recipe

This punch is all about blending warm spices, fruit juices, and Tito’s Handmade Vodka into a balanced, crowd-pleasing drink. It’s great for gatherings, especially since you can serve it from a punch bowl and dress it up with fresh fruit.

Equipment

• Punch bowl or large pot: That’s what I use to mix and serve everything.
• Cocktail shaker: Comes in handy for chilling or combining smaller portions.
• Measuring cups and jiggers: I like to measure everything so the flavors stay balanced.
• Wooden spoon or ladle: For gently stirring, so the spices and juices mix well.
• Strainer: Sometimes I strain out citrus pulp or stray spices, but not always.
• Glasses or mugs: If I’m serving it warm, I go with heat-safe mugs.
• Knife and cutting board: For slicing up lemon, lime, or orange to garnish.
• Small saucepan: Needed if I’m simmering the wine with spices first.

Ingredients

• 1 bottle red wine (750 ml)
• 1 cup Tito’s Handmade Vodka
• 1/2 cup Malibu Rum or coconut rum
• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 1/2 cup cranberry juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 tbsp grenadine syrup or simple syrup
• 1/2 cup ginger ale or club soda (for topping)
• Fresh fruit garnish: orange slices, lemon wheels, or cranberries
• Whole spices (like cinnamon sticks or cloves) if you’re warming the wine

I usually tweak the balance of sweet and tart by adjusting the juices and syrup. The fresh lime and lemon juice really cut through the sweetness from the pineapple and grenadine, which keeps things from getting too sugary.

Instructions

• Gently warm the red wine in a saucepan with whole spices if you want that mulled base.
• Take it off the heat and let it cool a bit before mixing with the spirits.
• In your punch bowl, combine Tito’s Handmade Vodka, Malibu Rum, pineapple juice, orange juice, cranberry juice, lemon juice, and lime juice.
• Stir in the grenadine syrup or simple syrup.
• Add in the mulled wine mixture and give it another good stir.
• Chill in the fridge if you’re serving it cold, or keep it on low heat if you want it warm.
• Right before serving, top it off with ginger ale or club soda for some fizz.
• Garnish with sliced citrus fruit or cranberries for a festive touch.

Notes

I like to prep this punch ahead of time, but I always wait to add the ginger ale until right before serving—otherwise, it loses its fizz. If I’m craving something sweeter, I just pour in a little more grenadine.

For a lighter version, I cut back on the vodka and rum and just add more fruit juice. Fresh sour mix works if I don’t have separate lemon and lime juice on hand.

When I’m serving from a punch bowl, I keep a ladle ready and go heavy on the fruit garnish so every glass looks a bit festive. And if I’m in the mood for more spice, I let the mulled wine steep longer before mixing it in.

Tasting Notes

Right away, there’s this cozy mix of spice and citrus that hits when I take a sip. The cloves and cinnamon, honestly, make it feel like something you’d want to curl up with, and then the orange sneaks in, brightening things up and keeping the wine from feeling too heavy.

The vodka? It blends in better than I expected, giving the punch a cleaner finish but not overpowering those mulled spices. I have to say, it’s a bit stronger than your usual mulled wine, but not in a way that makes it hard to drink—just a little more interesting, maybe.

If I serve it warm, it’s basically comfort in a cup—perfect for chilly evenings. But weirdly enough, if I chill it and throw in some extra citrus, it totally works as a summer drink too.

I even tried making a non-alcoholic version—just skipped the vodka and swapped wine for grape juice. The spices still came through, and it turned out lighter, definitely something you could serve to kids or anyone skipping alcohol.

Depending on how long I let the spices hang out in the mix, the flavor really changes. A quick steep leaves it more on the fruity side, while letting it go longer? The spices get pretty bold, almost stealing the show.