If you are looking for a cozy and festive drink to serve this season, this mulled whiskey punch cocktail recipe checks all the boxes. It mingles the deep flavors of red wine with a mellow bourbon kick, then layers on classic mulling spices to create a holiday aroma you can practically taste. The mixture warms you from the inside out, making it perfect for holiday parties or a relaxing night in by the fire. Best of all, you can easily scale it up in a slow cooker so guests can help themselves to something that will keep everyone snug and spirited.
What makes this recipe special? You will love the surprising sweetness from candied ginger, the spicy pop of cloves and nutmeg, and the extra holiday flair of cinnamon sticks. Whether you plan to make individual servings or prepare a big batch, you will find that mulled whiskey punch quickly becomes a new wintertime favorite.
Ingredients
Below are the proportions for a single serving, but feel free to multiply as needed for a larger batch:
- 1¼ oz red wine (dry or semi-dry)
- 1¼ oz bourbon
- ¾ oz cranberry juice
- ¾ oz orange juice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cinnamon stick
- 2–3 pieces candied (sugared) ginger
Optional garnishes:
- Fresh or dried orange slices
- Rosemary sprigs
Directions
Combine and heat:
- Place red wine, bourbon, cranberry and orange juices, nutmeg, cloves, and candied ginger in a small saucepan. Add the cinnamon stick to the pot for extra flavor.
- Warm over medium-low heat just until it is steaming. Avoid boiling the mixture because it can reduce the flavors and cook off too much alcohol.
Infuse and stir:
- Give the punch a gentle stir every couple of minutes, allowing the spices to fully dissolve and the candied ginger to sweeten the drink. Heat for about 5 to 7 minutes, or until the sugar in the ginger has fully melted.
Strain and serve:
- Turn off the heat and remove the candied ginger pieces. You can save the cinnamon stick for garnish if you like.
- Carefully strain the punch to catch any leftover ginger pieces or spice bits, then pour it into a mug or heatproof glass.
Garnish and enjoy:
- Add a fresh or dried orange slice, slip the cinnamon stick back in, or top it off with a rosemary sprig. Serve your mulled whiskey punch piping hot.
Tips & variations
- Big batch approach
Preparing for a crowd? Multiply the ingredients by the number of servings you want, then use a slow cooker to keep the punch warm. Stir occasionally to distribute the spices evenly, and let guests serve themselves. - Adjusting sweetness
Candied ginger naturally sweetens the punch, but you can add a touch of honey or brown sugar if you prefer a sweeter taste. - Spice swaps
For a bolder kick, add star anise or cardamom pods while the mixture is heating. If you want a milder flavor, reduce the ground clove measurement or leave out one of the spices altogether. - Add some fizz
If you love a bubbly cocktail, top your mug with a splash of sparkling water or ginger ale right before serving. It provides a festive, effervescent twist.
Nutrition facts
Exact nutritional data will depend on the products you use. Here is a rough estimate for one serving:
- Calories: ~150–200
- Carbohydrates: ~15–20 g
- Sugar: ~10–15 g (primarily from fruit juices and candied ginger)
- Alcohol content: Varies based on bourbon proof and type of red wine
Enjoy responsibly, especially when serving multiple rounds during holiday gatherings.
Final thoughts
This mulled whiskey punch cocktail offers a comforting taste of the season in every sip. Spiced and warming without being overly sweet, it is a versatile option for your upcoming holiday get-togethers or quiet evenings at home. The rich blend of red wine, bourbon, and winter spices is a fun way to switch up your typical mulled wine while remaining simple to make.
Try simmering a test batch on the weekend, then invite friends over so you can show off your newfound holiday specialty. It is a drink that feels celebratory, especially when garnished with colorful orange slices or fresh herbs. Cheers to a cozy season, and happy mulling!
Frequently asked questions (FAQs)
- Can I use another type of whiskey?
Absolutely. Bourbon is commonly used for its smooth, sweet flavor. However, rye whiskey or even a blended Scotch can work if you prefer those distinctive tastes. - Does the punch lose flavor if I keep it warm for a long time?
It should maintain its flavor for a couple of hours in a slow cooker on low. Just avoid high heat, and occasionally give it a stir. The spices can deepen over time, but be mindful not to let the mixture boil. - What if I want a non-alcoholic version?
You can skip the whiskey and wine, then brew the spices, juices, and candied ginger with non-alcoholic mulled wine or grape juice. You will still get that lovely spiced holiday feel. - What kind of wine works best?
A dry or semi-dry red wine is often recommended. Merlot, Cabernet Sauvignon, or Zinfandel are all good starting points. - Could I substitute fresh ginger for candied ginger?
You can, but candied ginger adds a sweet and spicy balance. If you use fresh ginger, add a little extra sweetener to taste so the punch does not turn out too sharp.
