Ollie’s All-Time Mulled Wine Recipe

We may be heading into the last gasps of Winter, but as we all well know – the cold days don’t magically vanish when Spring begins. As a little treat to see you through the last few weeks (or months) of the cooler weather, the lovely Oliver Hodgkins from our Fitzroy North store has very kindly shared his Mulled Wine recipe (aka Glühwein in Germany or Glögg in Scandinavia). It’s a cracker of a recipe – give it a go and thank us (well, thank him) later!

I developed this mulled wine recipe during my time bartending in Edinburgh – it’s simple and delicious, and includes a few tips to take your mulled wine game to the next level.

When choosing your wine, I like to use Merlot (though you can use anything that is full-bodied and smooth). Don’t go crazy with price either, you’ll be adding and infusing lots of flavour into your winter brew, so there’s no need for anything too fancy. Ask our friendly staff to run you through your local shop’s School Night section – they’ll help you pick something perfect!


  • 1 x Bottle full-bodied red wine (750ml)
  • 100-150gm Castor Sugar (depending on taste preference)
  • 2 x Mandarins (or one Orange)
  • Peel of one Lemon
  • 8 x Cloves
  • 3 x Star Anise
  • 1 x Cinnamon Stick
  • 1 x Whole Nutmeg (freshly grated)
  • 1 x 1cm cube of Ginger (peeled)


  1. Peel both the mandarins and squeeze the juice through a strainer, keeping the peel of one (If you’re using an orange instead, peel it first and then squeeze about half a cup of juice, again keeping the peel).
  2. Push the cloves into the mandarin peel. This helps to perforate the skin, allowing the oils to better infuse. It also makes the cloves easier to remove once you’re finished.
  3. In a saucepan, combine the juice, peels, and spices, then cover with 100 grams of castor sugar. Pour a glass of wine over the top, or just enough to cover all the ingredients. Give it a good stir.
  4. On a low heat, cover the saucepan and gently bring the mixture up to a simmer for 20-30 minutes. Be careful not to let it boil – boiling will cause the alcohol in the wine to evaporate.
  5. After the mixture has had time to infuse, add the rest of the wine and bring it up to serving temperature. Taste it – Add the extra 50 grams of sugar if you feel it’s needed.
  6. Rinse your serving glasses in hot water and dry them first so the mulled wine doesn’t cool down too quickly. Serve and garnish with a cinnamon stick if you’re feeling fancy.
  7. Grab your doona, and enjoy with some dark chocolate whilst binging Netflix and dreaming of the warmer months ahead!

– by Oliver Hodgkins