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Mulled Wine Slush

A festive new take on a couple of classic holiday drinks - mulled wine and slush.

Note: If your spices are older than a year or two, you may need to add a little bit extra to compensate.

Servings 6


  • 1 bottle fruity red wine such as Beaujolais
  • 1 cinnamon stick
  • 5 whole cloves
  • 8 whole cardamon pods, lightly crushed
  • 1 orange, sliced
  • 1 ½ tbsp honey
  • ½ cup whole cranberries, fresh or frozen
  • 1 cup cranberry cocktail
  • ½ cup bourbon whiskey
  • ½ cup orange liquor, such as Triple Sec
  • soda water, to taste


  1. In a large pot, bring the wine to just below a simmer. Add the cinnamon, cardamon, cloves, orange and cranberries and continue to simmer for an additional 15 minutes. Prevent the mixture from boiling or too much alcohol will cook off the wine.

  2. Remove the mixture from the heat and strain the liquid into a freezer-proof container. Add the honey and stir until dissolved, followed by the cranberry cocktail, bourbon, and orange liquor.

  3. Place the mixture in a freezer for at least 24 hours, stirring every 8 hours or so to ensure even freezing and smaller ice crystals. Keep frozen until ready to serve.

  4. To serve, scoop slush into a tumbler glass or champagne coupe, topping with a little splash of soda water. Garnish with a cinnamon stick and/or sugared cranberries if desired.