Hot Mulled Bourbon

This time of year is completely intoxicating isn’t it? Thanksgiving comes to an end and with it, comes the beginning of the Christmas season!

A crispness is in the air. The soft scents of pine and cypress are abundant. Naturally following these things are wonderful Christmas Carols.

Today, one has particularly been stuck in my head:  Holly Jolly Christmas. And more specifically one line: “I don’t know if there’ll be snow, but have a cup of cheer.”

I don’t know about you, but when Burl Ives tells me to do something, I darn well do it. I suggest you do the same.

Last week, my husband mentioned that he would love to find a warm winter spirit that involved bourbon, that wasn’t too sweet. Since then, I have been unable to think of anything else. I’ve perused the internet for recipes to come up with something that might be worthy of his criteria. I came up empty handed. So, I decided to come up with something on my own!

Boy, oh boy, was I pleased with the results. And so was my husband!

I do believe we have found our Christmas 2012 Cup of Cheer!

Hot Mulled Bourbon
Yields: 2 servings


1 cup bourbon
1 tsp vermouth
Splash of a dry red wine
2 TBS granulated sugar
1 tsp orange juice
4 splashes of Angostura bitters
1 TBS mulling spices, wrapped up in cheesecloth and twine
1/2 cup of water

1. In a small saucepan, combine all ingredients and bring to a low simmer, do not boil.
2. Simmer for 10 to 15 minutes.
3. Serve in mugs with cinnamon sticks and enjoy!

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