RECIPE: Mulled Wine from The Dead Rabbit and Blaue Gans

Featured Mulled Wine SpicesWine isn’t always at its best when consumed straight from the bottle. Especially during colder months, why not spice things up with something a bit warmer?

To accompany a story in our latest holiday issue, we got our hands on drastically different mulled wine recipes from two Manhattan chefs. The first recipe is for Alymeth, a Bishop from Co-owner and Head Bartender Jack McGarry at The Dead Rabbit. McGarry draws from an 1892 American recipe book, William Schmidt’s The Flowing Bowl. 

The second is for Glühwein, a traditional Austrian spiced wine by Chef Kurt Gutenbrunner of Blaue Gans and Café Sabarsky. With rich spices and a little bit of heat, this recipe is perfect for the cooler weather. 

From William Schmidt’s The Flowing Bowl, updated by Jack McGarry


1 bottle Burgundy wine
60 mg caster sugar
Oleo-saccharum of 2 oranges*
2 oz fresh orange juice
½ oz fresh lemon juice

Prepare separately:
3 bay leaves
1 tsp coriander
4 cardamom pods
1 tsp of anise
1 tsp of mace pulverised in a pestle and mortar
Nutmeg (to garnish)
Orange oils (to garnish)


Mix wine, sugar and citrus. Add spices to the wine and citrus mixture and bring to a boil. Serve hot, garnished with freshly grated nutmeg and orange oils.

* To prepare oleo-saccharum, put the zest of two oranges (with as little pith as possible) and 6 oz fine sugar in a bowl, muddle and let sit for 15-20 minutes.  Finish by adding the juice from the two oranges.

By chef Kurt Gutenbrunner, Café Sabarksy & Blaue Gans


1 bottle of Zweigelt wine
1 orange (sliced in half with rind)
1 whole vanilla bean
Zest of 1 lime
Splash of port wine
1 cinnamon stick
Spices, 1 tsp of each: juniper berries, allspice, star anise, pink peppercorns
Honey, approximately 5 tbsp


Combine all ingredients in large pot and simmer for 30 minutes.  Before serving, add honey until desired sweetness is reached (approximately 5 tbsp for the whole pot).

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