Mulled white wine with gin and ginger

In addition to the classic mulled red wine (Glühwein), mulled white wine is also becoming increasingly popular. No matter which wine you like better, the motto is DIY. Don’t buy industrially produced Glühwein in a discounter. The quality often suffers. Sugar often covers the low quality. For that reason the result is very likely a hangover with a bad headache the next day. Mulled white wine with gin and ginger gives a spicy twist to the Glühwein.

Important to realize is that mulled fruit wine (Fruchtglühwein) is not mulled wine (Glühwein). There is no wine in Fruchtglühwein. You can read more about this in the post Glühwein (Mulled wine) vs. Fruchtglühwein (Mulled fruit wine) – know the difference.


Recipe for Mulled white wine with gin and ginger

Amount: 1,1 liters

Ingredients

1 liter of white wine
100 ml gin
1-2 cinnamon sticks
10 cloves
4 cardamom pods
3-4 tablespoons of brown sugar
1 large piece of ginger, thinly sliced

Preparation

  • Firstly crack the cardamom pods and put them in a saucepan with the cloves, cinnamon and sugar. The spices can be added loose, in a tea egg or a tea bag.
  • Then heat all ingredients, except for the gin for about 20 minutes. The wine however should never boil. Otherwise the alcohol will evaporate. As a result the Glühwein gets bitter.
  • 20 minutes later take the pot off the stove. Let the spices soak for about an hour with the lid closed. Afterwards remove the spices. If you have chosen loose spices, sift the Glühwein to get rid of them.
  • Before serving, add the gin and reheat the Glühwein. Sweeten to taste. Keep the Glühwein warm on a low flame. Don’t forget the lid. And do not boil it.
Mulled white wine with Gin and ginger

Notes

For mulled white wine with gin and ginger use dry white wines with fruity or spicy notes. Such as Riesling, Chardonnay, Müller-Thurgau or Pinot Blanc.

Alcohol begins to boil at a temperature of 78 degrees Celsius

The longer the spices soak in the Glühwein pot, the more intense the taste becomes. You can let it soak up to a day if you like a very intense flavor. However, the minimum soaking time is one hour for the flavors to develop.

For classical mulled white wine don’t add gin and ginger. Best shot to mix in instead is, in my opinion, rum.

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