Orange Aperol Glühwein

This Orange Aperol Glühwein is a riff on traditional German hot mulled wine. I am surprised and sorry it’s taken me this long to play around with glühwein recipes. This one is spectacularly delicious.

For a long time for this year’s holiday dinner, I planned to make Feuerzwangebowle which is a burnt german punch. I bought a special contraption to make this festive drink. Additionally, one needs to purchase a sugar cone to burn. So I am committed.

However, now I have to figure out a way to work this Orange Aperol Glühwein into one of my holiday menus. It works for either  Christmas Eve, Christmas Day, or New Year’s Eve. I also can see it at a Thanksgiving celebration as well.

Here’s the best part. This is so simple to throw together. It takes no time at all. The only special ingredient you will need is rock sugar. All the other ingredients I already had on hand including the Aperol and Triple Sec.

This Orange Aperol Glühwein recipe starts with freshly squeezed orange juice and dry white wine. I used a Pinot Grigio. Add white rum, add a bit of triple sec. I would have substituted Cointreau for the triple sec but I did not have any on hand. So if you have it, use that.

For the spices, I used whole star anise and a cinnamon stick. You can use whatever you like. Certainly whole allspice berries or a few whole cloves.

You will note in the pictures I photographed this Orange Aperol Glühwein recipe in copper Moscow Mule cups. Do not do this. This was only for style, not function. The cups were too hot to the touch to lift. Of course, the metal conducted heat instead of insulating it. I recommend plain old mugs. Use glass ones if you want to be fancy.

Garnish with freshly cut orange wheels and add a cinnamon stick to use as a stirrer.

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Orange Aperol Glühwein

Prep Time 10 minutes

Cook Time 10 minutes

Servings 10

Ingredients

• 3 oranges
• 2 bottles dry white wine
• 1/2 cup white rum
• 1/4 cup Aperol
• 1 shot triple sec
• 1/2 cup rock sugar
• 2 whole star anise
• 1 cinnamon stick plus more for stirrers in serving

Instructions

1. Zest and juice 2 of the oranges.

2. Heat the orange juice, zest, and the rest of the ingredients over low-med heat.

3. Cook until the rock candy dissolves. Do not boil.

4. Cut remaining orange into thin slices.

5. Remove from heat. Garnish with orange slices, & cinnamon sticks. Serve.

More Holiday Hot Drinks:

Apple Brandy Punch with Marzipan Whipped Cream

Ginger Hot Buttered Rum