Mulled Rosé with Ginger and Grapefruit

Think pink! In choosing rosé for mulled wine, go by color. You want a clear, vivid hue without amber tones, as the color can dull during cooking.

Pink peppercorns aren’t peppercorns at all, but a dried berry with a floral, fruity and peppery flavor beautiful in any mulled wine. Use a triple sec like Cointreau to sweeten without affecting the final color.

Four New Ways to Make Mulled Wine
  • 1 ruby grapefruit
  • 2 bottles dry rosé wine
  • ½ cup sugar
  • 12 allspice berries (can substitute 12 cloves)
  • 3 whole star anise
  • 1 cinnamon stick, 3–4 inches long
  • 2 teaspoons pink peppercorns
  • 1 2-inch piece fresh ginger, cut into 6 slices
  • ½ cup triple sec, like Cointreau
  • Whole nutmeg, grated (for garnish)
  • Grapefruit slices and cranberries (for garnish)

Scrub grapefruit well. Using vegetable peeler, carve large ribbons of peel from grapefruit, and juice remaining fruit.

Add peel, juice, 1 cup wine, sugar, allspice, star anise, cinnamon, pink peppercorns and ginger to 3-quart stockpot or Dutch oven. Over high heat, bring to rolling boil. Reduce heat to low. Cover and simmer for 20 minutes.

Add remaining wine and triple sec. Heat until just below 170°F. Use candy thermometer to measure temperature. Grate nutmeg over top. Garnish with blood orange slices and cranberries.

Published on December 22, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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