How to Make Hot Spiced Wine

by Burritt Room & Tavern

This drink is sipped warm with rich cabernet and spiced liquour. Dry wine keeps it mature and not overly sweet like mulled wine can sometimes be.


  • 4 Ounces Cab Sauvignon
  • 1 Ounce Liquor 43 (sweet Spanish liquour)
  • 1.25 Ounces Spiced rum
  • 2 Dashes orange bitters
  • ¼ Ounces St. Elizabeth allspice dram
  • ½ Ounces Water
  • Instructions

    Step 1

    Gather your ingredients.

    Step 2

    Pour your rum, cab, Liquor 43, allspice dram, bitters, and water all together.

    Step 3

    Heat in a kettle or on the stove until warm, about 140 degrees.

    Step 4