celebrating a sense of place

Baby its cold outside… but you can warm up this holiday with Gladstone Tavern’s Warm Mulled Wine which Chef/Owner Tom Carlin, told us is their most popular holiday cocktail - think of it as “Sangria for cold weather.” Prepared by the Tavern’s mixologist extraordinaire, Robby Seibert, you can enjoy this traditional drink with a contemporary twist at the Tavern’s bar or prepare it at home with a recipe that Robby shared with us in 2014 – a spirit from Christmas past.

BRJ Online

Warm Mulled Wine

By C.G. Wolfe/© The Black River Journal


Gladstone Tavern Mulled Wine

Yields approximately 8 - 6 oz orders


10 whole cloves

6 juniper berries

3 cinnamon sticks, crushed

10 peppercorns

2 bottles of Cabernet

½ C honey

4 orange peel strips (no pith)

1 bay leaf

1 oz. Meukow Vanilla cognac


Put dry ingredients in non-reactive pot (stainless steel, not aluminum)

Toast spices until fragrant, about 2 minutes

Add wine, orange peel, bay leaf and honey

Slowly bring to a simmer, stir occasionally (do not boil)

Turn flame to lowest setting and steep covered for ½  hour

Strain liquid

Serve in stemmed snifter glass

Finish with 1 oz. Meukow vanilla cognac