Caribou Cocktail Recipe

Heat liquids

Pour 1 liter of dry red wine, 250 ml apple cider, 120 ml water and 60 ml maple syrup into a large heavy saucepan or pot. Stir gently to combine.

Over medium-low heat warm the mixture slowly. Do not let it boil — keep it at a gentle steam (about 70–80°C / 160–175°F) so alcohol is preserved and flavors infuse. This should take about 8–10 minutes to reach serving temperature.

Add whisky/brandy

When the mixture is warm (but not boiling), stir in 120 ml Canadian rye whisky or brandy. Keep heat low and maintain gentle steaming for another 5 minutes to marry flavors.

Tie the whole cloves, allspice and star anise in a small piece of cheesecloth or place them in a tea infuser. Add the sachet to the warming wine so the spices infuse without scattering.

Add 2 cinnamon sticks, the sliced fresh ginger, and the zest of 1 orange to the pot. Cut the zested orange in half and add one half (with some flesh) to the pot as well. If using, add half a thin lemon slice for a touch of brightness.

Simmer very gently with the lid slightly ajar for 15–20 minutes, continuing not to boil. Taste after 10 minutes and adjust sweetness with additional maple syrup if desired (add up to 1–2 tbsp more).

If you prefer stronger spice flavor, remove from heat and let steep off-heat for an additional 10 minutes before straining.

Remove the spice sachet and strain the mulled wine through a fine-mesh sieve into a clean saucepan or serving pot to remove solids (peels, ginger slices, used spices). Press gently on solids to extract liquid but avoid forcing pulp through.

Rewarm the strained mulled wine gently if it cooled during straining, again avoiding a boil. Taste and, if desired, stir in up to 1–2 tsp of maple sugar or brown sugar for a slightly sweeter finish.

Ladle the Caribou Cocktail into heatproof mugs or small glasses. Garnish each serving with an orange slice and a cinnamon stick. Optionally sprinkle a pinch of maple sugar on top or rim cups ahead of time.

Serve warm. Keep the pot on the lowest heat setting (or in a thermos) to maintain temperature; do not boil. Leftovers can be refrigerated for up to 3 days — gently reheat before serving.