Winter evenings in Europe are unimaginable without warming drinks that have long become part of the cultural traditions of various countries. Mulled wine, glögg, and punch are three popular hot cocktails, each with its own character, history, and unique preparation methods. Despite their similar ingredients, even an untrained gourmet can spot the differences between them.
Mulled wine, originally from Germany, has long won over the hearts of people in Austria and France. Its name literally means ‘smoldering wine,’ reflecting the method of preparation: the drink is slowly heated without bringing it to a boil to preserve its rich flavor. The base is dry red wine, which makes mulled wine less sweet compared to other winter drinks. Some water is added to the pot with wine, followed by spices, fruits, and nuts. Spices get special attention: cardamom, cloves, nutmeg, and pepper release their aroma after a light toast in a pan. The classic recipe is complemented by cinnamon, vanilla, sugar, and lemon zest, with oranges and apples most often used among the fruits. A splash of strong alcohol, such as brandy, gin, or orange liqueur, is sometimes added at the very end. Cabernet Sauvignon, Merlot, Zinfandel, or Shiraz varieties make the best base wines.
Scandinavian glögg
Glögg, or glogg, is a traditional winter holiday drink in Sweden and Denmark. Unlike mulled wine, it is noticeably sweeter and stronger. The secret is in the greater amount of sugar and the addition of strong spirits: port, rum, vodka, or aquavit. Sometimes glögg is made with white rum, completely omitting wine. The classic ingredients include raisins, almonds, cinnamon, cardamom, cloves, vanilla, ginger, and orange zest. In Scandinavian countries, the drink is served with a spoon, so after finishing the glögg, you can enjoy the alcohol-soaked fruits and nuts left at the bottom of your mug.
Glögg stands out not only for its flavor, but also for its festive serving style. In Sweden and Denmark, it’s often offered at Christmas markets, where the aroma of spices mingles with pine and fresh baked goods. This drink has become a symbol of comfort and family gatherings during the coldest months.
Punch: British Roots
Punch is a hot alcoholic cocktail traditionally served in a large, deep bowl. Its flavor is reminiscent of fruit compote with added spirits. The modern recipe includes five main components: rum, water, sugar, lemon juice, and tea. Hot fruit juices, berries, nuts, chunks of fruit, and citrus zest can also be added if desired. Punch can be easily adapted to a non-alcoholic version using just juices and tea, which sets it apart from mulled wine and glögg.
The history of punch traces back to India, where the drink was called paanstch — meaning “five” for the number of ingredients. In English, the word transformed into punch. In the 17th century, punch became essential for British sailors: thanks to its high vitamin C content, it helped fight scurvy and seasickness during long voyages. The drink later found its way into English taverns, where it was appreciated by writers and aristocrats. In the United States, the recipe changed: beer was added to rum, giving punch a new flavor.
Preparation nuances
Each of these drinks requires a special approach to preparation. It’s important not to overheat mulled wine to prevent the alcohol from evaporating and to preserve the delicate notes of spices. Glögg is made with plenty of sugar and strong spirits, and is served with a spoon for the fruits and nuts. Punch stands out for its versatility: it can be made alcoholic or non-alcoholic, and the ingredient list is easy to customize to taste.
Every region has its own secrets and traditions connected with these drinks. For example, in Germany, mulled wine is often served at Christmas markets, while in Sweden glögg is paired with traditional sweets. In England, punch has become a key part of winter parties and family celebrations.
