Hot Burgundy Punch

Name: Hot Burgundy Punch with Spiced Wine
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1/4 C Demerara or packed light brown sugar; 1 C Apple juice; 1/2 Zest of lemon, removed with vegetable peeler; 1 Cinnamon stick; 6 Whole allspice berries; 5 Whole cloves; 1 (750-ml) btl Domestic pinot noir or burgundy

Hot Burgundy Punch is a warming spiced wine drink combining domestic pinot noir with apple juice, brown sugar, and whole spices like cinnamon, allspice, and cloves. It's an elegant batch cocktail ideal for cool-weather entertaining.

🏷️Equipment: punch cup

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide

Ingredients

1/4 C Demerara or packed light brown sugar
1 C Apple juice

1/2 Zest of lemon, removed with vegetable peeler

1 Cinnamon stick

6 Whole allspice berries

5 Whole cloves

1 (750-ml) btl Domestic pinot noir or burgundy

7 Ingredients

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Instructions

1
Bring sugar and 1 1/2 cups water to a boil in large nonreactive saucepan over medium heat, stirring to dissolve sugar.
2
Add apple juice, lemon zest, cinnamon, allspice, and cloves, and bring to simmer.
3
Cook over medium heat for 15 minutes.
4
Strain into another saucepan and add wine.
5
Simmer over low heat but do not boil.
6
in punch cups and top each serving with nutmeg.

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Tips & Notes

Pro tips

Simmer spices and apple juice for 15-20 minutes before adding wine to fully develop their flavor without cooking off the alcohol.
Use a vegetable peeler for lemon zest to avoid the bitter white pith; add zest early in simmering for maximum infusion.
Serve in mugs or heat-safe glasses to keep the punch warm throughout serving.
Don't boil the wine vigorously once added; a gentle heat maintains the alcohol content and prevents a harsh cooked taste.

Substitutions

Apple juice → Apple cider (adds deeper spice notes)
Demerara or packed light brown sugar → Honey or maple syrup (reduces granulation, adds molasses depth)
Pinot noir → Cabernet sauvignon or merlot (maintains body; avoid overly tannic wines)

Storage & make-ahead

Reheat gently on the stovetop over low heat without boiling; best served fresh but keeps in the refrigerator for up to 3 days.

Common Questions

Can I make this punch ahead of time?

Yes. Combine all ingredients except wine in a pot, simmer 15-20 minutes to infuse spices, then add wine just before serving to preserve alcohol content and prevent bitterness from prolonged heating.

What's the difference between burgundy and pinot noir?

Burgundy is a French wine region; domestic pinot noir is a grape varietal. For this recipe, a U.S. pinot noir or any dry red wine with similar tannins works well.

Can I scale this recipe for a smaller crowd?

Yes. Halve all ingredients for 4-5 servings, or double for 16-20. Keep the ratio of spices proportional to maintain balanced flavor.

Should I remove the spices before serving?

Strain out the cinnamon stick, allspice berries, cloves, and lemon zest before serving, or leave them in the pot and ladle carefully to avoid pieces in glasses.