Cocktail of the Month: Gluehwein

Norris Comer Cocktails Cooking Aboard

GluehweinThe holiday season was made for Gluehwein! Gluehwein, a spiced wine served hot, is a Christmas special straight from Germany and Austria that is synonymous with stockings over the fire, rosy cheeks from skiing in the Alps, and Saint Nicholas giving coal to naughty children (the Germans tend to be a little stricter about that kind of thing). The drink is a cinch to make but does require a stovetop and some prep. Make sure the boat is nice and secure on the hook before partaking, the warm alcohol goes to one’s head extra quick.


  • 1 bottle of Cabernet Sauvignon (750 mL, don’t go over $15)
  • 10 whole cloves
  • 1 orange
  • 1 cinnamon stick
  • ¾ cup white sugar
  • ¾ cup water


Combine the water, sugar, and cinnamon stick into a saucepan. Bring it to a boil, reduce the heat, and let it simmer. Meanwhile, cut the orange in half and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel and put the peel into the water. Simmer for about 30 minutes until the concoction is thick and syrupy.

Next, pour in the bottle of wine and reduce the temperature to a gentle steam. Remove the clove-laden orange peel halves and you’re set! Beware of exposing cold glassware to the hot drink, for it may crack.

We’re thirsty for more recipes, so send yours to for a chance to appear in the next issue.

Norris Comer

Written by

Norris Comer is an award-winning writer and the former Managing Editor of Northwest Yachting magazine. He was raised in Portland, Oregon and got his BS in Marine Science at Eckerd College in St. Petersburg, FL where he lived aboard a 1973 Catalina 27 before moving to Washington and an Albin Vega. He has worked as a commercial fisherman, wandered aimlessly around the world, studied oil spills, and was a contestant on the Norwegian reality TV show "Alt for Norge."

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