Cozy up to a warm caribou

Warm caribou cocktails in red camp cups Jim Norton

Just about every country that has lived through the polar vortex problem also has a mulled wine solution—be it vin chaud from France, Chile’s vino navegado, or Scandinavian glögg. Here, we have caribou, Canada’s whisky-spiked, maple-sweetened mulled wine. It gets a lot of airplay at various winter carnivals but, unfortunately, almost nowhere else. Which is too bad, because this under-the-radar national treasure is easy (three parts wine to one part whisky), forgiving (swap in juniper for allspice or add a dash of vanilla for kicks), and makes the whole cottage smell warm and spicy. With all these great qualities, caribou should really be a household name. Especially once the weather goes south.


1 bottle decent red wine (750 ml)

1 cup Canadian whisky (250 ml)

1/2 cup maple syrup (125 ml)

1/2 cup chopped fresh ginger (125 ml)

3 allspice berries

1 cinnamon stick

Grated nutmeg to taste

Heat ingredients slowly over low heat for 30 minutes. Ladle caribou into mugs, leaving solids behind. Garnish with additional nutmeg and an orange slice. Makes 4 1/2 cups.

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