Mulled Wine, Punch and Festive Mocktails to Make at Home

Good festive drinks recipes do two jobs at a party. They make the room feel like Christmas, and they free the host from mixing drinks one glass at a time. Batch drinks in a pot, jug or punch bowl let guests help themselves while you get on with the food.

This guide gives you three batch recipes, each with an alcohol-free version so drinkers and non-drinkers get something equally special. Quantities are for roughly 8 to 10 small glasses and are easy to double. Because Singapore is warm in December, there are hot and chilled options, and tips on keeping drinks cold without watering them down.

Planning Your Festive Drinks Table

Before you start, think about your guests and your space.

• Count the drinkers and non-drinkers. In many Singapore gatherings, a good share of guests do not drink alcohol, for religious, health or personal reasons, or because they are driving. Make the alcohol-free options at least as generous as the alcoholic ones.
• Plan roughly two to three drinks per guest over a three-hour party, plus plenty of water.
• Keep alcoholic and alcohol-free batches clearly separate, in different containers, with labels. Red punch looks the same either way.
• Get ice in early. Buy bagged ice or freeze trays the day before. A cooler box makes a handy ice store.
• Prepare syrups and fruit ahead. Spiced syrup keeps in the fridge for several days, and sliced fruit can be prepped in the morning.

Here is a quick comparison to help you choose what to make.

Drink	Served	Prep Time	Best For
Mulled wine	Warm	About 30 minutes	Air-conditioned evening parties
Spiced apple “mulled” juice	Warm or chilled	About 20 minutes	Families and non-drinkers
Sparkling cranberry punch	Chilled	About 10 minutes	Daytime and outdoor gatherings
Calamansi and ginger fizz	Chilled	About 15 minutes	Mixed groups who like local flavours

Mulled Wine and Its Alcohol-Free Twin

Mulled wine is red wine gently warmed with citrus, spices and sugar. The key is to keep it below a simmer, since boiling makes it bitter and drives off the alcohol unevenly.

Classic Mulled Wine (makes about 8 small glasses)

• 1 bottle (750 ml) fruity, inexpensive red wine
• 1 orange, sliced, plus a few strips of peel
• 2 cinnamon sticks
• 4 to 6 cloves
• 2 star anise
• 3 to 4 tbsp brown sugar or honey, to taste
• A few slices of fresh ginger (optional)

1. Put everything except the wine into a pot with about 100 ml of water. Simmer for 5 minutes to release the spice flavours.
2. Lower the heat, pour in the wine, and warm gently for 15 to 20 minutes without letting it boil.
3. Taste and adjust the sweetness. Strain out the cloves if you like.
4. Keep it warm on the lowest heat, or in a slow cooker on its “keep warm” setting, and ladle into heatproof glasses or cups.

Alcohol-Free Mulled Juice

Replace the wine with a mix of red grape juice and apple juice, about half and half, and reduce the sugar, since juice is already sweet. Add a squeeze of lemon at the end to balance it. This version can also be cooled and served over ice, which works well on a hot afternoon.

Sparkling Christmas Punch

A punch bowl is the easiest centrepiece for a daytime party. Mix the base in advance and add the fizz just before guests arrive so it stays lively.

Sparkling Cranberry Punch (makes about 10 glasses)

• 1 litre cranberry juice, chilled
• 500 ml orange or pineapple juice, chilled
• 1 litre sparkling water, lemonade or ginger ale, chilled
• Juice of 2 limes
• Fresh cranberries, pomegranate seeds, orange slices and mint to garnish

1. Stir the juices and lime juice together in a large bowl or jug.
2. Just before serving, add the sparkling element and the garnish.
3. Add a large block of ice rather than lots of small cubes so it melts more slowly.

For an alcoholic version, make a separate, smaller jug and add sparkling wine instead of some of the sparkling water. Keep it clearly labelled and away from the children’s table.

Keeping Punch Cold in Singapore’s Heat

• Make an ice ring. Freeze juice and fruit in a cake tin or ring mould overnight. It looks festive and does not dilute the punch.
• Chill everything first. Starting with cold juice means less ice is needed.
• Refill from the fridge. Keep a second batch of the base chilled and top up as needed, rather than leaving a full bowl out for hours.

Festive Mocktails With a Local Twist

These mocktails use ingredients that are easy to find in Singapore supermarkets and wet markets.

Calamansi and Ginger Fizz (makes about 8 glasses)

• 150 ml calamansi juice (from about 20 to 25 calamansi), or lime juice
• 100 ml ginger syrup (see below)
• 1 litre soda water, chilled
• Mint leaves and calamansi halves to garnish

To make the ginger syrup, simmer 100 g sugar, 100 ml water and a thumb of sliced ginger for about 10 minutes, then cool and strain. Mix the syrup and calamansi juice in a jug, then top up with soda water and ice just before serving.

Christmas Spice Iced Tea

Brew a strong pot of black tea with a cinnamon stick, two cloves and a strip of orange peel. Sweeten lightly while hot, cool it in the fridge, then serve over ice with orange slices. It is a refreshing option for guests who find punch too sweet.

Rosemary and Pomegranate Spritz

Muddle a few pomegranate seeds and a small sprig of rosemary in each glass, add a splash of pomegranate or cranberry juice, then top up with tonic or soda water. The rosemary sprig looks like a tiny Christmas tree.

For more ideas beyond the festive season, see our wider guide to non-alcoholic drinks and mocktails.

Serving Safely and Responsibly

A few final points make the drinks table safer and more welcoming:

• Label every container, stating clearly which drinks contain alcohol.
• Keep alcohol out of reach of children and serve it only to adults.
• Offer water throughout the evening, and plenty of food alongside any alcohol.
• Help guests get home safely. Encourage anyone who has been drinking not to drive, and suggest public transport or a ride-hailing service.
• Be careful with hot drinks. Keep the mulled wine pot away from table edges and children, and use heatproof cups.

With a couple of batch drinks ready before the doorbell rings, you can spend more of the party with your guests. If you are hosting a bigger gathering, our guide to hosting a festive open house at home covers planning the rest of the day.

Frequently Asked Questions

Can I make mulled wine ahead of the party? Yes. Prepare the spiced syrup or the spiced base in advance, then add the wine and warm it gently shortly before guests arrive. Avoid boiling it. Keep it warm on the lowest heat or in a slow cooker, and reheat only what you will serve.

Does simmering mulled wine remove the alcohol? Not completely, and the amount that remains is uneven, so it should never be served as alcohol-free. Keep mulled wine on a separate table, label it and make a proper alcohol-free mulled juice for guests who do not drink, children and drivers.

Are these festive drinks suitable for children and pregnant guests? The alcohol-free versions are meant for them, but make them separately and label each container clearly. Pregnant guests who are unsure about ingredients such as herbal infusions or strong ginger should check with their doctor. Do not leave alcoholic punch within children’s reach.

How should I store leftover festive drinks? Refrigerate leftover punch or mulled juice promptly in covered containers, and do not keep drinks that have stood out for hours in the heat. Fizzy mixers go flat, so it is better to keep the base separate and add soda only when serving. Throw away anything that smells or tastes off.