The Caribou is a French-Canadian mulled wine most often associated with Quebec City and the Quebec Winter Carnival, held every February. The exact recipe can vary, but it is typically made with red wine, a spirit such as whiskey or brandy, maple syrup, and baking spices. This variation combines red wine, rye whiskey, maple syrup, and orange juice. The traditional drink is most often served hot, but can also be served cold.
The wine-based cocktail is said to have originated in 17th-century Canada, when fur traders and loggers relied on it to endure long, cold days outdoors. Its name is often linked to a legend claiming the original drink was made with whiskey and caribou blood — a story that’s widely considered a myth.
Why the Caribou works
With roots in ancient Rome, warm, spiced wine has been a winter staple for centuries. The rich and comforting concoction of red wine, a bold spirit, citrus, and spice has been passed down for generations from various cultures across the globe.
A bold red wine and spicy rye whiskey pair especially well together because they share complementary characteristics: dried fruit, oak, and peppery spice. Maple syrup is a signature Canadian ingredient, helping to amp up the bright fruit in the wine while balancing the whiskey’s warmth. Orange juice gives this Caribou a touch of citrus sweetness and acidity, adds depth of flavor, and counteracts the wine’s tannins.
Seasonal garnishes are optional, but an orange wedge, rosemary sprig, and cranberries lend a wintery flair and warm, aromatic notes.
