Glühwein is a type of mulled wine enjoyed in Germany, Austria, and Switzerland. It is a staple at Christmas markets and is often enjoyed as an après-ski drink. This German version is a classic, combining red wine, citrus zest, and spices such as anise, cinnamon, and cloves. It is usually sweetened to taste. The ingredients are mixed and heated and should never be boiled. Variations sometimes use white instead of red wine, and some versions come with a liquor shot (mit Schuss). First bottled versions of German mulled wine appeared in Augsburg in the 1950s, and often these pre-sweetened and pre-spiced versions are reheated and served at Glühwein stands. One of the most interesting variations of the drink is called Feuerzangenbowle. It is made with a rum-soaked sugarloaf that is suspended over mulled wine and set on fire. The sugar then melts and slowly drips into the wine.
Gin Basil Smash is a contemporary classic created in 2008 by Jörg Meyer at Le Lion in Hamburg. The cocktail combines gin, basil, lemon juice, and simple syrup. To make the cocktail, basil is first muddled with lemon juice and simple syrup in a shaker. Next, gin and ice are added to the shaker, and the combination is shaken until chilled. The cocktail is then strained into an old-fashioned glass filled with fresh ice and garnished with a basil sprig. Gin Basil Smash was inspired by Dale DeGroff's Whiskey Smash, the whiskey-based cocktail from The Bartenders Guide. Meyer originally named his creation Gin Pesto, and as the drink became popular, it earned its now more popular name.
Feuerzangenbowle is a traditional Christmas beverage in which rum-soaked sugarloaf (zuckerhut) is suspended over a bowl of mulled wine (glühwein). The sugar is placed on a metal grate and is then lit on fire, slowly melting and dripping into mulled wine. The wine is usually made in a special clay or glass vessel similar to a fondue bowl and placed over a small burner. The sugarloaf has to be soaked in overproof rum (a type of rum that contains more than 50 percent alcohol by volume) so that it could be set on fire. As the sugar drips in the wine, it gives it a sweeter and somewhat caramelized flavor. Feuerzangenbowle is traditionally served at German Christmas markets. It became popular after the 1944 comedy Die Feuerzangenbowle.
Jägerbomb is a German mixed drink that was originally made by dropping a shot of Jägermeister into a glass of beer, but the drink has evolved, and today it is usually prepared by combining Red Bull energy drink and a shot of Jägermeister. When mixed with Red Bull, due to the effect of caffeine in the drink, there have been many reports of hospitalized people after excessive consumption of modern Jägerbombs. Nowadays, there are a few more variations on the drink, such as the Jäger-Train, the Jäger-Ring, Turbo Jägerbomb, and Atomic Jägerbomb.
Swimming Pool is a German cocktail that is similar to Piña Colada. The cocktail combines equal parts vodka and white rum, pineapple juice, heavy cream, coconut cream, and blue Curaçao. To prepare the cocktail, all the ingredients except blue Curaçao are shaken with ice, and the mix is then poured into a glass filled with fresh crushed ice. Some versions are also blended with ice. A splash of blue Curaçao is added last, and it should only partially color the drink. Lastly, it is garnished with a pineapple wedge. Swimming Pool was created by a German bartender Charles Schumann. He probably invented it at the American Bar in Munich, and it most likely originated in the 1970s. The name of the drink is a reference to its blue color attained from blue Curaçao.
Glühbier is a German version of mulled beer. This warming, wintertime drink is typically made with some type of dark and malty beer such as Bock or Doppelbock. The base is then heated (but never boiled) before other ingredients are added. The most common additions include cinnamon, cloves, star anise, nutmeg, sugar, and usually some type of fruit juice and often a shot of some strong spirit such as rum or brandy. Although not as popular as mulled wine, this warm drink is commonly found on Central European Christmas markets, though it is still mostly associated with Germany.
Jagertee is a warming combination of rum, black tea, citrus fruit, and winter spices such as cinnamon and cloves. Traditionally, the drink was made with the so-called inländer or domestic rum, which included various flavorings and colorings to imitate the flavor of genuine Caribbean rum. Apart from standard ingredients, the drink often includes fruit brandies, other spirits, and citrus zest. Jagertee is often made at home, but commercial varieties are also available, as well as the pre-made mixture of sugar and spices, which is then added to rum and tea. To prepare the drink, all ingredients are heated in a pot until the concoction simmers. It is then removed from heat and served warm. This wintertime cocktail is mostly associated with Austria and Germany, and it is a popular après-ski drink, used to warm up the people either on the slopes or at home. Because of its name—Jäger translates as hunter—many believe that the hunters were first to come up with the combination of tea, rum, and spices.
U-Boot is a German cocktail consisting of beer and a shot glass filled with vodka that is sunk into the pint glass. The shot of vodka dropped in beer resembles a submarine, hence the name of the cocktail. There are varieties of U-Boot which are popular in Poland, Netherlands (Duikboot), Macedonia (Podmornica), and Mexico (Submarino).
Goaß is a mixed beer drink originating from Bavaria, particularly popular among younger crowds in southern Germany and Austria. It combines dark beer (commonly a strong Bock or Dunkel), cola, and a shot of reddish fruit brandy, typically Kirschwasser. The name "Goaß," derived from the Bavarian dialect word for "goat," has no connection to the animal in its content but reflects the local habit of giving colorful names to distinctive beverages. The drink is often associated with alpine festivals, student gatherings, and après-ski culture in the Bavarian and Austrian regions. The preparation of Goaß is straightforward. A glass, usually a half-liter mug or stein, is filled partially with cola, then topped with dark beer, and finished with a shot of schnapps. The combination results in a sweet, malty, and mildly alcoholic drink with a noticeable kick from the added spirits. The cola softens the bitterness of the dark beer, while the brandy contributes a sharp, fruity note. The proportions can vary, but the drink typically maintains a balance that allows all three components to be present without overwhelming each other. Though its origins are difficult to trace precisely, the drink likely developed in the mid-to-late 20th century as a regional variation on beer cocktails, reflecting changing tastes and the desire for sweeter, more approachable alcoholic drinks in casual environments. It is not typically found in mainstream restaurants or among older generations of beer drinkers, who may prefer unaltered beer. Goaß is often served in rustic pubs, alpine huts, and at regional events, especially in Upper Bavaria and parts of Austria. While it does not have formal status in menus of classic beer culture, it is a well-established part of youth and festival drinking in certain areas.
Altbierbowle is a beer-based mixed drink that hails from Germany. The drink combines beer, fruit syrup, and fruit. Although it resembles a punch bowl, this German specialty is made with altbier—a traditional German beer style from Düsseldorf that falls somewhere between a lager and an ale. To make the drink, altbier is poured into a bowl. It is then mixed with fruit syrups and sliced fruit. Traditionally, it is made with strawberries and raspberries, but variations can include various fruits. Altbierbowle is usually associated with North Rhine-Westphalia, a region where altbier also originated. It can be served in bowls or as an individual drink, usually served in beer mugs.
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For the “Top 18 German Alcoholic Mixed Drinks” list until July 22, 2026, 466 ratings were recorded, of which 427 were recognized by the system as legitimate.
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