Glogg is powerful stuff. A Scandinavian drink that warms the soul on cold winter nights, it’s perfect this holiday season!
This recipe is adapted from the Swedish side of my family’s cookbook. Glögg, pronounced like glug, is one of those drinks that may sneak up on you – I affectionately call it the Long Island Iced Tea of mulled wine (yeah… it’s gotta a lot of booze in it). There are a number of variations, but this particular recipe is made with red wine, rum, bourbon, brandy, warm spices and some fruit. The warm liquid raises the temperature of the mouth and stomach, and pushes blood to the surface of the skin temporarily giving you a warm feeling. You don’t have to purchase expensive wines and spirits for this drink – just a nice table wine you enjoy. The robust spices will overpower any subtle notes that more costly drinks contain. Something inexpensive, but not cheap is the way to go.
When the pot of glogg is warming on the stove, make sure the contents do not boil – boiling will quickly dissipate the alcohol. Speaking of alcohol content, this stuff is high-octane, but it doesn’t taste like it – so be careful! I don’t call it the Swedish Long Island Iced Tea for nothing!
- 1 750ml bottle dry red wine
- 1 cup white rum
- 1 cup bourbon
- 1/2 cup brandy
- 3/4 cup sugar
- 3/4 cup dark raisins
- 1/4 cup raw almonds, blanched (almonds with no skins)*
- 1 entire orange peel
- 1 cinnamon stick
- 1/4 teaspoon whole cloves
- 5 cardamon pods
- In a large saucepan over medium-low heat, combine all of the ingredients. (Do not use an aluminum or copper pot since the metal can impart a metallic taste while the alcohol is warming).
- Allow to warm until small bubbles form along the edges. (Make sure the mixture does not boil. Boiling will decrease the alcohol content).
- Carefully strain the solids from the liquid (I like to fish-out the raisins and almonds and nibble on them later).
- Serve warm and enjoy!