It’s been said that Glögg is what helps the Swedish and other Scandinavian citizens get through their long, cold, dark winters. Well that, and chocolate too of course. Glögg has been around for centuries, but it didn’t really pick up popularity until King Gustav I Vasa of Sweden made it his winter drink of choice back in the late 1500’s. 300 years later, just about everyone was drinking Glögg; and today it’s a winter staple.
As old as it is, there are just as many recipes for this mulled wine too. At its base, Glögg is red wine and liqueur combined with aromatic spices and citrus. Instead of using the traditional honey or sugar (which is just too sticky sweet for me) I’ve added the velvety smoothness of St. Germain. This gives a subtle sweetness and a layer of elderflower floral notes. The best cocktails come with a built in snack I think, and Glögg is no exception. The addition of raisins and almonds not only add flavor and texture, but a yummy counterpart too. So when the winter chill gets you down this season, pour yourself some piping hot Glögg and all will be warm and fuzzy again. I promise.
Ingredients:
- 1 bottle red wine
- 1 cup port
- 1/2 cup St. Germain
- 2 cinnamon sticks
- 1/2 teaspoon whole cloves
- 1 teaspoon cardamon pods
- 3 star anise
- fresh ginger root, about 3 inches long
- 1 tangerine
- 1/2 lemon
- 1/2 cup golden raisins
- 1/2 cup slivered and blanched almonds
This is an easy recipe to make ahead of time, and the longer it sits the better it tastes! Start by thinly slicing the citrus and halve the ginger, then combine all the ingredients in one pot. Warm the concoction over medium heat. Just before simmering, reduce heat to low and cover for at least one hour. Be careful to never let it boil! When you’re ready to serve, remove the cloves, cardamon pods and star anise, then ladle into mugs. Garnish with additional cinnamon sticks or just include one of the citrus slices.
Chin Chin!
–Eva
Ps – more cocktail recipes!
