Glogg is a traditional Scandinavian spiced mulled wine that simmers on the stove top to develop its deep complexity. It's the perfect winter warmer and makes for a festive (and easy to prepare!) drink to serve at holiday parties.
VINTER GLOGG by Bull in China
2 cups aquavit (we used House Spirits Krogstad Aquavit)
1 750ml bottle light bodied red wine (we used Oregon Pinot noir)
1 750ml bottle red vermouth (we used Hammer & Tongs L’Afrique)
1 cup Pedro Ximenez Sherry
2 cups water
1 orange (thinly sliced into circles)
1 lemon (zest only)
4 cardamom pods (lightly toasted & crushed)
1 cinnamon stick (lightly toasted & crushed)
6 cloves (lightly toasted)
1/2 cup sliced almonds (lightly toasted)
1 tablespoon ginger (peeled & sliced thin)
1 tablespoon rose hips
1 rosemary sprig
6 thyme sprigs
1 cup cane sugar (add more or less to accommodate your personal taste)
The day before your party, heat all ingredients except Aquavit and cane sugar in a non-reactive pot until boiling. Reduce heat and let simmer for 10-20 minutes. Remove the mixture from heat, let cool, cover and refrigerate for at least 12 hours. This will allow all flavors time to infuse and concentrate.
Next, when it’s time to reheat and serve, pour the mixture through a fine mesh strainer and cheese cloth to remove solids. Place mixture back into non-reactive pot with Aquavit and sugar, and bring to a boil. Reduce heat and stir mixture until sugar is completely dissolved. Keep Glogg warm on your stove top and ladle out in to heat-resistant glass mugs for your guests. Garnish each glass with a cinnamon stick or an orange wedge pierced with clove (see photo).