Glögg

If you are wondering what Glögg is, then I found a great recipe on line. I liked to it through the title. I'll print it below. The only thing we do differently is use vodka instead of brandy.

If you are wondering how I got the "ö" up there...holding the alt key while punching in 148 works.

Heroes Glug Glögg (Swedish hot mulled wine)

By Craig Goldwyn

Samuel Johnson wrote "Claret is the drink for boys, port for men, but he who aspires to be a hero must drink brandy." By that definition Swedish Julglögg, will make us superhuman.

Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and all three of the above: Claret (red wine), port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out.

There are as many recipes for this old traditional winter beverage as there are for chili. Instead of brandy, the original Swedish recipe calls for aquavit, a distilled spirit frequently flavored with caraway seeds. I know of an Irishman who uses Irish whisky and I've tasted it made with bourbon and vodka. But I prefer the taste of glögg made with brandy.

The spices and flavorings change just as frequently, with most recipes calling for cardamom, cloves, cinnamon, orange peel, raisins, almonds, and sugar. Some people use dried cherries. Some swear by dried orange peel, others use fresh. Sugar content can be varied according to taste, and I have tasted it made with honey and maple syrup. Some brew it and drink it on the spot, and others age it. I usually do both. My wife and I like to make some for Thanksgiving, and age some for Christmas.

One thing is certain: the aroma in the kitchen of mulling glögg is heavenly, and when it is served steaming hot in a mug after a hard day of skiing or shoveling the sidewalk, the body offers thanks. Glögg also makes a good marinade for beef or venison. Here is my tried and true recipe.

Swedish Glögg
Makes about 1 gallon
1.5 litre bottle of inexpensive dry red wine
1.5 litre bottle of inexpensive American port
1 bottle of inexpensive brandy or aquavit
10 inches of stick cinnamon
1 Tablespoon cardamom seeds
2 dozen whole cloves
Peel of one orange
1/2 cup raisins
1 cup blanched almonds
2 cups sugar
Garnish with the peel of another orange

Notes
There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.

Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like Penzeys.com.

Assembly
Pour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.

Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity.

Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.

To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.

You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance. Drink while seated and give your car keys to a friend.