Glögg

Glögg.

glug?

No. Glögg. G l ö g g.

G l u h g? Sounds like glug. Why are you harassing me with this troll-like talk?

I'm not a troll. I'm saying "Glögg". You know, Glögg. Mulled wine. Swedish mulled wine. For the Holidays. We should have it again. With the raisins and almonds. And the vodka. And wine.

You sound very Shrekish to me when you say glug.

It's not glug. It's Glögg. And it's good. And I'm not Shrekish. At least not now.

Glögg

(House & Garden Drink Guide | November 1973)

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.

Yield: Makes about 10 servings

Ingredients:

1 bottle tawny port
1 bottle Madeira
1 bottle medium dry sherry
1/2 bottle dry red wine
15 cloves
15 cardamom seeds
1 stick cinnamon
1/2 pound lump sugar
1/2 cup brandy
1 cup raisins
1 cup blanched almonds

Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve in 8-ounce mugs, garnished with the almonds and raisins.

(we prefer the Bordeaux version with vodka. And we skip the flaming sugar-we just use simple syrup - why bother any fire with the shaking hands and all?)