It’s 5-O’Clock Somewhere: Glögg

December 20, 2013

As your holiday preparations come to a close this weekend, we’re whipping up our most festive Friday cocktail yet: Glögg. This universally cherished mulled wine has about as many variations (and spellings) as it does fans, but for our recipe, we went with a traditional Scandinavian Glögg. Adapted from the Swedish word for Å“glowing, Glögg has a history that dates back to 16th Century Swedenwhere King Gustav I Vasa even had an official Glögg-maker on his royal court. Nowadays, a mug full of this spiced concoction warms hands and hearts aplenty with notes of orange, almond and a bold brandy finish.



1 bottle red wine
1 bottle port
1 cup brandy
2 cinnamon sticks
8 cardamom pods
3 star anise
10 whole cloves
1 small orange cut into thin slices
½ cup of raisins
½ cup blanched almonds
1 small piece of ginger cut in half
¾ cup turbinado sugar


Combine the wine, brandy, cinnamon, anise, cardamom pods, cloves, orange slices, raisins, almonds and ginger. Warm over low heat; be sure not to boil. Stir in the sugar until dissolved. Cover and let mull over very low heat for one hour. Strain the spices from the mixture and serve warm.

Leave a Comment

Your email address will not be published. Required fields are marked *