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.