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Gather the ingredients. Combine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175 F (77 C) and let simmer for 2 minutes. Remove from the heat and let stand and steep for 1 hour.

Liqueurs Speciality Drinks

Glögg Ingredients. 750 mL (one standard bottle) Red Wine - Cabernet Sauvigon, Merlot, Syrah, Blends work great! 750 mL (one standard bottle) Port Wine (Port style wine is suitable alternative) 750 mL Brandy. 1-2 Cinnamon sticks.

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The drink is served with a spoon to make eating these alcohol-infused snacks easier. You might be tempted to pronounce glögg like you would clog ― the association makes sense considering the fact that it's Swedish. But glögg is actually pronounced like glug, producing an auditory sound similar to the experience of taking one of these.

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Add bourbon and rum, making sure the alcohol is warm but not simmering. Secure the spices and orange peel strip in a cheesecloth square tied with twine. Carefully light the alcohol with a long-handled match and let burn for one minute. Place the lid on the pot to extinguish the flames. Let cool for 10 minutes.

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There's apparently a record of King Gustav I of Sweden (1496 - 1560) calling glogg "their favorite drink.". More likely than not, glogg came to Sweden from Germany, where another type of mulled wine drink, Gluhwein, had become a Christmas market staple at least a century and a half before (around the 1420s). From Sweden, it spread to the.

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California Glogg Liqueur - This is Geijer's amaroish liqueur-like recreation of Swedish Christmas glogg, and if you haven't had that iconic winter warmer, you probably won't realize how exactly this liqueur duplicates the experience. Made with the classic 7 flavoring ingredients of glogg — cardamom, cinnamon, cloves, almonds, raisins.

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Add the red wine, ruby port, vodka, brown sugar, dried figs, raisins, orange peels and juice, cardamom pods, whole cloves, long peppers, cinnamon sticks and star anise pods into a large saucepan over medium heat. Heat to a simmer, then remove from the heat and let stand for 2 hours. Strain, discard the solids, and reheat to serving temperature.

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Instructions. Heat the sugar and water in a saucepan first until the sugar is dissolved. Add wine, port, brandy, orange zest, raisins, ginger, cloves, cardamom pods and cinnamon to the saucepan and heat on a low temperature for 30 minutes. Set aside to steep for a further 30 minutes. Strain and remove the fruits and spices.

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Step 2. Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles.

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From their website: 1889, the world's first glögg liqueur, is based on a generations-old Swedish family recipe. The spicy-sweet notes of cardamom, cloves and cinnamon rounded out with a hint of almond and bitter orange makes 1889 an exciting drink component. 1889 can be used as a high quality falernum or as a fresh substitute for vermouth in classic cocktails.

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Germans have their glühwein, Brits drink mulled wine, and the French keep warm with vin chaud, but the Swedes are probably the most enthusiastic drinkers of what we call glögg. The warm, spiced.

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Made from only seven natural ingredients, glögg liqueur captures the spicy notes from cardamom, cinnamon and cloves and obtains balance from raisins and almonds. The citrus notes come from dried Seville orange peels and the balanced sweetness from pure cane sugar. Go old school Viking and serve it heated, or mix it in a chilled cocktail.

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This glogg recipe includes liqueur, raisins, and nuts. It will take about 10 minutes to prep. Ingredients: Raisin Almond Mixture ½ cup raisins ½ cup slivered almonds 2 tbsp. maple syrup} 1 tbsp. butter. The Glogg 1 bottle of Leon Millot by Snow Farm Vineyard 1/4 cup brandy (or your favorite liqueur) 1 orange, peeled and sliced into rounds 8.

Cynar Liqueur

Instructions. Pour the Aquavit into a jar and add two cinnamon sticks, five cardamom pods, five cloves, and the orange peel. Let it sit for a day, or better for five days. If your Glögg party is on short notice, a few hours will do, too. 3 oz Aquavit or other high proof spirit.

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In a 3-quart saucier or saucepan, toast cardamom, cloves, and cinnamon over medium heat, shaking the pan occasionally, until fragrant, about 1 minute. Add the water, sugar, orange peel, and ginger. Bring to a simmer over medium heat, then stir until sugar is dissolved, about 30 seconds. Turn off heat. Strain syrup through a fine-mesh strainer.