Recipe courtesy of Hakan Swahn

Glogg

Name: Glogg
Ingredients: 5 cinnamon sticks; broken into pieces; 20 whole cloves; 1 piece ginger; 1 teaspoon cardamom seeds, crushed; 1 orange, peel removed and reserved; 3 drops vanilla extract; 1/2 cup cognac; 1 bottle red wine; 1 cup sugar; Raisins, for garnish; Blanched whole almonds, for garnish; 3 cinnamon sticks; 10 whole cloves; 1 piece fresh ginger; 1 orange, peel removed and reserved; 1 teaspoon cardamom seeds, crushed; 3/4 cup vodka; 1 bottle red wine; 3/4 cup sugar; Raisins, for garnish; Blanched whole almonds, for garnish

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Ingredients

FAMILY RECIPE FROM 1840:

5 cinnamon sticks; broken into pieces

20 whole cloves

1 piece ginger

1 teaspoon cardamom seeds, crushed

1 orange, peel removed and reserved

3 drops vanilla extract

1/2 cup cognac

1 bottle red wine

1 cup sugar

Raisins, for garnish

Blanched whole almonds, for garnish

MODERN RECIPE:

3 cinnamon sticks

10 whole cloves

1 piece fresh ginger

1 orange, peel removed and reserved

1 teaspoon cardamom seeds, crushed

3/4 cup vodka

1 bottle red wine

3/4 cup sugar

Raisins, for garnish

Blanched whole almonds, for garnish

Directions

Family recipe and Modern recipe: Place all spices, vodka or cognac, depending on recipe, in a glass jar overnight. Strain the liquid through a fine sieve into a saucepot. Add the wine and sugar. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs and garnish with raisins and almonds.

Recipe courtesy of Hakan Swahn, Aquavit, NYC