HAPPY HOUR HOLIDAYS: JULGLÖGG, from SANTA’S NORTH POLE COOKBOOK
If you’re looking to add some European flair to your holiday bar spread, julglögg is the way to go. No Scandinavian holiday gathering is complete without lots of julglögg , a potent brew comprised of alcohol, fruit and spices. It comes in several varieties, but here’s our favorite, from SANTA’S NORTH POLE COOKBOOK by Jeff Guinn:
- 1 bottle of dry red wine (cabernet or merlot, 1.5 liter)
- 1/4 bottle of port
- 3-4 cinnamon sticks
- 12/ tbsp. of cardamom seeds
- 2 dozen whole cloves
- 1/2 cup of raisins
- peel of 1 orange
- 1 cup of blanched almonds
- 2 cups of sugar
- 1 bottle of brandy (12 oz)
1. Combine red wine and port in a large stainless steel pot. Add cinnamon, cardamom seeds, cloves, raisins, orange peel, and almonds. Warm over low heat, but don’t boil; you don’t want to burn off the alcohol!
2. In a separate pan, mix the sugar and half the bottle of brandy. Warm over low heat until the sugar has melted and you’re lef tiwht a lovely golden syrup. Add the syrup to the spiced wine mixture, cover, and allow to mull for one hour.
3. Before serving, strain the wine to remove all solids. Then add the remainder of the brandy and heat through. Serve warm, and warn your guests that this is a holiday drink with considerable wallop!