Drink Magazine

Give Thanks with Gløgg!

By I Prefer The Term Boozehound @iptboozehound

Last week we posted the extremely delicious and seasonal Bourbon Apple Cobbler, suggesting that it’s a great cocktail to serve alongside turkey and stuffing. And it is! But in our house apartment we’re going to be trying something a little different this year. Being the renowned boozological experts that we are, we thought we’d tackle something a bit more unique, a bit more challenging, a bit more flammable.

As if the large type above hadn’t already given it away, we will be making Gløgg, a warm spiced punch which traces its origin back to Nordic winter and autumn festivities. Like many traditional tipples, recipes vary. This is also true of punches in general, so it’s not surprising to find a vast array of Gløggular instructions on the web and in books. We’ve opted for the recipe found in our handy booze bible The Bar Guide, primarily because I get to light it on fire.

As an added bonus, we’ll be posting photos on our Facebook page. So go ‘Like’ us on Facebook, and if you’re lucky you may get to see me with half my beard singed off.

1   750-mL bottle of brandy

4   oz simple syrup

8   whole  cloves

1/2 cup raisins

1/2 cup blanched slivered almonds

1   cup ruby port

Place all the ingredients but the port into a large saucepan made of stainless steel or other nonreactive material. Cook over medium-low heat until warm. Ignite the liquid with a match and allow it to flame for about 15 seconds. Add the port and stir constantly with a long-handled wooden spoon until the flames subside. Ladle into serving glasses, making sure to include some raisins and almonds.

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