Recipe: vinter glogg


Serves 10 - 12

2 cups House Spirits Krogstad Aquavit

1 750ml bottle light bodied red wine (like Pinot Noir)

1 750 bottle Hammer + Tongs L'Afrique Vermouth

1 cup Pedro Ximenez Sherry

2 cups water

1 orange (thinly sliced into circles)

1 lemon (zest only)

4 cardamon pods (lightly toasted + crushed)

1 cinnamon stick (lightly toasted + crushed)

6 cloves (lightly toasted)

1 tablespoon ginger (peeled & thinly sliced)

1 tablespoon rose hips

1 rosemary sprig

6 thyme sprigs

1 cup cane sugar (more or less to accommodate personal taste)


The day before your party, heat all ingredients except Aquavit and cane sugar in a non-reactive pot until boiling. Reduce heat and let simmer for 10 minutes. Remove the mixture for heat, let cool, cover and refrigerate for at least 12 hours. This will allow all flavors time to infuse and concentrate.

Next, when it is time to reheat and serve, pour the mixture through a fine mesh strainer and cheese cloth to remove solids. Place mixture back into non-reactive pot with Aquavit and sugar, and bring to a boil. Reduce heat and stir mixture until sugar is completely dissolved. Keep Glogg warm on your stove top and ladle out into heat-resistant glass mugs for your guests.

Recipe courtesy of Bull in China