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Aquavit’s Glögg

Aquavit uses sugar cones, also called piloncillo, which can be found in Mexican markets. But this flame-free version calls for simple table sugar and is easy to make at home.
Photography By Scott Gordon Bleicher | November 01, 2013

Ingredients

  • 2 cups dry red wine
  • ½ cup golden raisins, plus extra for serving
  • 1 orange, zest and juice
  • 12 cardamom pods
  • 5 dried figs, sliced
  • 12 cloves
  • 4 cinnamon sticks
  • 3 star anise
  • ½ cup vodka
  • ¼ cup bourbon
  • ½ cup sugar
  • blanched almonds, for serving

Instructions

Combine the wine, fruit, and spices in a pot; bring to a simmer, stirring occasionally. When mixture reaches a simmer, remove from heat and add sugar, stirring until fully dissolved. Allow to steep.

Combine vodka and bourbon in a small pot and heat until warm, then add to the red wine mixture. Strain.

To serve, place a small handful of raisins in each glass, pour glögg over the raisins and serve with blanched almonds and pepparkakor (ginger snaps) on the side.

Can’t get enough mulled wine? Check out Acquavit’s recipe in video form and two more recipes by Jack McGarry and Kurt Gutenbrunner.


This recipe originally appeared on EdibleManhattan.com: Aquavit’s Glögg

Ingredients

  • 2 cups dry red wine
  • ½ cup golden raisins, plus extra for serving
  • 1 orange, zest and juice
  • 12 cardamom pods
  • 5 dried figs, sliced
  • 12 cloves
  • 4 cinnamon sticks
  • 3 star anise
  • ½ cup vodka
  • ¼ cup bourbon
  • ½ cup sugar
  • blanched almonds, for serving
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