Episode 94 Glogg

Dec 13

Ep. 94: The best thing you’ll make for everyone this holiday season - Glogg

Welcome to Season 6 episode 94 of The Art of Drinking with Join Jules and Your Favorite Uncle

An ancient recipe that spawned many different variations of this warm, spiced wine beverage. Uncle Brad gives us a surefire recipe, a real banger! You will honestly love the smell, the taste, and the story. So stick around for the history of Gloog.

TIP: why we temper our glasses.

A special shout-out to our new friends at ZBiotics for sponsoring this season. Go to www.zbiotics/artofdrinking and use the code ARTOFDRINKING for 15% off your first order of ZBiotics Pre-Alcohol Probiotic. We promise you’ll like it and if you don’t, they’ll give you your money back!

Make sure you’re following us on the Insta

Art of Drinking Podcast | Your Favorite Uncle | Join Jules

Get this weeks recipes

A brief history on Glogg

Glögg, pronounced “gluhg,” is a warm, spiced mulled wine traditionally enjoyed in Nordic countries during the holiday season. Its origins trace back to the early Roman Empire, where spiced, heated wines, known as Conditum Paradoxum, were popular. These wines were flavored with honey, herbs, and spices to preserve them and enhance their taste.

The tradition spread across Europe, adapting to local tastes and customs. By the 16th century, mulled wine had become a holiday staple in Northern Europe. In Sweden, the drink gained its modern name, Glögg, from the Old Norse term glödgat vin, meaning "heated wine."

During the 19th century, Glögg evolved into the sweet, spiced beverage we know today, often enriched with additional spirits like aquavit, vodka, or brandy for warmth. It became particularly associated with Advent and Christmas, served at markets and festive gatherings.

Glögg recipes vary widely, but most include red wine or port, sugar, and an aromatic blend of spices like cinnamon, cardamom, cloves, and ginger. Traditional accompaniments include raisins and almonds, often added directly to the drink or served on the side. Some variations also feature white wine or cider for a lighter twist.

This weeks tip section will be dedicated to answering YOUR questions