Glogg

Dec 13

Brad’s Glogg

Glass: Mug, paper cup,

Garnish: Spoon

Directions & Ingredients

Make your spice bag: grab a cheese cloth, add the following, and then tie it off with string so the contents won’t come out.

20 (cracked) cardamom pods

10 cloves

Ginger (about 5 inch piece) peeled and sliced into ½ inch pieces

1 – 2 orange peels

2 cracked cinnamon sticks

In large saucepan, stockpot, or stewpot add:

2 bottles (750ml) of inexpensive Merlot

0.5 cup golden raisins

0.5 cup of blanched slivered almonds

1 cup honey (Acacia honey works best)

Your spice bag

Heat on stove over low heat for at least 2.5 hours but not more than 6. NEVER LET THIS BOIL.

Add 0.5 cups of Aquavit 30 minutes before serving (Linie Aquavit works really well with this recipe)

Serve in mug with spoon so guests can eat the almonds and raisins as they enjoy their Glogg

Add garnish <any special instruction add here

Jules’ Crimson & Clove

Glass: Nick and Nora

Garnish: Nutmeg

Directions & Ingredients

1.5 oz dry red wine, such as Pinot Noir, or Grenache
1.5 oz Cognac
1/2 oz sweet vermouth
1/2 oz vanilla syrup
1/2 oz allspice dram
1/2 oz fresh lemon juice
Fresh nutmeg on top

Add all ingredients into a shaker and shake with ice!
Double strain into a nick and nora glass
Garnish with nutmeg on top!

Listen to the full episode!