Glogg Recipe

Swedish Beverage

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Ingredients:

2 bottles wine (Port, Sherry, Claret, Burgundy or Madeira
Insert cheesecloth bag containing:
2 oz. dried orange peel
2 oz. cinnamon sticks
20 Cardamom seeds
25 whole cloves
(add later)
1 lb. blanched almonds
1 lb. seedless raisins
(much later)
1 lb. lump sugar
1 fifth Brandy

Directions:

Boil slowly for 15 minutes, stirring occasionally. Add the blanched almonds and seedless raisins and continue to boil for additional 15 minutes. Remove kettle from stove and place wire grill containing 1 lb. lump sugar over opening. Pour the brandy over sugar making sure to saturate all of it. Then light sugar with match and let it flame. After sugar has melted replace kettle cover to extinguish flame. Stir againa and remove spice bag. Serve hot in punch cups with a few almonds and raising.

Be VERY careful when lighting the brandy soaked sugar!

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Submitted 6/13/05.
Source: Mr. Boston Bartender's Guide
Submitted By: Ruth A. Burbage
burbage@pell.net
Glogg


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