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Fred Bartlett's avatar

I make large quantities of Glögg during the winter, which is slightly more complicated. I use Meathead’s recipe: https://amazingribs.com/tested-recipes/drink-recipes/saintly-swedish-glogg-recipe-hot-spiced-wine/

I have yet to try it with Akvavit instead of brandy, but I’ve begun to aklimate the family to the idea.

I also use Stella Parks’s toasted sugar as the sweetener, which gives it a rich caramel note: https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe

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Dave Powell's avatar

we have a wine advent calendar of 375mL bottles from Costco, they're gonna be ideal to mix/match or make a small batch of this

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Ben Taylor's avatar

Any advice on how long to simmer it ahead of your guests arriving?

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Peter Suderman's avatar

I tend to start the process about 20 minutes before folks arrive so that it's just starting to sit and simmer when people show up. Then it develops over the course of the night.

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Ben Taylor's avatar

Thank you!

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Peter Suderman's avatar

Oh yes. Perfect. I use the Shaw because, as I said, I have Cocktail Brain not Wine Brain -- but also because it’s low cost if it doesn’t get used.

However -- as a preview of what’s coming, I have also found some ways to use mulled wine that doesn’t get consumed on the night you make it.

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