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The Professor's Glogg
(Professorns Glogg)
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| What You Need: |
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2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 tablespoons Angostura bitters
2 cups raisins
Peelings of 1 orange
12 whole cardamoms, bruised in a mortar with a pestle or by covering with a towel and crushing with a rolling pin
10 whole cloves
1 piece (about 2 inches) fresh ginger
1 stick cinnamon
1½ cups (12 ounces) aquavit
1½ cups sugar
2 cups whole almonds, blanched and peeled
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| How To Cook: |
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1. In a 6- to 8-quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the slightly crushed cardamoms, whole cloves, ginger and cinnamon.
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2. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar.
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3. Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs.
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4. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.
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ALTERNATE:
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1. To make a simpler "Glogg", divide the quantities of spices in half and mix them with 2 bottles of dry red wine.
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2. Leave it overnight, then stir in ¾ cup of sugar and bring almost to a boil.
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3. Remove from the heat, stir in 1 cup of whole, blanched and peeled almonds, and serve hot.
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