Seattle is filled with whiners. This summer when temperatures broke 100 degrees for over a week, they whined. This week, temperatures have barely risen above freezing during the day. And guess what? Seattleites are whining again. What am I doing? I’m drinking.
OK. That didn’t sound quite right, but it is in fact what I am doing to combat the cold. Just like I made ice cold daiquiris this summer and retreated to our blissfully cool basement, I have been making warm drinks this week and curling up under a down comforter. Let’s call it S.A.D. – seasonally affected drinking.
Warm drinks on a cold winter’s night are traditional in Northern climates and where my family comes from, Glögg is the drink of choice. Other countries have Glüwein or mulled wine, but in Sweden, it’s Glögg. They are all pretty much the same: steep some spices in wine, heat and serve.
I’ve tried several recipes over the years. A favorite comes from a dear familiy friend, John Swedstedt, who adds Vodka to his Glögg. This year however, I wanted to try out some new recipes. That’s not to say I didn’t want Vodka in my Glögg, I just needed an updated recipe.
In a pinch I’ve used the bottled Glögg concentrate from IKEA. It works, but I find the spices to be kind of flat.
I heard Marcus Samuelsson on the radio a couple of week’s ago. He’s an Ethiopian born Swede that now lives in America. His restaurant – and cookbook – Aquavit, had just what I was looking for. A little more online research and cookbook consulting and I think I’ve found a recipe to call my own.
3 cinnamon sticks, broken into pieces
1 Tbsp cardamom pods
2-3 small pieces candied ginger
Grated zest of 1 orange
6 whole cloves
1/2 cup vodka
1 750-ml bottle dry red wine. I like Zinfandel
1 cup port
1/2 cup sugar
1/2 brown sugar
1/2 cup blanched, slivered almonds
1/2 cup raisins
Crush the cinnamon and cardamom using a mortar and pestle or smash on a cutting board. Put them in a small glass jar and add the ginger, orange zest, cloves, and vodka. Let stand for 24-48 hours. Strain the vodka into a large saucepan and discard the spices.
Add the red wine, port and sugars and heat over medium heat just until bubbles start to form around the edges. Do not boil.
Add a few almonds and raisins to the bottom of each mug and pour the hot Glögg over the top.