Old-fashioned as 1921, this cocktail drink is perfect for those who prefer strong biting taste the traditional way. We revised the ingredients by not adding sugar anymore and use richberry instead. Try the switch of flavour from strong alcohol taste into something heavenly candy.
5 (750 milliliter) bottles port wine
1 (750 milliliter) bottle 100 proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 eaches whole cardamom pods, cracked
1 small cinnamon stick
4 eaches whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds
Step 1 Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
Step 2 While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
Step 3 When the mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
Step 4 Strain the cooled glogg and reserve the raisins and almonds.
Step 5 To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
Step 6 To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.
Mocktail (non-alcoholic): If you wish to have a delicious non-alcoholic version, please feel free to take the alcohol out and follow the same procedure.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Warning: Alcohols are for over 21 years of age and above. Drink responsibly, do not drink and drive.
3/4-cup sugar - 579 Calories