Ep. 94: The best thing you’ll make for everyone this holiday season - Glogg
Description
An ancient recipe that spawned many different variations of this warm, spiced wine beverage. Uncle Brad gives us a surefire recipe, a real banger! You will honestly love the smell, the taste, and the story. So stick around for the history of Gloog.
Glogg
(gloo-guh)
Glass: Heat safe mug
Garnish: Spoon + blanched almonds and raisins
Directions & Ingredients
Make your spice bag: grab a cheese cloth, add the following, and then tie it off with string so the contents won’t come out.
- 20 (cracked) cardamom pods
- 10 cloves
- Ginger (about 5 inch piece) peeled and sliced into ½ inch pieces
- 1 – 2 orange peels
- 2 cracked cinnamon sticks
In large saucepan, stockpot, or stewpot add:
- 2 bottles (750ml) of inexpensive Merlot
- 0.5 cup golden raisins
- 0.5 cup of blanched slivered almonds
- 1 cup honey (Acacia honey works best)
- Your spice bag
Heat on stove over low heat for at least 2.5 hours but not more than 6. NEVER LET THIS BOIL.
- Add 0.5 cups of Aquavit 30 minutes before serving (Linie Aquavit works really well with this recipe)
Serve in mug with spoon so guests can eat the almonds and raisins as they enjoy their Glogg
Crimson & Clove
Glass: Nick and Nora
Garnish: Nutmeg
Directions & Ingredients
- 1.5 oz dry red wine, such as Pinot Noir, or Grenache
- 1.5 oz Cognac
- 1/2 oz sweet vermouth
- 1/2 oz vanilla syrup
- 1/2 oz allspice dram
- 1/2 oz fresh lemon juice
- Fresh nutmeg on top
Add all ingredients into a shaker and shake with ice!
Double strain into a nick and nora glass
Garnish with nutmeg on top!
TIP: why we temper our glasses.
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The Art of Drinking
Jules
IG: @join_jules
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Website: joinjules.com
Brad
This is a Redd Rock Music Podcast
IG: @reddrockmusic
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