Dec 21 2010


Current-Almond Garnish
¾ cup of currents
¾ cup of almonds
1.5 oz. of red wine
1.5 oz. of port
1.5 oz. of rum
1.5 oz. of cognac

Gløgg Essence
6 cardamom pods
4 cinnamon sticks
1 teaspoon of ginger, grated
1 Tablespoon of whole cloves
¼ cup of honey
1¼ cups of blackcurrant concentrate
1 cup of water
1 lemon, thinly sliced
1 orange, thinly sliced

1 bottle of red wine
6 oz. of port
1.5 oz. of rum
1.5 oz. of cognac
1.5 oz. of vodka
1.5 oz. of Cointreau
4.5 oz. of Elderflower cordial
Gløgg essence

Current-Almond Garnish
Add all of the garnish ingredients into a container and seal with a lid. Liquid must cover the current and almonds.

Gløgg Essence
Add everything to the saucepan except the lemon and orange slices. Bring this mixture to a boil and then lower heat and simmer for 20 minutes. Add lemon and orange slices for the last 4 minutes. Strain.

Combine all of the gløgg ingredients into a pot and heat for about 5 minutes. Do not let mixture boil. Add 2 Tablespoons of garnish mixture into each glass and add the warm gløgg. Serves 6-8.