Heroes Glug Glögg (Swedish hot mulled wine) By Craig
Goldwyn
Samuel Johnson wrote "Claret is the drink for boys, port for men, but he who
aspires to be a hero must drink brandy." By that definition Swedish Julglögg,
will make us superhuman.
Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri
of spices and all three of the above: Claret (red wine), port, and brandy. It is
the perfect cold weather drink, warming the body and soul from the inside out.
There are as many recipes for this old traditional winter beverage as there are
for chili. Instead of brandy, the original Swedish recipe calls for aquavit, a
distilled spirit frequently flavored with caraway seeds. I know of an Irishman
who uses Irish whisky and I've tasted it made with bourbon and vodka. But I
prefer the taste of glögg made with brandy.
The spices and flavorings change just as frequently, with most recipes calling
for cardamom, cloves, cinnamon, orange peel, raisins, almonds, and sugar. Some
people use dried cherries. Some swear by dried orange peel, others use fresh.
Sugar content can be varied according to taste, and I have tasted it made with
honey and maple syrup. Some brew it and drink it on the spot, and others age it.
I usually do both. My wife and I like to make some for Thanksgiving, and age
some for Christmas.
One thing is certain: the aroma in the kitchen of mulling glögg is heavenly, and
when it is served steaming hot in a mug after a hard day of skiing or shoveling
the sidewalk, the body offers thanks. Glögg also makes a good marinade for beef
or venison. Here is my tried and true recipe.