Glogg (Hot Mulled Wine)
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INGREDIENTS 2 quarts dry red wine 2 quarts muscatel 1 pint sweet vermouth 2 tablespoons Angostura bitters 2 cups raisins Peelings of 1 orange 12 whole cardamoms, bruised in a mortar or cover with towel and crush with rolling pin 10 whole cloves A 2-inch piece fresh ginger (optional) 1 stick cinnamon 1-1/2 cups (12 ounces) aquavit 1-1/2 cups sugar 2 cups whole almonds, blanched and peeled About 2 dozen mugs or punch cups In a 6 to 8-quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the spices; the slightly crushed cardamoms, whole cloves, ginger and cinnamon. Cover and let the mixture stand for at least 12 hours so that the flavors develop and mingle. Shortly before serving, add the aquavit and the sugar. Stir well and bring to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot glogg in mugs. In Sweden, where this is a popular Christmas-season drink, a small spoon is placed in each mug to scoop up the almonds and raisins. NOTE - To make a simpler glogg, divide the quantities of spices in half and mix them with 2 bottles of dry red wine. Leave it overnight, then stir in 3/4 cup sugar and bring almost to a boil. Remove from the heat, stir in 1 cup of whole, blanched and peeled almonds, and serve hot. AQUAVIT also spelled AQUAVITE, OR AKVAVIT, also called SNAPS, flavored, distilled liquor, clear to pale yellow in color, dry in flavor, and ranging in alcohol content from about 42 to 45 percent by volume. Serves 20 to 25