Red Glogg by by 12 Bottle Bar’s David Solmonson and Lesley Jacobs Solmonson

Glogg is a traditional wine-based punch, served warm or cold.  It can be made with red or white wine, but the red wine style complements the autumnal season and food offerings. Think warm holiday Sangria.

12 bottle bar book

Red Glogg

Makes 7 drinks

15 blanched almonds, plus more for serving

1/2 cup raisins, plus more for serving

4 cups red wine, preferably Shiraz

4 cardamom pods, gently crushed

3 whole cloves

1 1/2 inch stick cinnamon

2 dried apricots

2 tablespoons chopped candied orange peel

Peel of 1/4 orange

3/4 cup light brown or raw sugar, preferably Demarara

1 cup Cognac-style brandy


Combine almonds, raisins, and wine in a non-reactive saucepan. Add cardamom pods, cloves, cinnamon, dried apricots, candied orange peel in a cheesecloth bag. Tie it closed and add to the saucepan. Place fresh orange peel in a bowl and cover it with the sugar. Let sugar mixture and wine mixture sit overnight at room temperature.

The next day, bring saucepan with wine over medium heat to a simmer. Do not allow to boil.  Add fresh orange peel/sugar mixture to the pan and stir until sugar is dissolved. Remove from heat and stir in brandy.

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Discard cheesecloth bag.  Ignite the liquid with a lighter and allow it to burn for 1 to 2 seconds, then cover with the lid to put out the flame.

Return the pot to the lowest heat and keep warm.

Remove the orange peels if the glogg is going to sit more than  a few hours. Keep the glogg warm on the stove. Serve in individual glasses with a few almonds and raisins in the bottom of each glass.

Lesley Jacobs Solmonson

co-author: “The 12 Bottle Bar

author: “Gin: A Global History”

Spirits Writer: LA Weekly

Senior Editor: Chilled Magazine