Traditional Glogg

Makes 12 Drinks

1 part
A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
1 bottle
A top fermented beer brewed with large portions of wheat to malted barley. Wheat beers are often hazy due to suspended wheat protiens and yeast.
2 bottle
A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
3 cup
A primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).

Pour the beer into a kettle and add the raisins, prunes, figs, cardamom, cinnamon stick and cloves. Cook down until the liquid is reduced to about one-half cup. Add the honey and wine and remove immediately from the heat. Let stand until cool. Refrigerate until ready to serve. To Make: Combine the almonds and brandy with the wine mixture. Bring the liquid to an almost-boil and serve. #batch #punch #hot

For the spice mix: 12 prunes, 6 dried figs, 4 whole cardamom pods, 1 cinnamon stick, 4 whole cloves, 5 tbls honey, 1/2 cup almond slivers.

NYT Book Of Cocktails
avg. 2.0 (2)
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