Post by darckonquest on Dec 7, 2010 19:43:57 GMT -5
I made my annual batch of glugg today.... the house now smells amazing. I usually make it in mid-November, bottle it, and drink it with friends around Christmas... but I got busy/lazy this year and just now got around to it.
If you've not heard of glugg... Basically, it's liquid Christmas. :
Glögg, pronounced glug, is a sweet, high-octane, mulled wine, which is to say it is made with a potpourri of spices and all three of the above: Claret (red wine), port, and brandy, and is served warm. Especially popular around Christmas, it is the perfect cold weather drink, warming the body and soul from the inside out.
...
According to the Wine & Spirits Museum in Stockholm, King Gustav I Vasa of Sweden was fond of a drink made from German wine, sugar, honey, cinnamon, ginger, cardamom and cloves. It was later named "glödgad vin" in 1609, which meant "glowing-hot wine." The word "glögg" is a shortened form, and first appeared in print in 1870.
Its popularity spread throughout the European nations and in the 1890s it became a Christmas tradition. It was often used as a health potion, and I prescribe it often for a wide variety of ailments, especially muscle strains induced by shoveling snow.
Originally glögg was a bit less hearty, but a recipe from 1898 shows it was made with sediment from port wine barrels, full bodied red wine, Cognac, sherry, sugar, cinnamon, cardamom, almond, raisins, and vanilla pods, not dissimilar from today's recipes.
There are as many recipes for this old traditional winter beverage as there are for martinis...
Here's the recipe that I usually use, but I left out the almonds and raisins this year (didn't want to go to the store) and used craisins instead (they were in the pantry). Also, I used 1.5 cups of sugar (instead of 2) and 1cup of it was brown sugar, the .5 cup was pure cane sugar. I ended up using .5L of brandy (it came in a 1L bottle) and I added 75% of a pint of vodka. I went heavy on the brandy and vodka because my friends (and myself) have stated the last two years that it was tasty but didn't have enough of an alcohol punch to warm you up. Keep in mind that a good bit of alcohol boils off while you're simmering so even though almost all ingredients are alcoholic, it's still not going to punch you in the face with alcohol, we're just going for that nice gut warming sensation.
1.5 liter bottle inexpensive dry red wine
1.5 liter bottle inexpensive American port
750 ml bottle inexpensive brandy
10 inches cinnamon stick
15 cardamom seed pods or 1 teaspoon whole cardamom seeds
2 dozen whole cloves
1 orange peel, whole and washed
1/2 cup dark raisins
1 cup blanched almonds
2 cups sugar
1) Crack the cardamom seed pods open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. They will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.
2) Pour the red wine and port into a stainless steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Cover and simmer.
3) Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer for about 15 minutes until the little tiny bubbles become large burbles. This starts caramelizing the sugar and adds a layer of flavor.
4) Add the sugar syrup to the spiced wine mix. Cover and let it simmer over a low heat for an hour.
Source : knol.google.com/k/gl%C3%B6gg-the-ultimate-recipe#
Enjoy.
-darc
If you've not heard of glugg... Basically, it's liquid Christmas. :
Glögg, pronounced glug, is a sweet, high-octane, mulled wine, which is to say it is made with a potpourri of spices and all three of the above: Claret (red wine), port, and brandy, and is served warm. Especially popular around Christmas, it is the perfect cold weather drink, warming the body and soul from the inside out.
...
According to the Wine & Spirits Museum in Stockholm, King Gustav I Vasa of Sweden was fond of a drink made from German wine, sugar, honey, cinnamon, ginger, cardamom and cloves. It was later named "glödgad vin" in 1609, which meant "glowing-hot wine." The word "glögg" is a shortened form, and first appeared in print in 1870.
Its popularity spread throughout the European nations and in the 1890s it became a Christmas tradition. It was often used as a health potion, and I prescribe it often for a wide variety of ailments, especially muscle strains induced by shoveling snow.
Originally glögg was a bit less hearty, but a recipe from 1898 shows it was made with sediment from port wine barrels, full bodied red wine, Cognac, sherry, sugar, cinnamon, cardamom, almond, raisins, and vanilla pods, not dissimilar from today's recipes.
There are as many recipes for this old traditional winter beverage as there are for martinis...
Here's the recipe that I usually use, but I left out the almonds and raisins this year (didn't want to go to the store) and used craisins instead (they were in the pantry). Also, I used 1.5 cups of sugar (instead of 2) and 1cup of it was brown sugar, the .5 cup was pure cane sugar. I ended up using .5L of brandy (it came in a 1L bottle) and I added 75% of a pint of vodka. I went heavy on the brandy and vodka because my friends (and myself) have stated the last two years that it was tasty but didn't have enough of an alcohol punch to warm you up. Keep in mind that a good bit of alcohol boils off while you're simmering so even though almost all ingredients are alcoholic, it's still not going to punch you in the face with alcohol, we're just going for that nice gut warming sensation.
1.5 liter bottle inexpensive dry red wine
1.5 liter bottle inexpensive American port
750 ml bottle inexpensive brandy
10 inches cinnamon stick
15 cardamom seed pods or 1 teaspoon whole cardamom seeds
2 dozen whole cloves
1 orange peel, whole and washed
1/2 cup dark raisins
1 cup blanched almonds
2 cups sugar
1) Crack the cardamom seed pods open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. They will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.
2) Pour the red wine and port into a stainless steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Cover and simmer.
3) Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer for about 15 minutes until the little tiny bubbles become large burbles. This starts caramelizing the sugar and adds a layer of flavor.
4) Add the sugar syrup to the spiced wine mix. Cover and let it simmer over a low heat for an hour.
Source : knol.google.com/k/gl%C3%B6gg-the-ultimate-recipe#
Enjoy.
-darc
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