Try Not To Hog the Glogg at The Lobby Lounge at DREAM DOWNTOWN NYC

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A longtime Mulled Wine family recipe is being featured at The Lobby Lounge at Dream Downtown: Chef Mike Armstrong’s Swedish Glogg. This “hug in a mug” is the perfect addition to any holiday soiree, combining port wine, sherry wine, bourbon, Everclear, sugar, raisins and prunes.

This recipe sits on a stove and can last for several days, allowing hosts to enjoy long after the party ends.

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SWEDISH GLOGG

Glow
Swedish Glogg

½ GALLON PORT WINE
½ GALLON SHERRY WINE
½ PINT BOURBON
½ PINT EVERCLEAR
2 CUPS SUGAR
1 CUP RAISINS
6 PRUNES
16 CARDAMON SEEDS
2 STICKS CINNAMON
1 TSP. WHOLE CLOVES
1 TSP. ANNISE SEED
1 TSP. CARAWAY SEED
1 SLICED LEMON

PUT ALL SPICES IN CHEESECLOTH AND TIE TIGHTLY. COOK FRUIT AND SPICE BAG IN 2 CUPS WATER FOR 10 MINUTES. HEAT WINE, DO NOT BOIL. ADD FRUIT, SPICES TO WINE. ADD SUGAR AND BOURBON AND EVERCLEAR. LIGHT MATCH TO BURN OFF ALCOHOL FOR 1 MINUTE. LET SIMMER. BEST TO MADE DAYS AHEAD.

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