This mulled wine recipe is inspired by that served at W.A. Frost, in Saint Paul, Minnesota.
1 bottle dry red wine
3/4 cup Triple Sec
1 Tbsp bitters
1 cup cranberry juice
1 cup raisins
3/4 oz fresh ginger
6 whole cardamom pods
8 whole cloves
1 cinnamon stick
1/2 cup sugar
Zest of 1 orange
Stir all ingredients together in large pot on the stove over medium-high heat. Simmer for five minutes. Allow wine to steep while it cools down to a more drinkable temperature. Filter and serve with an orange slice and cinnamon stick to garnish.
Gløgg, or mulled wine, is a popular winter drink, originally hailing from Scandinavia. While the recipes themselves don’t vary much, spelling varies by country. The Swedes call it glögg, while the Norwegians say gløgg. We in Ely may feel most keen to know how the Finns spell it: glögi. Most pronounce it as roughly rhyming with “mug” or “glug.” Nonetheless, glögg is a pan-Scandinavian tradition and this cozy beverage can be enjoyed by all.
Emily Vikre, of Vikre Distillery in Duluth, grew up enjoying gløgg with her family, with both alcoholic and nonalcoholic varieties. She recently held a traditional gløgg workshop online with the American Swedish Institute. She recommends using a dry, fruity red wine or a blackcurrant or cranberry, low sugar fruit juice. She prefers wines from the Burgundy region, like a Pinot Noir.
Emily spikes her glögg with aquavit made at her distillery in Duluth. Traditionally, Scandinavians are known to always reach for the aquavit. Brandy is also a worthy choice.
To add a tasty complement, cheese and crackers add a savory kick. Flavor aficionados recommend a nice blue cheese to serve alongside traditional glögg.
However you spell it and whether you spike it with a favorite spirit, here’s to the cold winter nights ahead, made warmer by sipping mulled wine around a fire with your quarantine mates. The comforting winter spices infused in glögg help to warm even the chilliest of nights.
Written by Lucy Soderstrom