In making this “Viking-tiki”-inspired Swedish glögg, bartender Gabriella Mlynarczyk found that aquavit is a good partner for tropical ingredients, like allspice dram, pineapple and vanilla-inflected velvet falernum (though rum or even brandy can be substituted in this recipe). She recommends using a full-bodied, even jammy, bottle of wine to give the drink a generous fruitiness that’s balanced by warming spices, like ginger and pink peppercorns.
Servings: 4 to 6
- 1 750mL bottle dry red wine
- 2 cups velvet falernum
- 2 ounces allspice dram
- 2 cups pineapple juice
- 1/2 cup aquavit, rum or brandy
- steeping ingredients (see Editor's Note)
- sugar, to taste (optional)
Garnish: orange peel and cinnamon stick, or a pink peppercorn sprig
- Place the steeping ingredients on a square of cheesecloth, then bring the corners together and tie them securely with kitchen twine to make a "teabag." Then, place in a large pot.
- Add all of the liquid ingredients, to the pot, except for the aquavit.
- Place the pot over low heat and simmer the mixture for 20 minutes, then remove from the heat.
- Add the aquavit and ladel the mulled wine into mugs, adding sugar to taste (if desired).
- Garnish with an orange peel and a cinnamon stick or a sprig of pink peppercorns.
peel of 1 orange
peel of 1 lime
2 cinnamon sticks
2 to 3 slices fresh ginger
1 teaspoon szechuan or pink peppercorns
3 bay leaves