Accomplice’s Glögg

Gabriella Mlynarczyk, Accomplice | LA

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.



  • 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

  1. 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.
  2. Add all of the liquid ingredients, to the pot, except for the aquavit.
  3. Place the pot over low heat and simmer the mixture for 20 minutes, then remove from the heat.
  4. Add the aquavit and ladel the mulled wine into mugs, adding sugar to taste (if desired).
  5. Garnish with an orange peel and a cinnamon stick or a sprig of pink peppercorns.
Editor's Note

Steeping Ingredients
peel of 1 orange
peel of 1 lime
5 cloves
2 cinnamon sticks
2 to 3 slices fresh ginger
1 teaspoon szechuan or pink peppercorns
3 bay leaves

Tagged: mulled wine