Scandinavia's take on mulled wine.

glogg cocktail recipe

If glogg (or glögg, if you’re feeling Scandinavian) does not immediately conjure Vikings or some later breed of burly, bearded Nordic men, nothing will. While the process of “mulling” wine with spices dates back to Roman times, the word glogg—which once described a mixture of wine (dry red and port together, generally), a spirit (cognac) and spices, heated up—first appears in print in 1870 as the shortened version of “glödgad vin” or “glowing wine.” By the 1890s glogg had firmly rooted itself with the canon of American (and European) holiday drinks. While our version toes a line between modern and classic, many contemporary American versions can include everything from sherry to brandy to vodka. So, by all means, get weird.


Servings: 8-10

  • 750 ml red wine, full-bodied
  • 1 cup aquavit (optional)
  • 1 cup port
  • 1 cup water
  • 1/2 cup brown sugar
  • 3 cinnamon sticks
  • 6 cloves, whole
  • 5 cardamom pods, crushed
  • 2 star anise
  • 1 whole orange peel
  • 1 inch fresh ginger, peeled
  • 1 vanilla bean, split lengthwise

Garnish: raisins and sliced almonds

  1. Add all ingredients to a large sauce pot.
  2. Bring to a simmer and then reduce heat to low.
  3. Let simmer over low heat for 30 minutes.
  4. Sweeten to taste with additional brown sugar.
  5. Strain Glögg and serve into individual glasses.
  6. Garnish each glass with a tablespoon of raisins and a tablespoon of sliced almonds.
  • Mark

    While this looks to be a great recipe, why are you straining everything out of this? Thats (almost) like de-alcoholing any drink imaginable. Also, glogg gets its flavor from maturing for a minimum of 3-4 weeks although a year is better. I follow a very traditional recipe that has been in the family since before my grandfather came over from Sweden and its important to note that you should not throw the whole cardamom pod into this. The shell will create bitter after tones, break them open with a spoon or the flat of a knife and use the whole seeds instead. Lastly, its almost impossible to find aquavit in the US – Vodka will work instead. Enjoy!

  • lesliepariseau

    Hi Mark,

    Thanks for stopping by PUNCH. To answer your question, why strain the glogg? Simply to remove the spices and peel for easy serving—we assure you no alcohol is eliminated in this process. As far as an aging process, we agree, aging mulled wine added provides depth and flavor, but we tailor our recipes for the modern home bartender who may not have the time. Our version is mulled wine 101. And yes, crushed cardamom all the way.

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