Tuesday, October 23, 2012

Beltane Drinks

This traditional glogg has been drunken in Sweden for centuries. Legend has it this very glogg was passed around by the monster hunters in 1894 as they sat by the cold lake watching the Storsjöodjuret taunt them.

* 9 cups of port wine
* 9 cups of 100 proof bourbon whiskey
* 9 cups of white rum
* 3 cardamom pods
* 1 2" cinnamon stick
* 4 cloves
* 1 (3 inch) strip of orange peel
* 1 (8 inch) square of cheesecloth or sieve
* 3/4 cup white sugar
* 1 (15 ounce) package dark raisins
* 1 (6 ounce) package blanched slivered almonds

* In a large stock pot heat the port on a medium flame until it simmers
* Add bourbon and rum and then bring it to simmering once more
* Carefully light the mixture with a long-handled match
* Pour the sugar into the flames and let burn for one minute (I strongly suggest wearing a heat proof cooking mitt for performing this part)
* Put lid on the pot to extinguish the flames and turn off the heat
* Allow to cool for 10 minutes
* Add spices, raisins, and almonds
* Allow to cool for an hour
* Strain and reserve the raisins and almonds
To serve

Warm glogg in a saucepan. Serve with reserved almonds and raisins on the side

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