Glogg Cocktail recipe
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Glogg is a Scandinavian-style mulled wine: a warming, spiced red-wine drink that’s closely associated with winter gatherings and festive seasons. Rather than leaning on a single “inventor” story, you’ll find it sits in the broader tradition of spicing and sweetening wine for cold weather, where aromatics and sugar turn a simple bottle into something richer, softer, and more celebratory.
Here, red wine forms the fruity, tannic base, while sugar smooths the edges and lifts the wine’s natural berry notes into a rounder sweetness. Cinnamon brings a woody warmth, cloves add a deep, pungent spice, and cardamom pods contribute a fragrant, slightly citrusy perfume that brightens the blend. A teaspoon of ginger threads through everything with a gentle heat, keeping the sweetness in check and making the spice feel lively rather than heavy.
You’ll enjoy this most when you want comfort in a glass—think cold evenings, holiday catch-ups, or any time you’re serving a crowd. Served in a pint glass, it feels generous and casual, ideal for sipping slowly while the aromatics stay front and centre.
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Cocktail Colin says:
Red wine leads with deep fruit and tannin, sweetened by sugar and wrapped in ginger warmth, cinnamon stick perfume, clove intensity, and cardamom’s resinous lift. It works because the sugar rounds the wine’s edges while ginger and the spice trio add layered heat and aroma; ideal for winter sippers who like bold, spiced drinks and don’t mind clove-forward richness.
Method
How to make a Glogg
- Red wine 750ml, Ginger Teaspoon, Sugar 90ml, Cinnamon Stick, Cloves 15, Cardamom pods 6
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- Add the red wine, sugar, ginger, cinnamon stick, cloves and cardamom into a suitable large saucepan and heat slowly until the flavours have all infused
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- Do not let the mixture boil
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- Ladle into quirky Christmas mugs or latte glasses, garnish with orange peel and serve
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Find out more- Use freshly crushed cardamom pods for a more intense and aromatic flavor.
- Maculate orange or lemon zest into the saucepan during the heating process to add a zesty brightness to the mix.
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FAQ's
What is the origin of Glogg?
Glogg is a traditional Nordic drink served during the winter holiday season, particularly around Christmas. It originated in Scandinavia and is known for its warming properties. The drink's history dates back hundreds of years, and it has been a festive staple, evolving with various regional variations throughout the Nordic countries.
How do you properly heat Glogg without evaporating the alcohol?
To properly heat Glogg and retain its alcohol content, gently warm the mixture over low heat without allowing it to boil. Boiling can cause the alcohol to evaporate. Instead, aim to heat it until it's hot to the touch but not simmering, typically to a temperature of about 60-70°C (140-158°F).
What is the best way to serve Glogg?
Glogg is best served hot in a small mug or a sturdy glass that can handle heat, such as a pint glass as suggested. Optionally, you can also offer guests additional spices or orange peel on the side for added flavor. It's traditional to serve it with a spoon for those who wish to eat the rehydrated spices and fruits from the drink.
Can I use white wine instead of red wine for making Glogg?
While traditional Glogg is made with red wine, using white wine is an acceptable variation known as 'White Glogg' or 'Glögg Blanc'. The spice mix might need adjustment to complement the lighter wine, often incorporating lighter spices like vanilla or lighter citrus notes.
What food pairs well with Glogg?
Glogg pairs well with traditional holiday and winter foods. Think rich, hearty foods like stews, meats (especially pork and venison), and winter vegetables. It also goes beautifully with holiday sweets and baked goods, such as gingerbread cookies, cinnamon rolls, or fruitcake, enhancing the warm, spiced flavors of the season.
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