Posted by Rita on July 02, 2001 at 20:04:13:
As promised to Sara in exchange for her Shrub recipe, here is the recipe for Glogg. I did a little searching just to make sure that this little toddy was in fact around in the 18th century. Well it seems that the drink has been around since 500 BC so history has seen its share of Glogg and vice versa. I copied a couple of the links as it seems that there are many recipes and tales of the drink. However, as stated on my copy which was given to Dan from friends of his parents and that had been handed down to them, "Here is the Age Old and Only True Glogg Recipe." Enjoy!
Glogg:
1 750 ml of alcohol (grain works best)
2 750 ml of wine - preferably Pastine Port (Seamus should like that!)
1 750 ml of water - use one of the bottles above to measure this
16 slivered almonds (whole will work too)
4 orange peels
8 dozen raisins
4 dozen cardamon seeds, crushed*
4 cinnamon sticks
40 whole cloves*
1 1/4 - 1 1/2 cups sugar
* put cardamon seeds and cloves in cheese cloth tied up with thread, as they are too small to strain.
Combine all ingredients in a large sauce pan. Let stand 1 hour stirring several times. Bring to a slow boil, but not so much as to burn off the alcohol. Add sugar and stir until dissolved. Turn off heat, let cool enough so as ye don't burn yerself. Strain into bottles that I hope ye saved from above.* Serve warm, but do not boil if reheating, and in small glasses or mugs. (Espresso cups do the trick!)
*Note - we have found that through trial and error the best way to strain is with a funnel lined with a couple of layers of cheese cloth. It is generally a two person operation as the drink is hot and the neck of the bottle slim.
Links for other Glogg recipes (not that you need them!)
http://virtual.finland.fi/finfo/english/glogieng.html
http://www.hurrah.com/cookbook/glogg.html
Sara, I anxiously await your recipe for shrub!!!
Rita