Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Glögg


Provided by: Chef Marcus Samuelsson
Served at: Aquavit

Photo by Mary Ellen Bartley
Email  Print Recipe  Rate & Review

Share this listing

See Also


1/2 teaspoon crushed cardamom seeds
2 cinnamon sticks
6 cloves
3-inch piece of ginger, peeled and cut into 1/4-inch-thick slices
Zest of 1 orange
1/2 cup vodka
1 750-ml. bottle red wine
1 cup sugar
Raisins and blanched almonds for garnish


Crush the cardamom and cinnamon, and place them in a glass jar along with the cloves, ginger, and orange zest. Add the vodka, cap the jar, and set aside to steep for 24 to 48 hours at room temperature.

Strain the vodka and discard the spices. Put the red wine and spiced vodka in a large saucepan, add the sugar, cover, and place over medium-low heat for a few minutes until the sugar dissolves. Do not boil. Serve warm, with raisins and almonds for guests to add to their drinks as desired.

(Published 2001)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.