"PotbellyJoe and 42 others" (potbellyjoe)
12/01/2016 at 09:52 • Filed to: holiDAYDRINKING, Booze, OppositeBlotto, Cocktail Recipes
8
10|
"PotbellyJoe and 42 others" (potbellyjoe)
12/01/2016 at 09:52 • Filed to: holiDAYDRINKING, Booze, OppositeBlotto, Cocktail Recipes | 8
| 10 |
Hat tip to Bloody for the picture of his batch...
In my family, it isn’t Christmas without a Swedish mulled wine cocktail called glogg (closest pronunciation to how my Swedish grandmother said it: glugck .) We prepare it the day before any gathering and let the flavors go crazy so it is at full impact when we serve it. Combine this with the ham, meatballs, rice pudding, 4 types of herring and you have yourself a pretty loud and drunken smörgåsbord Christmas.
I figured we’re all friends, and though I won’t share the exact family recipe (because it’s in quantities meant to serve around 30 people) Here’s an approximate recipe:
First of all, put all of these spices in a big enough soft clean cloth like a piece of an old T-shirt. Tie a piece of string around the top to seal in all the pieces.
About 3 sticks of cinnamon (sp) Break them up.
20 or so whole cloves
1 heaping teaspoon of Cardamom seeds. Do not use the powder type. (Not the pods. Bruise them with a rolling pin or something hard)
Zest of a navel orange
A few thin slices of fresh ginger 10 or so
Put this bag of spices in about 1 quart of water and boil it for at least ½ hour. ( Covered)
Blanch about a cup of almonds (or find blanched ones and ignore the next step)
Boil the almonds for a minute, pour off the water and peal them.. Just squeeze them and they pop out. Set aside.
1 cup of golden raisins
2 cups sugar
When the spices are ready, turn off the heat. Pour this into a crock pot. Add the almonds, raisins and sugar.
Turn the crock pot on high. Add one 1.75 liter of inexpensive red wine. Add one bottle of Port wine. Add one bottle of inexpensive Vodka, Add one pint of inexpensive brandy.
Do not boil this because alcohol evaporates at 160 degrees. Set the crock pot on low. Let it sit a while to soften up the raisins. Please be careful and enjoy. Appoint designated drivers if you plan to drive.
Serve in glass cups with a few almonds and raisins
Some recipes will have you heat this slowly over a stove and then light it on fire (not kidding) to get a different flavor. Some like the anise flavor and will use aquavit that highlights that flavor in place of some of the vodka. If you don’t like the anise, add more orange/lemon rind to bring out the citrus. I tend to use 1L of cheap vodka and 750 mL of skåne aquavit when I make this recipe.
The key is, don’t plan on driving afterward, the stuff is sneaky strong thanks to it being served warm.
vondon302
> PotbellyJoe and 42 others
12/01/2016 at 10:20 |
|
Well I gota drive around xmas day but come New years eve I’m all over this. Thanks I think.
jmedarts
> PotbellyJoe and 42 others
12/01/2016 at 10:20 |
|
Glogg? Awesome! How was I not aware of this? it needs to become a part of my family holiday meals as well.
Makers mark manhattans with dinner. irish coffee after, then aperitifs. Would this go best after the coffee?
|
PotbellyJoe and 42 others
> vondon302
12/01/2016 at 10:23 |
|
Haha, you’re welcome. My family (in a very Swedish neighborhood mind you) would always have a batch either ready to warm or already warm anytime it was snowing hard outside. That way if someone stopped by they could “warm them up.” It’s just polite, haha.
|
PotbellyJoe and 42 others
> jmedarts
12/01/2016 at 10:28 |
|
We have it warm basically all day when we celebrate, so when some are having beers or cocktails, others are drinking this. It keeps for a long time if you don’t get it too hot, so it’s not a worry of having it water-down or not tasting as good. It’s great for ending the night around a fire, but you may wind up sleeping right there if you overdo it.
No need for expensive booze, but the other ingredients do need to be high quality, especially the ginger and cardamom, in my experience. The key to the booze is to get stuff that’s good enough. Often times I found (in smaller batches) premium stuff actually interferes with the balance, or worse is completely wasted on the flavor due to the strength of the other ingredients.
Little Black Coupe Turned Silver
> PotbellyJoe and 42 others
12/01/2016 at 10:34 |
|
Ostakaka with lingonberries > rice pudding.
|
PotbellyJoe and 42 others
> Little Black Coupe Turned Silver
12/01/2016 at 10:37 |
|
I do have lingon on my rice pudding. I don’t like sweet cheesy things (cannoli being an exception) in general so ostakaka, as popular as it is with my family, is never on my plate.
|
Little Black Coupe Turned Silver
> PotbellyJoe and 42 others
12/01/2016 at 10:45 |
|
Not gonna lie, sorta glad we don’t have to have herring anymore. Meatballs, noodles and ostakaka and my family is set for Christmas.
TheBloody, Oppositelock lives on in our shitposts.
> PotbellyJoe and 42 others
12/01/2016 at 10:50 |
|
I like to use a bold red when making mine, Cab, Shiraz ect... Also when making the tea, I boil the kettle first and then steep the mixture for about 30minutes prior to throwing it in the crock pot with the alcohol.
There is also an Oregon based company that makes a decent aquavit if you can’t get Scandinavian made stuff.
I normally use this and it works out very well.
Edit: I normally do 1 bottle of Vodka, 1 bottle of Aquavit, 1 bottle of bold redwine and a pint of brandy.
Sir_Stig: and toxic masculinity ruins the party again.
> PotbellyJoe and 42 others
12/01/2016 at 10:54 |
|
I made Alton Brown’s eggnog two weeks ago in preparation for christmas, should be ready by then. I’m hoping it’s mellow enough that I like it, as I’m not a huge booze guy and there is like 3 cups of the stuff in that recipe.
|
jmedarts
> PotbellyJoe and 42 others
12/01/2016 at 11:39 |
|
outstanding. and right there with you on the “level of booze” quality in this sort of thing.