Professorns Glogg (The Professor's Glogg)
Recipe type: Punches
Serves: 25
  • 2 Quarts wine, red, dry
  • 2 Quarts muscatel
  • 1 pint vermouth, sweet
  • 2 Tablespoons Angostura bitters
  • 2 Cups raisins
  • orange peel
  • 12 cardamom pod; crushed
  • 10 cloves, whole
  • ginger; 2 inch piece
  • cinnamon stick
  • 1 1/2 Cup aquavit
  • 1 1/2 Cup sugar, granulated
  • 2 Cups almonds; blanched, peeled
  1. Combine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon.
  2. Cover and let stand 12 hours minimum.
  3. Shortly before serving, add aquavit and sugar.
  4. Stir well and bring to full boil over high heat.
  5. Remove at once from heat, stir in almonds and serve hot in mugs.
  6. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.
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