Gloggin’ Up the Works: Mulled Wine Recipe

Cam Keitel, Juniper Manager, shares with us his favorite holiday drink recipe: glogg! 

I love mulled wine for parties, especially ones outside in the snow. The recipe is super easy, or you can even buy it premade from Boyden Valley (it’s called Glogg). There’s many different recipes, and while some call for vodka to give it more punch, I much prefer to do just wine (so I can keep my hot cup fuller without getting as tipsy).

My Recipe:
1.5 liters red wine (selection is not terribly important, and it certainly shouldn’t be expensive – it’s going to be heated). I’d recommend something fruitier and with less tannins. Cabernet Sauvignon and Beaujolais Noveau are great, and generally less expensive options.
1 cup sugar (depending on how sweet you like drinks you can go as low as 1/2 cup, but some sugar is needed)
1 cup water
1 orange, zest removed in large strips, fruit juiced
1 lemon, zest removed in large strips, fruit juiced
2 cinnamon sticks
10 cloves
5 cardamom pods
1/2 cup Brandy (some recipes call for vodka)
Combine sugar, water, fruit and spices in saucepan and bring to a simmer for 20 minutes (a full boil will bring more bitterness from the citrus zest). Pull spices out of mixture and add wine and brandy. Bring back to simmer, never letting it boil. Once hot, serve in mugs with biscotti for dipping. I generally like to reserve a cup or so of the red wine to add as a splash in the bottom of each mug I fill. This reintroduces the fragrance of the wine, and helps to bring back a little alcohol which has cooked off. I will often substitute a citrus or almond liqueur in place of brandy. Something like Bauchant or Cointreau works excellently.
Glogg is now available at Juniper Bar and is great for those cold nights by the fire.

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