1 L Red wine
125 ml Water
60 gr Sugar
1 Cinnamon stick
3 Cloves
1 tblsp Lemon peel
Boil sugar and spices in water, leave in the water for 30 minutes. Strain the spiced water and mix with the wine. Heat slowly until short of boiling temperature. (To remove alcohol, let it boil for a while.) You may add lemon or orange juice to taste. Serve in irish coffee cup.
2 bottles Red wine (Cabernet/Burgundy)
1.75 L Vodka
20 Cardamom pods
10 Cloves
2 sticks Cinnamon bark
1 piece Orange peel
1 1/2 cup blanched whole Almond
1 1/2 cup Raisins
10 dried Figs
1 lb Sugar lump
Pour the wine & vodka into a large pot. Add spices, fruit and nuts. Turn on the heat and bring the ingredients to a temperature just below the boil. Now for the fun part. Invite all of your guests into the kitchen. Place the sugar cubes in a sieve (one that you don't mind sacrificing to the greater good). Don oven mitts and set the glogg on fire. Ladle the burning glogg over the sugar cubes until it has all melted. I usually do this with the overhead lights off for greater theatrics. When the sugar is melted, cover the pot to extinguish the flame. Ladle glogg, fruit and nuts into irish coffe cups and serve.