RECIPES THAT INCLUDE:
How to make the Glogg – Grandfather’s – Mix wine and spIces, and heat it under cover some minutes on low heat – DO NOT BOIL. Add Sugar, Lemon Peel and stir. Keep on heat and covered for a few more minutes. Serve with raisins and Almonds. (You have to throw the Almonds in boiling Water for maybe a minute, and peel of the brown ‘coating’. They should be white for use with glogg.) Serve in irish Coffee Collins Glass.
How to make the Glogg – Swedish – Put cardamom seeds, Cinnamon, Clovess and Orange parts in nylon bag and tie top. In large saucepan put bag, half bottle of the wine, and the raisins. Cover and simmer for 15 minutes. Add remaining wine and the almond, heat through. In another saucepan warm about 1/3 of the Brandy (or Aquavit), pour in Sugar and light with match to flame. When Sugar has melted, pour in the reminder of Brandy. If necessary extinguish flame with cover lid. Add Sugar Mixture to wine Mixture. Pour in Collins Glasss with raisins and Almonds in each serving. Serve in irish Coffee Collins Glass. A hot Collins Glass of glogg is the Scandinavian way of offering a warm welcome to a friend on a wintery evening.
How to make the Glogg #1 – 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 Coffee Collins Glasss and serve.
How to make the Angelica Liqueur – Combine all herbs, nuts and spIces with Vodka in a 1 quart or larger aGing container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or Coffee filter, discarding solids. Clean out aGing container. Place liquid back in container. Place Sugar and Water in saucepan and stir to combine over medium heat. When Sugar is completely dissolved, set aside and let cool. When cool combine with Food Coloring and add to Liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.
How to make the Rolf’s Scandinavian Glogg – take seeds out of cardamom pods, put the seeds and the rest of the spIces (1-4) in Cheesecloth bag. combine 1qt Port, 1qt Red Wine, raisins and spIce bag, simmer for 15-20 minutes. add remaining Port, Red Wine and Almonds, heat through (but not hot enough to evaporate remaining alcohol). In another pan, Mix Sugar with 1/3 of the Brandy, light Brandy on fire and melt Sugar. When Sugar is melted add remaining Brandy. Then combine with the wine/Port Mixture. Drink!!!
How to make the Glogg #2 – Combine all the non-alcoholic ingredients in a heavy enamel or stainless steel saucepan, bring to a boil and simmer 5 minutes. Add the Red Wine and the Port and bring to a boil again. Remove from heat and let steep, covered, for at least 2 hours. Then bring back to a simmer, add the Brandy, and heat for 1 minute. If you want to be fancy you can put it into a warmed metal bowl, turn down the lights and ignite it before serving. Serve in irish Coffee Collins Glass.
COCKTAIL
RECIPES
How to make the Banana Russian – Fill Cocktail Glass with Ice. Shake Stoli Vanilla, Cream de Banana, and half
How to make the Beam Me Up Scottie – Carefully layer ingredients into a Shot Glass in the above order.
How to make the Dragon Sweat – Pour ingredients into Shot Glass and serve.
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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