I have always found my lacking enthusiasm towards alcohol a bit sad. I am the one sipping on lemonade when all the other guys are drinking beer on hot summer days, and after 1 glass of red wine I have had my fair share and switch to water. As the years have gone by I have however developed a crush on gin & tonic with cucumber + bubbles.
Another thing that is rating rather high on my alco-list these days, ha, is the sweet, spicy and hot Holiday drink glögg also know as mulled wine. I actually thought it was a veeery nordic thing, but my visit to London a few weeks a ago had me doubting this fact, since they actually had a mulled wine festival in Covent Garden. However it is something that is mandatory during Christmas time here in Denmark and you can find lovely version going from being white and light to dark and rich.
As with everything else you can end up having a glögg that actually makes you doubt whether you truly like this drink or not. Store bought version and those made with more wine and rom than what is for its own good are generally not among my favorites. I had actually never tried to make glögg before a stumbled upon a recipe from Green Kitchen Stories a few years ago but oh my it was good, and I have really not been wanting to drink other kinds of glögg than my very own homemade kind.
glögg is basically an intense warm spiced lemonade that you mix with wine and sometimes a splash of hard liquor. Then you serve it with raisins and blanched almonds and enjoy a big hot cup of Christmas. I have made this version with a blackberry lemonade and use all the spices I could think of. It is extremely easy to make – and a wonderful gift for those you love during Christmas.
Blackberry glögg with warm spices and a generous splash of rum – Inspired by GKS
Makes 2 large bottles
500 g frozen blackberries (4 cups)
200 g honey/sugar (use 50-100 g less if you like a stronger boozy flavour)
3 cups water (750 ml)
Zest from 1 organic orange
2 cinnamon sticks
2 whole star anise
6 cardamom pots give them a crush before adding
1 vanilla bean, sliced lengthwise
10 whole cloves
1 bottle of red wine
A generous splash of rum (I used around 6 cl)
Combine water, blackberries and honey in a pot with lid and turn into a boil, reduce heat and let it simmer for 10 min. Use a handheld immersion blender to pure the blackberries into the water. Pour everything though a sieve, use a spoon to squeeze all the liquid out of the berry pulp.
Pour the blackberry lemonade back into the pot. Add all the spices and lemon zest and let it simmer under a lid for 20-30 min. Add the red wine and rum and gently heat the glögg without boiling it, or you will lose the alcohol. As soon as the glögg is warm enough, strain through a sieve, and either serve it straight away with blanched almond and raisins, or pour on sterilised bottles.