RECIPES THAT INCLUDE:
How to make the Glogg – Christmas – Stir half a bottle of the wine with the spIcesand Sugar under heating, close to boiling. Remove casserole from heat. Set aside for 24 hours. Strain off spIces, and add remaining wine, Vodka, and Sherry. Add appx. 10 dashed aromatic tincture (this is a spIce concentrate). Bottle your glogg, seal well, and let mature for a week. Mix with Red Wine or Water, heat and serve in irish Coffee Collins Glass.
How to make the Glogg – Grandmother’s – Mix everything in a casserole. Keep overnight. Heat the Mixture – do NOT boil. Strain and serve hot 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 Absinthe #1 – Steep wormwood in Vodka for 48 hours. Remove, add the rest and steep for one week. Age.
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 Hot Buttered Rum Batter #1 – Blend all ingredients in a food processor or Mixer and store in the fridge or freezer. To make a drink add a shot of good Dark Rum along with 1 or 2 tablespoons of batter to a mug of very hot Water. Serve in irish Coffee Collins Glass.
How to make the Glogg Extract – Of course in Norway most people just buy an extract. Anyway, this makes a pretty nIce Glogg: Add Clovess, cardamom pods, Cinnamon, and citrus peel to a glass with a generous measure of snaps (akvavit) or Vodka. Let sit for a day or so. This makes a very nIce extract that can be added to any decent Red Wine. Just heat up the wine slowly (don’t let it boil!!), and add Sugar and extract to taste.
How to make the Masala Chai #2 – Put Water in a saucepan. Add the Cinnamon, cardamom, and Clovess and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the Milk and Sugar and bring to simmer again. Throw in the Tea leaves, cover, and turn off the heat. After 2 minutes, strain the Tea into two Collins Glasss and serve immediately.
How to make the Masala Chai – Bring 2 Collins Glasss of Water to boil. Add all the ingredients and boil again for about 15 seconds. Let stand for a minute. Warm Milk in a pot. Filter Tea into Collins Glasss. Add Milk and Sugar. That’s IT.
How to make the Orange Bitters – Chop the Orange Peel finely and Mix it with the herbs and alcohol. Let it stand for 15-20 days in a sealed jar, agitating it every day. Pour off spirits through a cloth, and seal again. Put the strained off seeds and peel in a saucepan, crush it, cover with boiling Water and simmer for 5 minutes. Pour into another jar, cover and let stand for 2 days. Strain this off and add it to the spirits. Add Caramel coloring, filter again and let it rest until it settles perfectly clear.
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 Duck Fuck – Find a large Shot Glass (1 1/2 – 2 oz. is appropriate). Fill
How to make the Fancy Scotch – In a shaker half-filled with Ice Cubes combine the scotch, Triple Sec, Sugar,
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