This is a Scandinavian mulled wine recipe that is typically made for large holiday parties. This year I'm not attending any large parties, so I've put together my own recipe that will serve 2-4 people. If you're keeping it low-key this holiday season, give this one a try. Then next year you can easily scale up all the ingredients to serve the masses! For this recipe I'm using cognac, which is common in other mulled wines. However, if you wanted to change it up, feel free to use whiskey, rum, or even aquavit (if you wanted to be traditional to Scandinavia).

How to Make Glögg Mulled Wine

  • Round fruitiness with citrus and spices underneath.

  • Warming, perfect for a cold evening.

  • Goes great with almond or ginger Swedish cookies.

Sips

  • Make sure to use a stainless steel pot for this build, we want to make sure you don’t use a metal that would react to the acid in the wine.

  • Use a red wine and port that you enjoy but you don’t have to break the bank to get something nice for this recipe. All the modifications we are going to make to the flavors will likely cover up most of the core ingredients used.

Tips

  1. Place your stainless steel pot on a burner and open your bottle of wine.

  2. Pour in the full 750ml of red wine.

  3. Next, add half a bottle of port - approx. 12 oz.

  4. Then, add 6oz. of conganc.

  5. Now turn on the heat to a little above medium, we don’t want a boil because that will cook off the alcohol. Be sure to stir regularly so it doesn’t get too hot at the bottom.

  6. While that is heating up, it’s time to work on spices. You will need a Muslin bag to collect your spices.

  7. Begin with the cardamom pods.Take two spoons and crush the pods between to crack them open.

  8. Then add 8 whole cloves to your bag.

  9. Next you’ll need two cinnamon sticks. Crack each in half and place in the bag.

  10. Last spice step: peel four swaths of orange rind and place them in the bag.

  11. Once the wine begins to steam, pour in 1/2 cup of demerara sugar and stir.

  12. Add your spice bag while stirring and continue until the sugar dissolves.

  13. Lower your burner temp to a low heat and let your spices steep for 20 minutes.

  14. At this point add 1/4 cup of raisins.

  15. Remove from the burner and let it come to room temperature, which will take about an hour.

  16. Remove the spice bag and place it back on the burner on medium heat until it begins to steam.

  17. Place a couple of raisins into your glass and then ladle in your Glogg.

  18. You are finally ready to enjoy! Happy Holidays, Cheers!

The Glögg mulled wine Recipe

  • 1 bottle (750 ml) Louis Jadot Beaujolais-Villages (any red wine)

  • 12 oz. (360 ml) Fonseca Bin #27 Ruby Port

  • 6oz. (180 ml) Maison Rouge V.S.O.P. Cognac

  • 1/2 cup (118 ml) Demerara sugar

  • 1/4 cup (59 ml) raisins

  • 4 whole green cardamom pods

  • 8 whole cloves

  • 2 cinnamon sticks

  • Rind of half an orange (4 swaths)

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

The Glögg Mulled Wine Ingredient List

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