- 3 bottles of port
- 500 ml high-proof bourbon whiskey (50%+ ABV)
- 500 ml white rum
- 100 g white sugar
- 250 g dark raisins, pre-soaked in rum
- 100 g blanched, slivered almonds
- 1 cinnamon stick
- 1 strip of orange peel
- 2 cloves
- 2 cracked cardamom pods
Wrap cinnamon, orange peel, cloves, and cardamom in muslin and tie with twine. In a large pot gently heat the port, bourbon and rum until almost simmering. Light it with a long match. Carefully sprinkle sugar into the flames and let it burn for a minute. Extinguish with a lid and turn off the heat. Let it sit, covered, for 10 minutes. Add the muslin bundle, raisins, and almonds. Rest for about an hour. Strain, reserving the raisins and almonds. To serve, reheat the glögg and ladle into mugs. Garnish with a few reserved raisins and almonds. It must be Christmas.
God Jul!