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Glögg or Glug
Originally "glögg" or, without the diacriticals, "glogg",
was the same beverage as the Central European "glühwein". The old
Swedish name "glödgat vin" also has the same literal meaning as the
Continental expression, i.e. "mulled wine".
The old type of "glögg" was rather low in alcohol. Gustava Björklund's
recipie from around 1880 calls for one bottle of red wine to be mixed with half
that amount of water, three crushed cloves, a few pieces of cinnamon and some
sugar, and to be boiled for a while before serving.
Continental "glühwein" is still made in a similar fashion,
although sugar is often substituted by honey and some nutmeg and orange or lemon
peels might be added.
However, the Swedish "glögg" gradually became stronger. One
reason might have been the discovery that caramelised sugar would improve the
taste, and that the best way of caramelising the sugar was to place it on a mesh
above the "glögg", ignite the "glögg" vapours and let the
burning alcohol do the job.
This, however, requires the alcohol content of the "glögg" to
be at least comparable to that of fortified wines (about 20 % by volume or 40
proof). Since the vapourisation and subsequent burning roughly halves the
alcohol content, the caramelisation was soon considered a wasteful process and
it is not used in modern recipies.
During this step deep brown high polymers are formed together with aroma
constituents. Such products are frequently used elsewhere as food cosmetics,
e.g. in soy bean sauce imitations and in darkly coloured beers.
At the same time as the alcohol content increased also more spices were
added. Thus, present-day "glögg" has little in common with the last
century "glühwein".
Several recipies for "glögg" are available on the Web. You
might want to try the
Professors glögg or an
easily prepared glögg or one
of the Webtender specials or a
glühwein type glögg or even a
rather special brew. But a true chemist should prepare "glögg" as
follows:
Reflux 4 l of red wine and 1 l of 96 % alcohol together with 25 g of each
cloves, cinnamon, coarsely crushed nutmeg, and dried bitter orange peels for
at least 2 hours to extract the
spicy constituents. Transfer the hot liquid to a 5-l beaker, cover with a
stainless steel mesh (NOT copper!), and place 300-400 g of sugar lumps on top
of the mesh. Ignite the alcohol vapours and let the flames melt and caramelise
the sugar, the resulting products dripping into the wine/alcohol liquid.
Another
recipe:
Place in cloth
bag
6 cardamon seeds - whole
7 cloves - peppers removed
4-5 cinnamon sticks
1 ginger root
pinch grated nutmeg
Cook slowly for 1 hour in 1 1/2 quarts water.
Cook slowly in pot:
a. 1 gallon port
or
b. 1 gallon burgundy
1 lb. granulated (or brown) sugar. Less with a. more with b.
peels from 2 oranges
1 lb. raisins
1 pkg. blanched almonds
DO NOT boil the wine! Heat slowly for the hour the spices are cooking.
Remove the spice bag and pour water into wine.
Add 1/5th whiskey and stir. Remove from heat and "burn" off bitters.
Remove fruit and store in wine bottles.
Great! Serve warm!
You can serve some fruit with each cup or you can use the fruit in your
holiday bread....... It's quite good that way.
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