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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Glug Recipe

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This recipe for Glug is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 qt. red wine
1 cup vodka
¼ cup brandy
Sugar to taste
1 cup water
1 cinnamon stick
1 tsp. whole cloves
1 oz. crushed cardamom seeds
¼ box raisins
Directions:
Directions:
Put cinnamon stick, whole cloves, and crushed cardamom seeds in a piece of cheesecloth and sew/tie it closed securely. Place it in a small sauce pan with the water and raisins. Bring to boil and remove seasoning “packet.” Pour mixture into a large pot that has a lid. Add red wine, vodka, and brandy. Add sugar to taste. Heat uncovered over low heat until Glug is drinking temperature. Light with match and quickly put out by covering pot with the lid. Best if allowed to mellow by storing in refrigerator for 2-4 weeks. Reheat over low heat before serving. Do not boil.
Personal Notes:
Personal Notes:
Gourmet Club: Scandinavian Dinner, December 12, 1975

This is roughly the same recipe that we use, with a slight variation.

 

 

 

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