"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Glug Recipe

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This recipe for Glug, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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