I don’t know how you, my dear readers, have learned about the Rodgers’ Christmas Glögg (do you have a forum somewhere?), but my email’s been bombarded with requests for the recipe.

First and formost: It’s pronounced g-lewg.

Here’s a scan of the original family recipe that’s been handed down from Mother’s grandfather, Farfar Rodgers. It should go without saying that you should only try this if you’re of legal drinking age in your country. Stay safe. And away from horses.  

Glögg

3 cups water

1 cup sugar

10 whole cloves 

2 cinnamon sticks

10 cardamom seeds, crushed

2 bottles dry red wine (I use 1 Madeira & 1 medium dry sherry)

10 oz. Aquavit

2 cups whole blanched almonds, lightly toasted

2 cups raisins

In a small saucepan combine water, sugar, cloves, cinnamon sticks and cardamom seeds.  Bring to a boil then cover and let stand until cold.  Store in a covered container until you are ready to use.

In a non-reactive saucepan pour the red wine.  Through a sieve strain the sugar mixture into the wine.  Heat to between 150 degrees and 170 degrees – do not boil.   Before serving pour ½ oz. Aquavit into each 8 oz. cup or mug.  Add several almonds and several raisins to the cups.  Pour the wine mixture over them.  Skål (cheers)!