Dream Hotel’s Executive Chef breaks down his boozy recipe.
This time of year we like our cocktails warm, with a little (or a lot of) extra alcohol—’tis the season, after all. We’re used to the regular Baileys in coffee, or whiskey in apple cider, but when it comes to perfecting mulled wine, we’ll admit that we’re a little lost. Word on the street is that Mike Armstrong, the executive chef of the Dream Downtown hotel in New York City, whips up a mean Swedish Glogg (aka mulled wine) so we obviously had to try it out in person. Turns out the word on the street is 100 percent true—it’s to die for—and we got the recipe to share with you. Happy Holidays!
CHEF MIKE ARMSTRONG’S SWEDISH GLOGG
½ gallon port wine
½ gallon sherry wine
½ pint bourbon
½ pint Everclear
2 cups sugar
1 cup raisins
16 cardamon seeds
2 sticks cinnamon
1 tsp whole cloves
1 tsp anise seed
1 tsp caraway seeds
1 lemon (sliced)
1. Put all of the spices in a cheesecloth and tie tightly.
2. Cook fruit-and-spice bag in 2 cups of water for ten minutes.
3. Heat wine—do not boil! Add the fruit and spices.
4. Add sugar, bourbon, and Everclear.
5. Light match to burn off the alcohol for 1 minute. Let simmer.
6. Serve and enjoy!