For this version of Swedish mulled wine, chef Marcus Samuelsson spikes white wine and rosé with vodka infused with cardamom and ginger. The drink is boozy, aromatic and delicious.

  • Total Time:
  • Servings: 10
  • Time(Other): Plus 1 day of steeping

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  • 4 cinnamon sticks
  • 2 teaspoons green cardamom pods
  • One 2-inch piece peeled fresh ginger, chopped
  • 4 teaspoons finely grated orange zest
  • 12 whole cloves
  • 1 cup vodka
  • Two 750-ml bottles dry white wine
  • 2 cups dry rosé
  • 2 cups sugar
  • 2 tablespoons vanilla sugar
  • 1/2 cup blanched whole almonds
  • 1/2 cup raisins

How to make this recipe

  1. In a mortar, crush the cinnamon and cardamom. Transfer to a 1-quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours.

  2. Strain the vodka into a large saucepan; discard the solids. Add the remaining ingredients and stir over moderate heat until bubbles form around the edges; do not boil. Serve hot.

Make Ahead

The glögg can be refrigerated for 1 week and rewarmed before serving.

Contributed By Photo © Paul Costello Published November 2014

497275 recipes/glogg 2014-10-16T23:29:41+00:00 Marcus Samuelsson fall|winter|christmas|cocktail-party|game-day|holiday-open-house|thanksgiving|scandinavian|cocktails|10|make-ahead|staff-favorite|weeknight-dinner november-2014 recipes,glogg 497275

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