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. 

Photo: © Paul Costello
Total Time:
25 mins


  • 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


  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.

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