NOD TO GLÖGG

by | Dec 14, 2024

Krogstad Festlig Aquavit from House Spirits Distillery should definitely be on your winter spirits shopping list. Spice up your holiday celebrations with a classic winter warmer reimagined –Glögg! This updated version combines the best of the traditional libation with fresh mandarinquat juice — in season only during these chilly months – along with a cinnamon raisin orgeat and a float of port wine for rich flavors and a festive hue. Perfect for Christmas parties and winter celebrations alike, it might just become your go-to holiday tipple.

NOD TO GLÖGG

TIP: Winter is the best time to find unusual citrus, but if you can’t find the delicious
mandarinkuat (you can even eat the rind), replace it with a 50/50 mix of lemon and orange
juice.

Makes 1 cocktail

1 ½ oz of Krogstad Festlig Aquavit
½ oz Fresh squeezed mandarinquat juice
1 oz Cinnamon Raisin Orgeat (recipe follows)
½ oz ruby port
Garnish: fresh nutmeg and a mandarinquat wheel

CINNAMON RAISIN ORGEAT

Makes about 2 ½ cups

1 cup unsweetened almond milk
1 cup sugar
5.3 oz Ziba Kishmish Raisins
1 teaspoon ground cinnamon
5 cloves
½ teaspoon Nielsen-Massey Orange Blossom Water
1 ounce Brandy

In a large saucepan, combine all items and bring to almost a boil. Remove from heat and let sit
for 30 minutes to infuse. Pour the mixture into a Vitamix blender and blend until smooth. Strain
through cheesecloth into a clean bottle and store for up to one month in the fridge.

Angela Prosper

By day, I’m a designer, writer, and photographer. By night I’m a cocktail creator and culinary geek. I have worked in the food industry for many of my working years. From dishwasher to head bartender, server, line cook, and bar manager. I served healthy snacks to celebrities in the movie industry and flipped burgers in a tiny and sweltering 4-seater dive. I have learned all the right and wrong ways to make a good cup of coffee and how to mix drinks by a New Jersey crooner with 70’s flare. I’m not picky. I love a greasy spoon joint just as much as a posh 5-star restaurant. 2020 Civita Institute Fellow and senior writer for Sip Magazine and Cidercraft Magazine.

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