At the holidays, hot mulled wine is consumed across Europe. We’re particularly fond of the Scandinavian variety, glögg. It is made with red wine and sugar, plus a robust cast of warm winter spices. Often bolstered by brandy, rum or aquavit—a caraway-flavored spirit—the warm beverage can be tooth-achingly sweet. We wanted to capture the complexity of mulling spices while curbing glögg’s sweetness. Our solution was to create a concentrate made from heavily spiced syrup and brandy. The sugar and alcohol preserved it for weeks, meaning we could make a batch or two and enjoy it throughout the season.
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