Built · Toddy glass
GarnishOrange peel and cinnamon stick, or a sprig of pink peppercorns
Built · Toddy glass
Gabriella Mlynarczyk, Accomplice, Los Angeles
Accomplice's Glögg cocktail recipe
What goes in it
- 25 ozDry red wine
Bottle · Red Wine
- 16 ozVelvet falernum
Bottle · Velvet Falernum
- 16 ozPineapple juice
Fresh juice · Recipe below ↓
- 4 oz
- 2 ozAllspice dram
Bottle · Allspice Dram
- 1Glögg spice sachet
House prep · Recipe below ↓
- Sugar, to taste
Method · Built
- 1Tie the spices and peels in cheesecloth and drop the bundle into a large pot with the wine, falernum, allspice dram and pineapple juice.
- 2Simmer gently for twenty minutes, then take it off the heat and stir in the aquavit.
- 3Ladle into mugs, sweetening with sugar if desired.
- 4Serves four to six.
- Glass
- Toddy glass
- Serve
- Hot
- Garnish
- Orange peel and cinnamon stick, or a sprig of pink peppercorns
Prep ahead
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
House prep
Glögg Spice Sachet
- Yield
- 1 sachet (one batch of glögg)
- Keeps
- Use same day
- Storage
- Room temperature
Ingredients
- Peel of 1 orange
- Peel of 1 lime
- 5 cloves
- 2 cinnamon sticks
- 2-3 slices fresh ginger
- 1 tspSichuan or pink peppercorns
- 3 bay leaves
Method
- 1Bundle everything in a square of cheesecloth tied with kitchen twine; steep in the warm punch while it simmers.
About the Accomplice's Glögg
Accomplice's Glögg is a cocktail made with dry red wine, velvet falernum and pineapple juice, created by Gabriella Mlynarczyk at Accomplice.
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