Old-Fashioned Swedish Glögg

Recipe View 5 mins In a large, lidded stockpot, gently heat the port wine over medium heat until it is just below a simmer. Stir in the bourbon and rum, maintaining a temperature just shy of simmering. (5 minutes)

Recipe View 2 mins Prepare a spice sachet by placing the cinnamon stick, orange peel, cloves, and cracked cardamom pods in the center of the cheesecloth square. Gather the edges and tie securely with kitchen twine.(2 minutes)

Recipe View 13 mins When the wine mixture is sufficiently hot (but not boiling), carefully ignite it using a long-handled match or lighter. Wearing a heatproof mitt, slowly and deliberately pour the sugar into the flames, allowing the mixture to burn for precisely 1 minute. Immediately cover the stockpot with the lid to extinguish the flames, then remove from the heat and allow to cool, covered, for approximately 10 minutes.(13 minutes)

Recipe View 1 hrs Submerge the cheesecloth spice bundle, raisins, and almonds into the warm wine mixture. Allow the Glögg to steep and cool to room temperature, infusing for approximately 1 hour. (1 hour)

Recipe View 0 mins Strain the cooled Glögg through a fine-mesh sieve, reserving the plump raisins and almonds for garnish. Discard the spent spice sachet.

Recipe View 5 mins To serve, gently warm the strained Glögg in a saucepan over medium-low heat until it is hot but not simmering (about 5 minutes). Ladle approximately 3 ounces of the warmed Glögg into small coffee cups or traditional Swedish Glögg mugs. Garnish each serving with a generous sprinkling of the reserved raisins and almonds. (5 minutes)