Glog

The drink appeared in Sweden and Finland during the late Middle Ages , when cinnamon , cardamom , cloves and orange peels began to be added to poor-quality wine. According to legend, the Swedish Duke Johan III brought his wife, the Polish princess Katerina Jagiellonka , to Abo on Christmas evening in 1562, who, to warm herself, drank hot red wine with cinnamon. In the sixteenth and seventeenth centuries, wine seasoned with honey and spices was heated and used as a warming drink in the cold season. The original name of the drink was “hippocras”, and the name “dipped” the drink received in Sweden at the end of the XVIII century.

In the middle of the XIX century, the price of sugar became affordable for ordinary people, and therefore honey in the preparation of the glog was replaced by sugar. In the new technology, wine mixed with spices was heated in a special boiler, over which a sugar head was placed in a sieve, pouring it with a small amount of vodka . Under the influence of heat, the sugar baked, melted and drained into the drink. The technology for preparing the drink reflects the Swedish word “glödga” (“glow”, “anneal”), resulting in a hot wine (“glödgat vin”).

Since 1933, in Finland, Algo shops began selling ready-made smog.

In Sweden, red wine is used as the basis for making glog, in which Madeira or vodka is added for the fortress. In addition, cloves , chopped cardamom , cinnamon , ginger and citrus peels are added. In the 20th century, peeled almonds and raisins began to be added to the glaucher . It is recommended to serve spicy piparkacca cookies and green cheese for the drink, and on the day of St. Lucia - traditional Swedish sweet saffron rolls “ Lussekatt ”.

Tea, rum and lemon zest are sometimes added to the finished drink, resulting in a punch of red wine.

Instead of red wine, white wine, cider and apple juice are sometimes used, as a result of which they get a golden color. Lingonberry or blackcurrant juice is suitable as a basis for non-alcoholic glog.

• Mulled wine
• Grog
• Punch

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