This drink was inspired the spiced wines I’ve enjoyed with Nordic friends over the festive period. They’d always use a commercial wine infusion, but I find them too confected and lacking depth. This version creates a stable base that can be tailored to whatever spirits you have to hand, and can be whipped up quickly whenever the need arises over the coming weeks. When choosing a wine to make the syrup, go for something full, with a good richness – a tempranillo, grenache, malbec or zinfandel would be ideal, because you want a good balance of spice and tannin rather than full-on fruit.
Glögg toddy
Serves 1
For the wine syrup
1 x 750ml bottle red wine
1 tbsp dried elderberries
1 orange, sliced, skin and all
4 cloves
1 green cardamom pod
1 cinnamon stick
1 star anise
1 thumb-sized piece fresh ginger, unpeeled, sliced
450g golden caster sugar
For the drink
25ml red wine syrup – see above and method
35ml brandy, whisky or rum (or even aquavit), depending on taste
1 orange slice, to serve
Put all the syrup ingredients bar the sugar in a large, heavy-based saucepan. Dip in a wooden spoon to touch the bottom, then lift out and tightly tie a piece of cooking twine around the halfway mark. Bring to a gentle boil and leave to bubble away until reduced by half (use the spoon to guide you).
Once the wine has reduced, turn off the heat, whisk in the sugar to dissolve, then leave to cool. Strain into a clean jar or bottle, then seal and store in a cool, dark spot, where it will keep for up to three months.
To make the glögg toddy, pour the measure of wine syrup into a ceramic mug, add the brandy, whisky or rum (or aquavit) and top up with 100ml just-boiled water. Garnish with an orange slice and serve hot.
