Glug
Source of Recipe
Pearson Family - years ago
Recipe Introduction
This is a very stong alcoholic drink from Sweden that you drink hot(there are many varieties). It's like a mulled wine and it's typically consumed around Christmas. My husband's Aunt Theresa said that she "saw God" after having some, so please BE CAREFUL! This recipe is very strong in flavor - either you like it or you don't. It can also be served "on the rocks".
List of Ingredients
This recipe makes 6 quarts.
3 pints water
2 cups sugar
25 whole cloves
2 dozen Caramom seeds or about 3 tsp. ground Cardamom
1 tsp. lemon peel
1 tsp. orange peel
25 Bay leaves
6 cinnamon sticks
3 quarts rye whisky (or bourbon, if you prefer)
3 quarts cream sherry
raisins and almonds (optional)Recipe
In a very large (stock) pot, combine water, sugar and all spices. Bring to a slow boil for 20 minutes. Add sherry; warm but don't boil. Turn off the heat before adding whiskey. Light the contents of the pot with a match (Don't worry - it won't blow up! It'll remove the harshness of the whiskey) and let burn for 10 seconds. Snuff out with a tight cover. Let stand at least overnight.
Strain through cheesecloth. Serve warm. Add raisins and almonds, if desired. Bottle remaining amount or keep on cold porch.
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