Cocktail & Other Recipes By Spirit Vodka Cocktails


Glogg cocktail
Image: / Tim Nusog

When the weather turns cold, heat things up with a good drink. Warm cocktails like Hot Toddies and Irish Coffees fight the chill while raising your spirits—good luck finding a sweater with such versatility.

In Scandinavian countries, Glögg is the go-to hot drink for warming one to the core during winter and especially around the holidays. This staple beverage is essentially a mulled wine and features red wine, fortifying liquor and a variety of spices. But unlike most mulled wines, Glögg is known to include nuts and dried fruit. These additions provide hints of flavor, but they’re also there for snacking, which is why Glögg is traditionally served with a spoon.

This Glögg comes from Marcus Jernmark, a chef who’s helmed Michelin-starred restaurants in New York and Stockholm. He combines red wine with port for a rich, hearty base. Vodka boosts its potency, and a medley of fruits and spices—including figs, oranges, cardamom, cloves and cinnamon—bring additional flavors.

Heat up a large batch during your next winter gathering, garnish each cup with raisins and almonds, and don’t forget the spoon.


  • 2 750 mL bottles red wine

  • 1 1/2 750 mL bottles port

  • 1 cup vodka

  • 1 cup light brown sugar

  • 1/2 pound dried figs, sliced

  • 1/2 pound raisins

  • 2 oranges, peeled and juiced

  • 7 green cardamom pods

  • 5 whole cloves

  • 4 long peppers

  • 3 cinnamon sticks

  • 2 whole star anise pods

  • Garnish: raisins

  • Garnish: sliced blanched almonds


Serves about 16.

  1. Add the red wine, port, vodka, brown sugar, dried figs, raisins, orange peels and juice, cardamom pods, whole cloves, long peppers, cinnamon sticks and star anise pods into a large saucepan over medium heat.

  2. Heat to a simmer, then remove from the heat and let stand for 2 hours.

  3. Strain, discarding the solids, and reheat to serving temperature.

  4. Serve in glass mugs.

  5. Garnish each mug with raisins and sliced blanched almonds.