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Professor's Glogg

Author/Submitted by: / TLCS
Servings: 25
Categories: Alcoholic Beverages / Bitters / Fruits / Punch Recipes / Vermouth / Wine

2  quarts  Dry red wine
2  quarts  Muscatel wine
1  pint  Sweet vermouth
2  tablespoons  Angostura bitters
2  cups  Raisins
1    Orange peel
12    Cardamom, pod, crushed
10    Whole cloves
1    Ginger, 2"
1    Cinnamon stick
1 1/2  cups  Aquavit
1 1/2  cups  Granulated sugar
2  cups  Blanched almonds

Combine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours minimum. Shortly before serving, add aquavit and sugar. Stir well and bring to full boil over high heat. Remove at once from heat, stir in almonds and serve hot in mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

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