He’s back for another episode of Beyond the Drink and schooling us in a Hot Toddy-esque drink. Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He’s the founder of The Modern Mixologist and the author of two cocktail books. If you missed his first episode, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)

Glogg

Makes about 4-6 drinks

8 oz Vodka

1 bottle (750 ml size) dry red wine

1/2 cup golden raisins

1/3 cup sugar

Peel of 1 orange 

1 cinnamon stick

6 whole cloves

2 cardamom pods

1/4 cup blanched sliced almonds, garnish

1/4 cup golden raisins, garnish

In a large pot or pan, stir together the vodka, red wine, 1/2 cup golden raisins and sugar. 

Place the orange peel, cinnamon stick, cloves and cardamom pods in a square of cheesecloth and tie into a bag/sachet. Add the spice bag to the wine mixture and heat to a very light simmer, uncovered, for about 10 minutes. Stir every now and then making sure the sugar is dissolved and the mixture does not boil. 

Remove and discard the spice bag. Serve the glogg in heated mugs with slivered almonds and golden raisins to garnish.

This episode is brought to you by Deep Eddy Vodka.

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