Winter Glogg

Glogg is a traditional Scandinavian spiced mulled wine that simmers on the stove top to develop its deep complexity. It's the perfect winter warmer and makes for a festive (and easy to prepare!) drink to serve at holiday parties. 

Bull in China Glogg

VINTER GLOGG by Bull in China
Serves 10-12

2 cups aquavit (we used House Spirits Krogstad Aquavit)
1 750ml bottle light bodied red wine (we used Oregon Pinot noir)
1 750ml bottle red vermouth (we used Hammer & Tongs L’Afrique)
1 cup Pedro Ximenez Sherry
2 cups water
1 orange (thinly sliced into circles)
1 lemon (zest only)
4 cardamom pods (lightly toasted & crushed)
1 cinnamon stick (lightly toasted & crushed)
6 cloves (lightly toasted)
1/2 cup sliced almonds (lightly toasted)
1 tablespoon ginger (peeled & sliced thin)
1 tablespoon rose hips
1 rosemary sprig
6 thyme sprigs
1 cup cane sugar (add more or less to accommodate your personal taste)

The day before your party, heat all ingredients except Aquavit and cane sugar in a non-reactive pot until boiling. Reduce heat and let simmer for 10-20 minutes. Remove the mixture from heat, let cool, cover and refrigerate for at least 12 hours. This will allow all flavors time to infuse and concentrate. 

Next, when it’s time to reheat and serve, pour the mixture through a fine mesh strainer and cheese cloth to remove solids. Place mixture back into non-reactive pot with Aquavit and sugar, and bring to a boil. Reduce heat and stir mixture until sugar is completely dissolved. Keep Glogg warm on your stove top and ladle out in to heat-resistant glass mugs for your guests. Garnish each glass with a cinnamon stick or an orange wedge pierced with clove (see photo).


Cocktail Tips & Techniques P. 1: Stirring

This past week was Feast Portland, and we had the pleasure of hosting hands-on class at the Multnomah Whiskey Library with their head of curation, Jordan Felix. The class covered cocktail technique, focusing on three different stations: Built (think juleps), Shaken and Stirred.

Now that Feast is over, we wanted to share some of our class tips and recipes with you all. First up: Stirred.

Stirring Tips from Bull in China co-founder, Daniel Osborne

1.    In general, stirring as a technique is put in to practice when a specific drink consists of ingredients that are all spirit. It allows for more care to be taken to achieve the gentle balance of correct temperature and dilution. 

2.    There is no right or wrong bar spoon. Find the design that is the most comfortable for you personally. You can check out a variety of options that we sell on our website here.

3.    Always stir clockwise with your right hand, and counter-clockwise with your left hand. This allows for a more fluid and graceful movement.

4.    Fill your mixing glass with as much ice as possible, without it shooting out of the glass while stirring. More ice = more chill. Also, this will ensure your julep strainer has something substantial to rest on while straining your cocktail.

5.    Much like how different types and cuts of meat cook differently, and the ovens, grills, pots or pans play a roll in the desired outcome in cooking, so is the same with cocktail ingredients and the quality of ice you use. 

Put these tips to practice and stir up Daniel's Manhattan twist. 

Photo by Carly Diaz

Hard Bargain by Daniel Osborne, Bull in China

  • 2 oz Buffalo Trace Bourbon 
  • 1 oz L'Afrique Vermouth
  • 2 Dashes Aromatic Bitters (we love Portland Bitters Project)

Add ingredients into a mixing glass, and add ice. Stir for 10-15 seconds and strain into a chilled rocks or coupe. Garnish with an orange peel.