Ready the LuteFisk–Glögg Season Has Officially Begun, and We’ve Got the Best Recipe

In case you missed last week’s Edible episode on NY1–it’s on the spiked Scandinavian winter warmer called glögg–we wanted to point your attention both to the television segment (which you can find here online) as well as the Edible Manhattan article that inspired it, which includes the recipe for the drink, a heady, dangerously drinkable blend of sweet red wine heated up with a spike of citrus and some gingerbready spicing. We procured it from Morten Sohlberg—the Norwegian-born CEO of Smörgas Chef’ Restaurant Group, which runs three Smörgas Chef’ restaurants in Manhattan, including the one inside the Scandinavia House cultural center where we shot the piece for NY1.

This cup packs a punch: Smorgas Chef CEO Morten Sohlberg spent 20 years perfecting the spiced and spirited wine he now serves at three Smorgas Chef restaurants.

In case you missed last week’s Edible episode on NY1–it’s on the spiked Scandinavian winter warmer called glögg–we wanted to point your attention both to the television segment (which you can find here online) as well as the Edible Manhattan article that inspired it.

That includes the recipe for the drink, a heady, dangerously drinkable blend of sweet red wine heated up with a spike of citrus and some gingerbready spicing.

We procured it from Morten Sohlberg—the Norwegian-born CEO of Smörgas Chef’ Restaurant Group, which runs three Smörgas Chef’ restaurants in Manhattan, including the one inside the incredibly lovely Scandinavia House cultural center where we shot the piece for NY1. (There’s a whole birch tree brought down in pieces from the Catskills then reassembled inside the space; it was felled near the farm called Blenheim Hill the restaurant itself bought last year.) All three started up their production for the winter last week.

Sohlberg has been tinkering with his glogg—it’s actually pronounced “glugg”– for 20 years, and has updated the usual super-sweet vodka and cinnamon spiked punch. He’s added spiced rum to his recipe along with the regular dry red wine and vodka, for example, and now uses whole cardamom and cloves instead of ground, and real ginger instead of the powdered stuff.

The glogg-drinkers mis en place.

One thing he hasn’t changed at all is the Scandinavian tradition of serving the glasses with bowls of dried fruit and almonds you ladle into the mug when it arrives steaming at your table. (Though he does hope to one day grow the dried fruits at Blenheim Hill.) Our advice? Don’t drink more than one unless you plan nap all afternoon. This drink packs a punch on purpose, Sohlberg tells us: It’s designed for Swedes, Danes and Nords who have to trudge home through three feet of snow when it’s 20 below zero.

 

 

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.