Recipe: Poste's Glogg and Egg n' Grog

Poste's egg n' grog and gingerbread man.
Photo: Emmie Woody

To toast the holiday season, Poste Brasserie is serving a few wintry drinks throughout the month, including a version of glögg, the Nordic mulled wine, and a tasty take on eggnog, dubbed the Egg n' Grog. Just don't confuse your glögg for your grog.

Chef Rob Weland's Glögg
Weland adapted this recipe from his mother-in-law’s time living in Scandinavia.
makes 3 quarts

4 cinnamon sticks, broken into pieces
2 tsp cardamom pods
2 small pieces of ginger, peeled and grated
zest of 1 orange
12 whole cloves
1 cup vodka
2 750 ml bottles of dry red wine
2 cups ruby port or Madeira
2 cups sugar
1 vanilla bean, split
1 cup blanched whole almonds
1 cup dark raisins

Crush the cinnamon and cardamom using a mortar and pestle (or a heavy pot and towel) and place them in a small glass jar with ginger, orange zest, cloves and vodka. Let stand 24 hours. Strain into a large saucepan and discard spices. Add the red wine, port, vanilla, almonds and raisins and heat over medium heat until bubbles form around the edges. (Do not boil.) Serve in mugs, with a few raisins in each.

Egg n' Grog
This is a much lighter take on traditional eggnog, but it doesn't skimp on the spirits.
makes 1 drink

for spiced simple syrup
2 cups water
1 cinnamon stick
2 whole cloves
2 whole allspice
1/4 tsp freshly grated nutmeg
1 1/2 tsp vanilla extract
2 cups sugar

Bring water to a boil. Freshly grate outer portion of cinnamon stick into the water and add the whole stick. Add cloves, nutmeg. Crack or grind allspice and add. Boil for about 15 minutes until well flavored. Add sugar and stir until clear, then remove from heat. Strain through a fine mesh strainer or cheesecloth. Add vanilla and let cool.

for cocktail
2 oz spirit blend*:
3/4 oz Captain Morgan Private Stock Spiced Rum
1/2 oz Bacardi Select
1/4 oz Germain-Robin Alambic Brandy
1/4 oz Ron Cartavio Gold Rum
1/8 oz Hidalgo Fino Sherry
1 oz spiced simple syrup
2 oz milk
1 raw egg

Combine all ingredients in a mixing glass or shaker and add ice. Shake hard for about 30 seconds to get the egg to emulsify. Strain into a sundae glass or other decorative barware.

* If you can't find all the suggested spirits, use 1 1/2 ounces dark rum and 1/2 ounce of brandy or cognac instead. Add a bit more of the spiced simple syrup to the cocktail.