Make this: The Drake Hotel's Danish Glogg

Fight off that frosty feeling and warm up with this traditional Scandinavian recipe for Danish Glogg, a boozy mulled wine full of fruits and spices. 

Danish Glogg mulled wine recipe from The Drake Hotel in Toronto

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

"This is a super traditional Scandinavian mulled wine which roughly translates to ‘glow wine’ because you glow while drinking it.

In Denmark, it’s common to have your own glogg mug – bars will have a big batch of it right at the bar and you can help yourself. Traditional garnishes are raisins and almonds that you nibble on once you’ve finished your glogg.

When my parents moved from Europe to Canada, they would serve this at holiday parties. Take a big stock pot and throw everything in – the aromatics make the house instantly smell like Christmas."

– Zachary Albertsen, The Drake Hotel


  • 3 cups dry red wine
  • ½ cup golden raisins, plus extra for serving
  • 1 orange, zest and juice
  • 10 cardamom pods
  • 4 dried figs, sliced
  • 12 cloves, whole
  • 4 cinnamon sticks
  • 3 star anise, whole
  • ½ cup vodka
  • ¼ cup bourbon
  • ½ cup sugar, divided in half


  1. Start by combining the wine, fruit and spices in a pot, and bring it to a low simmer but do not boil.
  2. Once everything in the pot has reached a simmer, remove from heat and add in half the sugar, stirring until it is dissolved.
  3. Then, allow the liquid to steep, almost like a tea.
  4. Once the glogg has cooled to room temperature, strain the wine and discard the spices and fruit.
  5. Place the vodka, bourbon and rest of the sugar in a different pot and bring to a boil. Once at a boil, add the seasoned wine mixture and then immediately reduce heat to a very low simmer.
  6. Place raisins, sliced almonds and a thinly sliced orange in the bottom of a mug. Pour heated glogg into each mug. The idea is for the drink to be enjoyed warm but not hot.