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  Professorns glogg (the professor's glogg)
 
Yield: 25 Servings
 
2 qt Wine red dry      2 qt Muscatel
1 pt Vemrouth sweet      2 tb Angostura bitters
2 c Raisins      1 ea Orange peel
12 ea Cardoman pod; crushed      10 ea Cloves whole
1 ea Ginger; 2"      1 ea Cinnamon stick
1 1/2 c Aquavit      1 1/2 c Sugar granulated
2 c Almonds; blanched
 peeled Combine wine muscatel vermouth bitters raisins orange peel cardamoms cloves ginger and cinnamon. Cover and let stand 12 hours minimum. Shortly before serving add aquavit and sugar. Stir well and bring to full boil over high heat. Remove at once from heat stir in almonds and serve hot in mugs. In Sweden a small spoon is placed in each mug to scoop up the almonds and raisins.

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