Last night the very cute new Swedish diplomat in town hosted a holiday party at his apartment. Swedish embassies around the world traditionally host a Saint Lucia party, an event familiar to any woman who lusted after the Kirsten doll from the American Girl doll collection. Sadly, the FabuCrat’s parents were far too thrifty to drop that kind of cash on a toy with which I would inevitably have grown bored in just a few months. So, while I appreciate the lesson they passed along in financial responsibility, I’ve had to turn elsewhere for my education in Nordic culture and folklore.
Enter the cute Swede. He declined to host a Lucia party, choosing instead to put booze at the heart of his party theme, a choice I always endorse. In this case, it was glögg, the traditional Swedish mulled wine. I admit that I giggled a bit at the invitation’s translation for glögg (“hot Swedish wine,” ha) but liked it just as much as I thought I might. He served it in small glasses with blanched almonds and raisins in the bottom and accompanied by gingerbread cookies, as Swedish tradition dictates (though without the cinnamon sticks depicted here; not to worry — there was no way to miss the cinnamon notes in the product itself). It was, in general, a lovely evening with some lovely company to boot. We all reported very restful sleep.
Though the Wikigods tell me that mulled wine was originally a Roman invention, the tradition has spread far and wide since the fall of that particular empire. Versions of mulled wine are ubiquitous at Christmas markets in European capitols, and you can even find versions in Brazil and Japan, the former traditionally associated with the Festa Juninha in southern Brazil (home to large populations of European immigrants and their descendants) and the latter made with saki. There’s also a glögg-flavored liqueur, the website for which includes some recipes for glögg-esque cocktails.
But it’s dead easy to make the stuff and in the process you leave your house smelling just amazing. Why bother with strange, undrinkable stove-based home scenting solutions from Pinterest when you can get the same effect while also upping your holiday party game or just amping up wine night?
It seems that 2011 was the year that glögg was all the rage on the internets. This article from Edible Manhattan has a nice story and a nice recipe as well. If you want to be very traditionally Swedish, sub out the brandy or rum for aquavit (either a Swedish import or a homegrown version). You can also soak the raisins in brandy, rum, or aquavit while the wine heats up.
Grattis högtid Saint Lucia!
