Episode 10

Beyond the Drink: Tony Abou-Ganim’s Glogg (S5/Ep.10)

Published on: 25th December, 2020

He’s back for another episode of Beyond the Drink and schooling us in a Hot Toddy-esque drink. Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He’s the founder of The Modern Mixologist and the author of two cocktail books. If you missed his first episode, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below)


Glogg

Makes about 4-6 drinks


8 oz Vodka

1 bottle (750 ml size) dry red wine

1/2 cup golden raisins

1/3 cup sugar

Peel of 1 orange 

1 cinnamon stick

6 whole cloves

2 cardamom pods

1/4 cup blanched sliced almonds, garnish

1/4 cup golden raisins, garnish


In a large pot or pan, stir together the vodka, red wine, 1/2 cup golden raisins and sugar. 


Place the orange peel, cinnamon stick, cloves and cardamom pods in a square of cheesecloth and tie into a bag/sachet. Add the spice bag to the wine mixture and heat to a very light simmer, uncovered, for about 10 minutes. Stir every now and then making sure the sugar is dissolved and the mixture does not boil. 


Remove and discard the spice bag. Serve the glogg in heated mugs with slivered almonds and golden raisins to garnish.



This episode is brought to you by Deep Eddy Vodka.


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About the Podcast

Beyond the Plate
Culinary Legends, Giving Back
Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.

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Andrew Kaplan