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Glögg: A festive Scandinavian drink

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    David Carlson, founder of Marshall Wharf Brewing Co., makes his family recipe for glögg, a traditional Scandinavian drink served during the winter, especially around Christmas. Step One for preparing the mulled wine: Put on your Team Sweden hockey jersey. Staff photo by Derek Davis

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    The next step for making glögg involves adding a bottle of red wine and pouring a bottle of aguavit, in this case Brennivin, above, into a pan.

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    David Carlson next adds spices, including broken cinnamon sticks, above. The mulled wine also calls for a dried orange peel, cloves, dried figs, raisins and almonds. Staff photo by Derek Davis

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    "I have relatives who will make this at Thanksgiving, as a tradition," Carlson says, "and then save it until Lucia, which is the 13th of December." Staff photo by Derek Davis

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    Sugar cubes that have been dipped in the mulled wine are held over flames that will eventually melt them into the brew. The flames are gentle but burn for longer than you'd expect, Carlson says.

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    "The word 'glögg' translates roughly to glow or burn," Carlson says. "The idea was that in the caramelization process, you're burning off a little of the alcohol but you're also melting that sugar, so you're adding an extra depth of flavor there." Staff photo by Derek Davis

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    Once the wine is ready, Carlson pours it into a traditional copper glögg pot, with small cups that attach around the rim. Staff photo by Derek Davis

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    The glögg pot has a small flame underneath to warm the mulled wine. It resembles a vintage fondue pot. Staff photo by Derek Davis

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    "I think he felt the pressure was on to put on a good show," says Carlson, above, of his grandfather. "This flaming glögg was something he did for his parties and that he passed on to his kids." Staff photo by Derek Davis

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    Carlson's grandfather apparently got the recipe from a 1940s-era Swedish cookbook. Staff photo by Derek Davis

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    David Carlson samples the fruits of his labor. The glögg begins with a lot of alcohol, but in the end it goes down smoothly. Staff photo by Derek Davis

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