Photo by Danny Nicholson

Drink of the Week: Glögg

Where: Domku, Room 11, Proof

Last week’s unseasonably warm temperatures aside, December’s chill normally marks the beginning of holiday drink season. So this week we celebrate our favorite Swedish import outside of ABBA and Ikea: Glögg.

Glögg is the Scandinavian answer to mulled wine, and the spicy, citrusy beverage is typically consumed in Sweden, Norway, Denmark, and Finland between Advent and Christmas. Though there are countless variations on mulled wine, several ingredients set traditional glögg apart from the rest. Cardamom, a common flavor in Scandinavian baking, lends it’s a floral note to rich cinnamon and cloves, while orange peel and fresh ginger help brighten up the earthiness of red wine. Aquavit (or vodka, brandy, or port) may be added, depending on how boozy you want to get. Finally, each steaming cup is topped off with some raisins and almonds for garnish.

You can find a couple different versions of glögg around town, though it’s also easy to whip up at home. Domku Cafe, with it’s focus on Scandinavian cuisine, is a go-to for a mug of glögg. Room 11 also keeps glögg in rotation during the wintertime. If it’s not too chilly out, you can sip your Swedish libation snuggled up next to their outdoor fire pit. And if you’re in town on December 25, hit up the bar at Proof for a glass of glögg as part of their Christmas day drink specials.

Small Bites

Punch in your bowl
Who doesn’t like a free glass of punch? If you haven’t got plans tonight, head over to Union Market for a seasonal punch happy hour with Dan Searing of Room 11 and author of The Punch Bowl. Searing will be signing copies of his book from 4-7 p.m. at the Salt and Sundry and Buffalo and Bergen booths inside of Union Market.

It’s the end of the world as we know it… and I feel hungry
Eat like there is literally no tomorrow at Oyamel’s End of the World Dinner on Friday, December 21. Specials include tacos stuffed with lobster and cavier, foie gras, and gold leaf, as well duck fat poached halibut, pasta with shaved black truffles, wild boar chops with mole, and chopped venison heart. You can pair your decadent meal with one of several cocktail specials, like the Frozen in Time margarita made with passion fruit and guava “cavier”, mezcal, and smoked salt. All items are available ala carte.

More dosas, less pop-up
DC Dosa has made the leap from a pop-up restaurant to something more permanent. Starting on Monday, the restaurant will open up a stand inside the Foggy Bottom Whole Foods, selling their namesake Indian crepes stuffed with spiced vegetables. Be sure to stop by for a free tasting. DC Dosa is the first concept to come out of StartUp Kitchen, a local, food-focused business incubator.