"Thank you so much for the past few months. It was delightful, and I think the Glogg flavor may have been the best thing I've ever eaten :)" — Gina H.
On the first day of Christmas, my true love gave to me...
a partridge in a pear tree. In a pint. We're kicking off our Twelve Days of Xmas pint series with this little burnt honey and poached pear number. Salted with that good stuff from Amagansett and spiced with local ginger root.
Oh my Gløgg.
After an afternoon spent foraging for holly, gathering twigs and pinecones and moss, we'd return home in the early dusk to assemble our holiday wreaths. Gløgg on the stove, aebelskivers in the pan, lingonberry jam and powdered sugar out on the table for the dipping - these are holidays in Copenhagen. This month, we deliver one part of this tradition right to your table. Gløgg in a pint. Spicy. Strong. Made with the traditional soaked raisins.