Glögg, or gløgg, if you’re Norwegian, is just one of many variations of mulled wine savored throughout the chilliest corners of the world. The French enjoy their vin chaud, the British their wassail. In Germany and Austria — and at Chicago’s Christkindlmarket too — it’s known as glühwein. Usually, mulled wine is made from red wine, although sometimes white, sweetened and simmered with citrus peels and a medley of warming spices. Whatever alcohol is evaporated while cooking is often replaced with a shot of liquor, typically aquavit, vodka, brandy or rum. Served steaming hot, “it’s just Christmas in a mug,” Scott Martin, owner of Simon’s Tavern in the Andersonville neighborhood. Tap on our bio link to read more. —— Photo 1: Glögg made at Simon’s Tavern (@simonstavern), 5201 N. Clark St. in Chicago. Photo 2: Scott Martin adds port wine to a large pot as he makes glögg. Photo 3: Scott Martin pours glögg. Photo 4: Scott Martin at Simon’s Tavern with a bottle of glögg he made. ? Anna Lee Iijima / for the Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Glögg, or gløgg, if you’re Norwegian, is just one of many variations of mulled wine savored throughout the chilliest corners of the world. The French enjoy their vin chaud, the British their wassail. In Germany and Austria — and at Chicago’s Christkindlmarket too — it’s known as glühwein.

Usually, mulled wine is made from red wine, although sometimes white, sweetened and simmered with citrus peels and a medley of warming spices. Whatever alcohol is evaporated while cooking is often replaced with a shot of liquor, typically aquavit, vodka, brandy or rum. Served steaming hot, “it’s just Christmas in a mug,” Scott Martin, owner of Simon’s Tavern in the Andersonville neighborhood.

Tap on our bio link to read more.

——

Photo 1: Glögg made at Simon’s Tavern (@simonstavern), 5201 N. Clark St. in Chicago.

Photo 2: Scott Martin adds port wine to a large pot as he makes glögg.

Photo 3: Scott Martin pours glögg.

Photo 4: Scott Martin at Simon’s Tavern with a bottle of glögg he made.

? Anna Lee Iijima / for the Chicago Tribune
? Terrence Antonio James / Chicago Tribune