The Bite Magazine - Autmn/Winter 2020 - Issue 28

T he festive season between November and early January every year is usually the period in which we consume the most alcoholic drinks. There are several iconic types of beverages that have histories attached to it, such as Glögg, a sweet, high-octane mulled wine prepared with lots of spices, red wine, port wine, and brandy. It is served warm and therefore very popular around Christmas when temperatures in Scandinavian countries drop hard. King Gustav I, Vasa of Sweden, was apparently fond of a drink made with German wine, sugar, honey, cinnamon, ginger, cardamom, and cloves. In 1609, they named it ‘glödgad vin’ meaning glowing-hot wine and later short- ened it to ‘glögg’. Its popularity quickly spread through the European nations, and in the 1890s, it became a Christmas tradition of many countries. The Swedes use Aquavit, the Finnish opt for Vodka, the Irish are set on Irish whiskey, and the United States use Bourbon or Brandy. Sloes are small berries that grow wild in hedgerows all over England but are not widely cultivated because they have an off-taste. The Brits got creative and soaked the berries in gin and sugar to create a unique liqueur that is tart, yet possesses a delicious richness and great depth of flavour. It is traditionally drunk in cold winters, especially on the Boxing Day hunt. Drinks were made of sugar, sloes, and alcohol as early as 1717 and 1838, but it wasn’t until the 20th century that sloe gin became a drink in its own right. bitedrinks Christmas Spirit Drinks