The Swedish version - glögg - is flavored with traditional baking spices and botanicals. Kick that up a notch with the 20 percent alcohol of distilled spirits instead of red or white wine, and you have Geijer Glögg. Billed as the first glögg liqueur in the world. Company founder Martin Geijer collaborated with St. George Spirits in Alameda to create a formula using neutral spirits distilled from grain to enhance the spice notes in the liqueur. He now produces the elixir in his own facility in San Carlos, but the recipe remains the same. The spirit backbone brings the aromas and flavors of cardamom, clove and cinnamon to the fore and keeps things from being overly sweet or cloying. It can be sipped cold or warm (the traditional way). It also makes an incredible substitute for vermouth in traditional cocktails or you can get creative and sip it with muddled orange and rye whiskey or in orange juice with a splash of club soda.
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