A Swiss Hot Toddy

While Adam and I were on our honeymoon in Switzerland, we were cold. And I mean, really cold. It was February and we were walking around in the Alps of Switzerland. Naturally, the Swiss created ways to stay warm during the cold, winter months in their snowy alpine environment. Much to my delight, one of those creations is a spicy, warm-you-from-the-inside-out cocktail. This deliciously potent concoction is called Glühwein, and it's the perfect accompaniment to a cold winter afternoon in Switzerland or even Augusta.

My first taste of glühwein was the on same afternoon we arrived in Switzerland. We were walking around Lucerne during Fasnacht, and everywhere I turned, I saw someone with a tiny, plastic Solo-like cup of steaming red liquid. I just had to find out what was in that cup because they looked warm and I was cold. At every corner, there was a water cooler full of the drink and a sign above advertising a small cup of glühwein for 50 Swiss cents. I tried it and it was love at first sip. It's a warming sensation that takes over your whole body and soul. I knew I had to have more. And I did...at every restaurant, at every bar, and at every rest spot in Switzerland.

I tried making glühwein for the first time on Friday night. I had the gang over for coctails before the Christmas rush began, and knew it was the perfect time for the best cold weather cocktail anyone could imagine. Everyone was a little skeptical because of the name (it's actually pronouced like "glue vine"), but once they took their first taste, they were in love. While I was searching for a recipe, I came across a pretty accurate description of glühwein...a warm, winter version of sangria. Only, it's way better than sangria.

Try it out this year, and you can thank me when a little fire starts in your belly and spreads all the way from the tip of your head to the tips of your toes.

Glühwein
Serves 4
One bottle of inexpensive dry red wine (I used a $6 Merlot)
Scant 2/3 cup sugar
Juice and peel of half a small orange
4 whole cloves
2 cinnamon sticks
2 bay leaves
Spiced rum (optional)

Put everything in a heavy bottomed pot and stir to melt sugar. Put heat on low and leave it simmering for an hour. Never let it boil. Strain out spices and peel. Serve in mugs and top with a splash, just a splash, of spiced rum.


In Grindelwald, standing next to a cauldron of Glühwein.