CLEVELAND, Ohio – The trio of sisters who operate StoneWater Golf Club have launched a drink steeped in tradition and perfect for the holidays: Cleveland Glogg.
Lindsey, Kathryn and Whitney Neidus are making, labeling, producing and selling the glogg – a drink that dates more than 500 years at least. Their version of the Swedish mulled wine is made with Tawny Port, cinnamon sticks, golden raisins, sugar, cloves, orange peel and cardamom. Recipe variations exist in multiple countries for the drink, but the flavors merge into a cup of holiday warmth.
Lindsay encountered glogg on a trip to Chicago a few years ago, and it didn’t take her long to fall in love with the drink.
Simon’s Tavern, a neighborhood joint that opened in 1934, was serving glogg.
“People go crazy over it,” she said. “Everybody goes there, they buy jugs of it, they drink it there. … I was ‘What is this?’ It was amazing. It’s warm, it super boozy.”
Each year the sisters try to do something “booze-related” to serve and sell. Last year they made cocoa bombs.
But the glogg is extra special because the sisters had a tradition of going downtown the day after Thanksgiving, staying in a hotel, shopping, checking out the lights, eating at Li Wah for Christmas dinner. And sipping glogg also is a traditional moment for the holidays.
“What was so cool about the glogg - besides being delicious and yummy - was the tradition of having it,” Lindsey said.
The name came naturally, they said. “It just felt like bottling up that tradition in a jar made a lot of sense,” she added.
The serendipitous part of the story came a few months ago, when Alex Lenk was hired as chef de cuisine. In October, they told him about their plans for the glogg.
" ‘My family has been making glogg forever,’ " Lindsey said he replied. " ‘I have a recipe that has been passed down for generations.’ "
His mother texted the recipe, which was scrawled on an old, yellowed index card, Kathryn said.
“We were lucky they were able to share it with us and kind of bring it to life,” said Kathryn, who is executive chef at Rustic Grill.
It “was fate,” said Lindsey, who said they sipped their way through multiple versions and settled on a final product. Lindsey designed the labels. And the entire project is done in house, as are sauces and rubs they are making, packaging and selling.
And while the cocoa bombs were more of a trend, they see glogg returning and are hoping for retail distribution. For now it’s sold only at Stonewater by the glass and bottle.
“Ninety percent of the people who come through have never heard of it,” Lindsey said.
Every culture has a version of glogg, she added, and every recipe is slightly different.
“I’ve gotten lost in a deep, deep glogg world,” Lindsey said.
“Glogg” - from the Swedish word “glodga” - means “to burn,” or “to mull.” Mulled wine is heated and served with spices and sugar mixed in. Consider glogg a wine version of Christmas Ale: Spicy, seasonal, special.
The key, Kathryn said, is to warm it, but don’t let it burn. If you see steam, it’s probably ready. A few of the golden raisins also are put in the bottom of the cup when it is served.
If it boils, you are cooking off the alcohol, Kathryn said, “and nobody wants that.”
More info
The Rustic Grill is the restaurant at StoneWater Golf Club, which is at 1 Club Dr., Highland Heights. Cleveland Glogg is 16% alcohol. The 750ml bottles are $29 with 10% case discount. Bottles should be refrigerated after opening and used within two weeks. Email clevelandglogg@gmail.com for details or orders.
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I am on cleveland.com’s life and culture team and cover food, beer, wine and sports-related topics. If you want to see my stories, here’s a directory on cleveland.com. Bill Wills of WTAM-1100 and I talk food and drink usually at 8:20 a.m. Thursday morning. Twitter: @mbona30.
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December 13, 2021 at 06:30PM
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