|Dry red wine||4⁄5 Quart (1 Bottle)|
|Dry sherry||1 Cup (16 tbs)|
|Vodka||1 Cup (16 tbs)|
|Sugar cubes||2⁄3 Cup (10.67 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Whole almonds||3⁄4 Cup (12 tbs)|
In a 3-quart pan or kettle, combine wine, Sherry, vodka, cloves, and cinnamon.
Place over medium heat until hot enough to sip; do not boil.
Remove from heat and present for flaming before your guests (do not set pan beneath an exhaust fan or anything that can catch fire).
To flame, mound as many sugar cubes as possible in a slotted spoon or ladle and dip quickly into glogg.
Lift out at once; hold a lighted match close to surface of punch to set aflame, then spoon glogg frequently over cubes to melt sugar and maintain flame (agitating the liquid releases alcohol fumes that burn).
Add any remaining sugar to ladle and melt by same technique, or stir into glogg.
You can serve glogg as it flames; keep it warm on an electric warming tray or over a candle until all is served.
Add a few raisins and almonds to each cup.