By Aillinn Brennan • Special to The Current
When you think about that picture-perfect Christmassy place….there’s lots of snow elegantly resting on big beautiful evergreens and reindeer pulling sleighs. Hello, North Pole. Santa’s official North Pole hometown, Rovaniemi, is just four miles south of the Artic Circle in Lapland, Finland. There is plenty of snow and chilly temps perfect for sipping Scandinavia’s holiday drink, Glögg.
This spicy and citrusy hot wine cocktail varies slightly from country to country and has been a Scandinavian tradition dating back to the 1500’s when it was the drink of messengers who delivered mail in these chilly, snowy parts on horseback or even on skis. The festive cocktail features clove, cardamon, ginger, cinnamon and citrus peels simmered in water then strained. The fragrant liquid is added to wine or spirits (or both). At the time of serving raisins and almonds are often added. Glug that Glögg!
In Medieval Brittan, Wassail, is similar to Glögg but made with mulled apple cider instead of wine. The origin of its name in the Old English means “be hale”. This hale and hearty drink originates from a Medieval Christmas ritual called Wassailing where the village gathers around the oldest apple tree in the orchard to drink the Wassil and sing songs which will invoke the “good spirits” to ensure a fantastic apple harvest the following autumn. “Old apple tree, old apple tree: We’ve come to wassail thee…..hats full, caps full, three-bushel bags full; Barn floors full and a little heap under the stairs!”
Eggnog is the American contribution to holiday deliciousness. Rich and creamy, it is an egg and milk punch traditionally made from milk, cream, sugar, whipped egg whites, egg yolks, holiday spices and a spirit. Its origin can be traced to the Colonists who had plentiful milk and eggs on hand to mix it up. The spirit used would depend on the politics du jour. Once brandy was heavily taxed, rum jumped into the recipe. Bourbon, Americas whiskey, became a suitable substitute when during the American Revolution, rum became less in supply. And of course, good ol’ Moonshine would do when bourbon was too expensive
In the Italian Alps, a hot version of Eggnog called Bombardino, literally the bomb, is happily sipped at ski resorts this time of year. It’s made with eggnog and brandy served warm and topped with whipped cream and a dash of cinnamon. It was created on the fly by the proprietor of a ski resort to offer to skiers escaping blizzard conditions for the comfort of the bar. He whipped together milk, whiskey and zabaglione, an egg-based custard that he had on hand. He brought the mixture to not quite a boil and served it to the cold and tired skiers. One declared, “Damn! It’s a bomb!” Italy you’re the bomb!
So, whatever your taste? Spiced wine, spiritual cider or a decadent egg and milk punch let the toast be the same! Buon Natale, Bliþe Geol, Hyvää Joulua, Merry Christmas!
Aillinn Brennan is proprietor of The Marion Hose Bar
located at 16 W. Broadway in Jim Thorpe.
For more visit www.marionhosebar.com
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