• 1 gal port wine (1/2 port, 1/2 tawny port)
• 5th brandy (Napoleon French)
• 5th bourbon (Corby's)
• 1 pint light rum
• 5th grain alcohol (Crystal brand/Everclear)
• 15 cardomon pods, broken
• 12 cloves, whole
• 4 cinnamon sticks
• rind of 1 orange
• 2 pieces ginger or crystalized ginger
• 3/4 cup sugar
• 3/4 lb. raisins
• several packs blanched almond halves

In 2 qt. saucepan with tight cover, place 1 qt. water and spices (combined into a cheese-cloth sack). Simmer 45 minutes.

In large caldron with tight fitting lid, pour simmered water and add wine. Heat to simmer but do not boil. Cool. Add liquors. Simmer but do not boil. Cool. Stir in 3/4 cup sugar. Cool.

Very carefully ignite surface with match. Let burn a short time. Cover to put out flame. Repeat.

Into another cheese-cloth sack put raisins and almonds and then put into glög and let stand covered. Pour liqor back into bottle and throw away spices. Cool. Squeeze cloth with raisins and almonds.

When serving do not boil. Add raisins and almonds to each cup.

From David Brecha