Glug
A recipe from the 15th-16th Century
2.3lt (4 pints) Dry red wine
225g (8oz) Raisins
340g (12oz) Sugar
570ml (1 pint) Whiskey
2 Cinnamon sticks
12 Cloves
12 Cardamom pods crushed
Place cinnamon sticks, cloves, and cardamom in a muslin bag.
Bring all ingredients except whiskey to a boil.
Remove from heat and allow to cool before adding whiskey.
Leave the bag of spices in for 12 hours, remove and bottle.
Improves with time.
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