Blazing Gløgg
  1. Add the cognac and the port to a blazing tin.
  2. Set that on fire, and pour back and forth between two blazing tins.
  3. Try not to burn yourself.
  4. Pour into the glass, add the tisane to garnish.
Recipe Notes

Recipe adapted from Mjølner Sydney.

*For the spiced cognac: combine 100g of raw sugar, and 5g each of juniper, elderberry, oak, and chicory, with 700ml cognac. Sous-vide at 55C for two hours, strain and bottle.

**For the cranberry-infused port: combine 200g of cranberries with 1600ml port and sous-vide for 2 hours at 55C. Strain and bottle.