Glug

Directions

1. 1
   You'll need a large soup pot with a lid, and a small sauce pan.
2. 2
   Pour the wine into the pot.
3. 3
   Add all other ingredients except the sugar and the 190 proof grain alcohol.
4. 4
   Set pot on stove at high heat.
5. 5
   Bring just to boiling, then reduce heat to maintain a slow simmer.
6. 6
   In the sauce pan, burn about half the sugar until it is brown and caramelized.
7. 7
   Add the caramelized sugar and the remaining granulated sugar to the pot.
8. 8
   Continue low simmer, stirring occasionally for 1/2 hour.
9. 9
   Pour in the 190 proof grain alcohol, turn heat to high setting, and bring just to a boil.
10. 10
    Turn off heat.
11. 11
    When batch cools a little, light it off with a match and let it burn for only 10 seconds.
12. 12
    Put out the fire with the lid.
13. 13
    Remove the fruit, spices and other solids with a slotted spoon.
14. 14
    Pick out and save the almonds; discard other solids.
15. 15
    Serve glug hot in small cups with an almond in each cup.
16. 16
    Glug can be stored indefinately in bottles; use the empty port bottles.