Network News

X My Profile
View More Activity
Posted at 12:46 PM ET, 11/12/2010

Something for the Weekend: Hot drinks for cold nights

By Fritz Hahn

After the sun goes down, this weekend's weather forecast looks more winter than fall, with lows plummeting into the 30s each night. What better way to stay warm than with a steaming cup of mulled wine -- especially if you're huddled under blankets on a bar's patio?

Head to Room 11 tonight for the seasonal debut of glögg, a Scandinavian mulled wine created by owner/bartender Dan Searing. Searing's glögg is adapted from a Swedish recipe, with clove, cinnamon and ginger added to warm red wine, plus a dose of black cardamom, which gives the mixture a full, smoky flavor, and a healthy measure of vodka. (You know, for extra warmth.)

There's only one catch.

Room 11 is encouraging customers to enjoy glögg on its large patio, which has about four times as much space as the tiny indoor bar. There are a handful of propane-fueled braziers outside for warmth, but if they're not enough, Searing has a supply of "authentic Swedish fleece blankets from Ikea" for guests to wrap themselves in if they start to feel chilly. "One of our servers was in Sweden recently, and he told me that people stay outside even in cold weather," Searing explains. It sounds like a challenge, but at least the glögg will keeps hands and stomachs warm.

For now, the drink will be available Fridays through Sundays only, with special hot toddies offered on weeknights.

Glögg sells for $6 a cup, or $4 during Friday's happy hour, which runs from 5 to 7.

By Fritz Hahn  | November 12, 2010; 12:46 PM ET
Categories:  Bars and Clubs  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati   Google Buzz   Previous: A big week for fans of Dogfish Head beers
Next: Minds behind Siroc to open sister restaurant Vento in Dupont

Search Going Out Guide for More Events

By Keyword

No comments have been posted to this entry.

The comments to this entry are closed.

RSS Feed
Subscribe to The Post

© 2011 The Washington Post Company