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| | It's Glogg Time: Bars + Clubs: Karl Klockars: CenterstageChicago.com |
 | | Simon's Tavern Ground Zero for glogg in Andersonville, proprietor Scott Martin carries on the tradition that began with original owner Simon Lundberg in 1934. |
 | | Simon's goes through more glogg than anyone else in the neighborhood, made by Martin himself with mulled port wine, cloves, cinnamon, cardamon seed, orange peel, sugar and "a few secrets I won't divulge," he says, topped with sliced almonds and white raisins. |
 | | Serve the glogg in Irish coffee mugs with a twist of orange peel, cheer "skol!" and imbibe. |
| www.centerstagechicago.com /bars/articles/glogg.html (796 words) |
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