Mulled wine and grog are hot drinks made with alcohol. The main difference between these drinks is that wine is used to prepare one, and rum is used for the other.
Mulled wine: history and composition of the drink, preparation technology
The word mulled wine comes from the German glühender Wein, which means "flaming wine", the drink got this name due to the fact that hot red wine is used for its preparation. It is believed that the birthplace of the drink was Ancient Rome, since red wine with the addition of spices began to be consumed here, but still it was still not quite mulled wine, since they drank it cool.
Hot drink became popular in Austria, Germany, Czech Republic, Great Britain and Switzerland around the 18th century, at which time it was prepared during national holidays and was also sold in Christmas markets. Mulled wine was very popular in winter, because with it it warmed, healed from colds and helped to restore strength.
Classic mulled wine is prepared on dry red wine, with the addition of spices (cloves, nutmeg, cardamom, ginger, bay leaf), sugar, water and fruits. Sometimes, to increase the strength, a little cognac or rum is added to mulled wine.
Mulled wine is prepared as follows, water with spices is boiled separately and infused for 10-15 minutes. Then the wine is slightly warmed up over low heat, infusion of spices is poured into it, sugar and fruit are added, after which they are kept on fire a little more, in no case bringing to a boil. The finished hot drink is immediately poured into glasses and drunk in small sips.
Grog - the drink of sailors
A drink made from rum, water and sugar instead of pure rum first appeared in the diet of British sailors in 1740, by order of Vice Admiral Edward Vernon, who bore the nickname Old Grog. For sailors, grog was a salvation from scurvy, hypothermia, colds and at the same time saved them from drunkenness due to a much lower strength than that of rum. Grog, made from one part rum and three parts water, was served to Royal Navy sailors every day until this order was abolished in July 1970.
And although the rule was canceled, the drink became popular not only among sea wolves, but also among the general population. For its preparation, they began to use not only hot water, but also tea, they began to add lemon juice, spices.
To prepare grog, the water is brought to a boil, then tea leaves, spices are added to it and infused for 5-7 minutes. Then the infusion is filtered and lemon juice and rum are added to it, the finished drink is drunk in small sips, no more than one glass at a time.
