Glogg in the Mill

Here’s a treat that’s very new to the scene and I’m betting that, a century from now, scribes such as I will be noting that ‘Glogg in the Mill’ is still being served as a December holiday favourite.

Glogg in the Mill


  • 50ml

    Lagavulin™ Single Malt Scotch

  • 30ml

    Glogg liqueur

  • 2

    Dashes cardamom bitters

0 units of alcohol per serve



  • Method

    Stir over ice and strain into a stemmed glass. Add the garnish.