Simon's debuts white glogg
Fans of hot mulled wine know no sweeter words than “It’s Glogg Time,” the phrase that’s illuminated on a neon sign every winter at Andersonville’s Simon’s Tavern (5210 N Clark St, 773-878-0894). (There’s sort-of-technically glogg at the bar in summer, too, served frozen from the slushie machine, but to be honest, we don’t really mess with that stuff.) This year, Scott Martin, the bar’s owner and gloggmaster, is adding a companion drink to the deep-purple warm-up of decades past. “I had heard that in Scandinavia during the holidays, there were a few attempts at making white glogg,” Martin explains, though the pale version has never gained the popularity of the dark variety. So this year, Martin’s been experimenting with stewing white port wine with pears, vanilla beans and more. Try the traditional glogg or the debut batch of white glogg at St. Morton’s GloggFest, Saturday 20 from 7–11pm at the Swedish American Museum (5211 N Clark St, 773-728-2995, $30 at andersonville.org).