Christmas Punch - Kerrouet House Glugg

Christmas is not yuletide without a decent glugg to warm the cockles of your heart during these dark, depressing, dank, dreary, dismal December days and one of the best gluggs in the world is made at Kerrouet House. The recipe is unique to Poul Jensen who invented it in Denmark for his restaurant clients who needed cheering up! In these days of investment woe and negative reporting we can all do with an extra lift so here it is. We call it the Jensen Punch! I warn you don't drink this one and drive!

You will need:

4 bottles of red wine

1 bottle of port

1 bottle of cognac

1 bottle of vodka

1 litre of water

Spices

2 cinnamon sticks

40 cloves

1 star anise

400 grams raw sugar (mollases)

200 grams of raisins

200 grams of chopped almonds

Method

Boil the water, sugar and spices slowly for 40 minutes. Take off the heat. Add the alcohol. Only heat up what you need to drink and don't allow to boil as you will remove the alcohol! Serve in a warm glass with raisins and almonds. Keep in a cold place if you have any left over which is very unlikely!!