Vail Daily food feature: Get your gluhwein
Pepi’s Restaurant and Bar, Vail
Courtesty of Executive Chef Helmut Kaschitz
1 liter red wine
1 apple, sliced
1 orange, sliced
2 limes or lemons (personal preference)
1 cup sugar
Half a cup of “strong” rum, for best flavor
1 cinnamon stick
5 whole cloves
Sugar as needed
Combine ingredients together in a large pot, boil on a stovetop for 10 minutes. Strain the whole ingredients after they have steeped overnight. Serve hot.
Serves four to six people.
The King’s Club in the Sonnenalp, Vail
A large pot filled with a little bit more than half a bottle Burgundy red wine
8 to 10 ounces Stroh rum
Almost one spoonful whole cloves
Two handfuls of white sugar cubes
6 ounces port wine
6 ounces apple juice
3 or 4 cinnamon sticks
One entire orange, sliced, but not peeled
Combine ingredients and heat up slowly. Boil for five to eight minutes; serve hot.
Serves four to six people.
Frost Bar in The Sebastian, Vail
Courtesy of Luther Thomas, lead bartender
4 bottles red wine
1 1/2 - 2 cups brandy
1 1/2 cup elderflower liquor
6 cinnamon sticks, broken in half
2 tablespoons of whole cloves
12 to 15 whole pieces of star anise
4 slices fresh orange
Sugar or agave nectar, as needed
Combine ingredients and simmer for 20 to 30 minutes; do not boil. Add sweetener, as needed. Strain and serve hot. Garnish with a cinnamon stick.
Serves 15 to 17 people.
The Rose, Edwards
Courtesy of Bar Manager Mark Summers
1 bottle Sternthaler Gluhwein from Nuremburg, Germany
Distribute servings. Heat beverage and serve it with a slice of orange, some cloves and a cinnamon stick.
Serves as many people as you choose.
if you’ve ever skied in the Alps, chances are you have also après skied. The post-slope custom runs deep in the colder climates of the European continent and is also ever-present here in our Rocky Mountain ski towns.
Austrian ski racers came here in Vail’s early days, instilling a Tyrolean tradition into the local lifestyle, architecture and cuisine. So it’s here, in the now world-renowned ski capitals of Colorado, where the heritage of gluhwein still lives on in every treasured toast.
Gluhwein is a version of mulled wine, originating primarily in German-speaking countries. The name of the ever-popular “glow-wine” comes from the hot irons that were once used for mulling spiced red wine — enjoyed most especially around the holidays.
Nordic countries refer to their rendition of the beverage as “glogg,” and in the Netherlands it’s “bisschopswijn”; both embrace many of the same preparations as the German-style cold weather cocktail.
Native Austrian Helmut Kaschitz is the executive chef at Pepi’s Bar and Restaurant in Vail. Kaschitz said back in his home country, gluhwein is a favorite in the winter on cold days, especially after skiing. The drink’s comforting qualities can become almost too relaxing after a few too many, however, as Kaschitz fondly explained.
“It is very strong,” he said. “If you are in the bar and you have a couple of those, you feel warmed up from the inside, which makes you feel really comfortable. But when you go outside, it has some side effects — if you know what I mean — so drink it in moderation.”
Kaschitz authentic recipe combines Burgundy red wine, spices, fruit and rum. He said he allows all the ingredients to steep together overnight so that the gluhwein take on its fullest flavor.
An international libation
Even more modern bars have been incorporating the classic warmer into their winter menus. Luther Thomas, lead bartender at Frost Bar in The Sebastian, said the Vail establishment caters to a diversely thirsty crowd.
“We are an international bar here at Frost,” Thomas explained. “And gluhwein is a very popular international drink, especially in places like Austria.
“I think it’s really welcoming,” he continued. “It’s like something from your mom’s kitchen.”
Thomas said he likes to keep his recipe at a simmer during preparation, but never at a boil.
“I try to really concentrate on a balance of spiciness and sweetness,” he explained of the original Frost recipe. “And I continuously try to fine tune that balance.”
Australian Mark Summers (yes, AustrALian), bar manager at The Rose in Edwards, said mulled wine is even a popular drink at Aussie ski resorts. He said The Rose serves a bottled version of gluhwein from Nuremberg, Germany, and he said it’s definitely one of the more reasonably priced cocktail options on the menu. Gluhwein from a bottle? Think of it as bottled spiced apple juice, i.e., apple cider.
“You can add any herbs and spices that you want to it,” Summers explained. “We serve it hot with a slice of orange, some cloves and a cinnamon stick.”
In European tradition
Many of the local hospitality establishments that boast German, Austrian and Swiss backgrounds are always looking to foster more appreciation of their beloved homeland heritage, including the family-owned Sonnenalp hotel in Vail.
“In Europe, when you get done after a long day on the mountain, you crave something warm, relaxing,” said Robert De Corah, supervisor of the Kings Club in the Sonnenalp. “Here, we invite everyone in for an après ski to sit in our elegant-yet-comfortable Kings Club.”
De Corah said the Kings Club feels like a millionaire’s living room in the Alps, and guests can come and curl up by the fire and enjoy a nice glass of gluhwein on the Sonnenalp’s comfy couches — custom made in Bavaria.
“It’s probably the most you can come to actually being in Germany,” he said.
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