A cocktail from glögg - a threat or an opportunity?

​The cocktail boom gripping Europe is taking Christmas traditions in new directions.

The cocktail boom gripping Europe is taking Christmas traditions in new directions. Altia Akatemia’s coach Mikael Karttunen encourages people to be bold and spice up their glögg with a new twist and new flavours.

“Thanks to its rich spiciness and sweetness, glögg is receptive to the most surprising flavours. Coupling glögg with heated apple cider or sparkling wine to make a welcome toast are good examples of its versatility,” says Altia Academy coach Mikael Karttunen.

Mikael also urges people to try out their own glögg cocktail recipes. The rich flavours of glögg guarantee its compatibility with a majority of ingredients. According to his own words, Mikael—who has years of experience working as a bartender and a coach—has never been able to combine glögg with a flavour that would not have worked with it at all. The only aspect in respect of which he urges caution is the sweetness and high alcohol content of glögg.

“Glögg in itself is sweet, so it is advisable to avoid mixing it with very sugary ingredients. If you serve your glögg cocktail hot, you can and may want to consider reducing the alcohol content by using the non-alcoholic Blossa wine glögg,” says Mikael.

Mikael has prepared a number of glögg cocktail recipes for Altia. These recipes are sure to provide guests at any Christmas party with delightful surprises.


6 cl Blossa Vinglögg

6 cl Fresita sparkling wine

For a version that is lighter on alcohol, use non-alcoholic Blossa. For an entirely alcohol-free version, combine non-alcoholic Blossa with a non-alcoholic sparkling wine and strawberries.

“Christmas Night” Blossa-Cola (non-alcoholic)

1/2 non-alcoholic Blossa

1/2 cola drink

Glass: hot toddy glass/mug Garnish: raisins and almonds

Measure the Blossa and cola drink and pour them into the glass. Garnish with raisins and almonds.


½ Blossa Vinglögg

½ Schweppes Lemon Fusion

orange and lemon wedges, ice

Cool the Blossa, the lemonade, orange and lemon overnight in the fridge. Cut the orange and lemon into wedges and place them in a bowl or pitcher. Pour the Blossa over the fruit. Add the lemonade and plenty of ice. Mix carefully immediately before serving.

“Peaceful Christmas” Blossa-currant

4 cl of a low-sugar currant liqueur rich in berries

Non-alcoholic Blossa

Glass: hot toddy glass/mug

Heat the Blossa. Measure the liqueur into a glass/mug and add the hot Blossa. Garnish with red currants and star anise.

Did you know that the word “glögg” derives from the word “glödga”, which means to make something glow in Swedish? In the olden days, glögg was made by burning a spirits-dipped sugarloaf in spiced wine. The recipe for the Swedish Blossa was developed as early as in 1890, while in Finland, Altia’s long-standing product Hehkuviini was introduced to the market in 1933.

More information and contact:
Group Communications
Petra Gräsbeck
Director, Corporate Relations and Communications
petra.grasbeck [at]