Swedish Mulled Wine

Heat the port wine in a large stockpot with a lid over medium heat until it reaches just below the boiling point. Add bourbon and rum; continue to warm until just below the boiling point. Set aside the bottles and their lids for future use in storing leftover glögg.

Prepare a spice bundle by placing the cinnamon stick, orange peel, cloves, and cardamom pods in the center of a square piece of cheesecloth. Gather the edges of the cloth and tie them together with kitchen twine to secure; set it aside.

Once the wine mixture is very hot but not boiling, carefully ignite it with a long-handled match. Wearing heat-resistant gloves, slowly pour sugar into the flames; allow the mixture to burn for 1 minute. Cover the pot with a lid to extinguish the flames and turn off the heat; let it cool, covered, for about 10 minutes.

Add the prepared spice bundle, raisins, and almonds to the cooled wine mixture; let it cool to room temperature over the course of about 1 hour.

Strain the cooled glögg and reserve the raisins and almonds for later use.

To serve, warm a small amount of glögg in a saucepan over medium-low heat until it reaches just below the boiling point, about 5 minutes. Ladle approximately 3 ounces of warmed glögg into a small coffee cup or Swedish-style mug, and garnish each serving with a few reserved raisins and almonds.