Swedish Glogg(Beverage)

Wrap herbs in cheesecloth.

Let herbs steep in Port wine, Madeira and sherry a couple of hours in a big pot.

Heat up slowly. Take sugar and place on a rack over the pot with the herbs and wine mixture.

(You can also place the sugar in a metal conical sieve.) Heat cognac in a small pot; pour hot cognac over sugar (light it), then ladle wine mixture over burning sugar until dissolved.

Cover; heat to boiling.

Pour through a strainer.