In a 6-8 quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and slightly crushed cardamoms, whole cloves, ginger and cinnamon.
Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar.
Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.