Pour the alcohol and water in a large kettle over low heat.  Add the sugar to the liquid, along with the cinnamon sticks.
Cook over low heat for 5 minutes.
Tie the cloves, cardamom, caraway seeds, orange peel, and figs into a cheesecloth bag.
Continue cooking over low heat until the glogg is pale brown. 
Remove spice bag and cinnamon sticks.


To serve, put a couple of raisins and nuts into the bottom of each cup and fill with glogg.