Autumn Wassail
69be6270-73c1-41ae-910c-1cbb22be560c
Enjoy this tasty cocktail!
skill level
Easy
time
1-30min
servings
1
cost
$
Contributed by : Chad Solomon and Christy Pope of Cuffs/Hanna Lee Communication
This tasty cocktail is just the thing to cap off your evening!
things you'll need.
ingredients
- For the Wassail Batch:
- 1 quart Organic Apple Cider
- 1 pint Pomegranate Juice (Non sweetened and Not from concentrate)
- ¼ cup Sugar
- 1 cup Freshly Squeezed Orange Juice
- ¾ cup Freshly Squeezed Lemon Juice
- 3 Cinnamon sticks
- 1 teaspoon Whole Cloves
- 1 teaspoon Whole Allspice
- For the Cocktail:
- 1 ½ ounces (45ml) Louis Royer VSOP "Force 53" Cognac
- ½ ounces (15ml) "Santa Teresa 1796" Rum
- 4 ounces (120m) Wassail Batch if serving hot or 3 oz (90ml) Wassail Batch if serving cold
- Apple Slices and Cranberries to garnish
kitchenware
-
Cocktail Shaker
-
Cocktail Strainer
-
step 1ingredients 1 quart Organic Apple Cider
1 pint Pomegranate Juice (Non sweetened and Not from concentrate)
¼ cup Sugar
1 cup Freshly Squeezed Orange Juice
¾ cup Freshly Squeezed Lemon Juice
3 Cinnamon sticks
1 teaspoon Whole Cloves
1 teaspoon Whole Allspiceinstructions For the Wassail Batch: Combine all ingredients into a pot and simmer over medium -low heat for at least 1 hour or until all ingredients are well incorporated. -
step 2ingredients 1 ½ ounces (45ml) Louis Royer VSOP "Force 53" Cognac
½ ounces (15ml) "Santa Teresa 1796" Rum
4 ounces (120m) Wassail Batch if serving hot or 3 oz (90ml) Wassail Batch if serving cold
Apple Slices and Cranberries to garnishinstructions For the Cocktail: If you want this drink hot measure spirit into toddy glass then top with 4 ounces Hot Wassail batch. Or if you want it cold then measure the spirit and 3 oz of cooled Wassail batch into a mixing glass then add ice. Cap shaker and shake vigorously. Uncap shaker and strain into a chilled cocktail glass.
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