Originally made with mead and honey, this early American cocktail precursor is wonderful whether served cold, during the bright days of early autumn, or hot, during the latter part of the season.
- 1 ½ oz rum, bourbon, or applejack
- 3 or 4 oz wassail mix (see recipe)
- Garnish for Hot Autumn Wassail: clove-studded orange wedge
- Garnish for Cold Autumn Wassail: Granny Smith apple slice
- Wassail Mix
- 1 qt apple cider
- 1 pt unsweetened pomegranate juice
- ½ c sugar
- 1 c freshly squeezed orange juice
- ¾ c freshly squeezed lemon juice
- 3 cinnamon sticks
- 1 tsp whole cloves
- 1 tsp whole allspice
To make wassail mix, combine all ingredients in a pot and bring to a boil. Reduce heat and simmer for at least 1 hour or until all ingredients are well incorporated.
To make a Hot Autumn Wassail, add spirit of your choice to a large mug and top with 4 oz of wassail mix. Garnish with clove-studded orange wedge. To make a Cold Autumn Wassail, add spirit of your choice and 3 oz of wassail mix to a cocktail shaker then fill it with ice. Shake vigorously, then strain into a chilled cocktail glass. Garnish with the apple slice.