WEEKDAYS 1e|12c|p

Autumn Wassail

Chad Solomon and Christy Pope of Cuffs/Hanna Lee Communication
Servings: 1
1 to 30 min

Enjoy this tasty cocktail!

  • Ingredients
  • step-by-step directions
Autumn Wassail
  • 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
  • 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.
  • 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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