Wassail Holiday Cocktail Recipe
Jessica Simmons and Kim Cressell, owners of The Reserve
Serves up to 16
A great way to serve wassail is to put a roasted apple in each mug and ladle the hot wassail brew over it, when done. Provide each of your guests with a spoon so they can eat the apple, too.
12 small tart apples (mix of Macintosh and Cortland, but other types like Empire can work, too)
6 pints apple cider
6 pints ale (you can also use a Stout, a Porter, or Shocktop)
2 pints of red wine (we recommend a Cabernet)
1 cup brown sugar
1-1/2 to 2 teaspoons each of ginger, cinnamon, nutmeg (to taste)
2-3 whole cloves
1 lemon, zested
½ lemon (juice only)
Set oven to 350 degrees. Peel and core apples and dry-roast them (using no sugar) in a roasting pan with 1 to 1-1/2 inches of water on the bottom of the pan. You’ll want to roast them until they almost burst, around one hour.
While the apples roast, combine the apple cider with the brown sugar and one pint of ale, along with the spices, lemon juice and lemon zest. Simmer the liquid concoction over low heat on the top of the stove for 20 minutes. Add remaining ale and wine and heat on warm, but do not boil.* Ladle the liquid into cups over the roasted apples and serve.
*Non-alcoholic or lesser alcohol version: You can bring the ale and wine mixture to a low boil, cooking off the alcohol.