Holiday Cocktails
‘Tis The Season To Be Well Fortified

Put down that Corona, toss those limes, shelve the lighter spirits and prepare to get heavy with cloves, cinnamon, mulled wines and whiskies. The holidays are upon  us, and with them a season of time-honored cocktail traditions that bring people comfort and merriment.
    Whether it’s wassail — a word that comes from an Old English toast meaning “Be in good health” — or Milk Punch, a Southern favorite strong enough for Santa and elves the world over, this is the time of year when spirits get to dress up.
    Wassail, for instance, is made with no less than cinnamon sticks, 10 whole allspice, 8 whole cloves, a quart of cranberry juice, a quart of apple cider, 2 tablespoons of sugar, one Granny Smith apple and 1 cup of Calvados or apple liqueur.
    Milk Punch is a little less complicated, but still requires enough care to impress. It’s made with bourbon, whole milk, powdered sugar, vanilla and a touch of nutmeg — all of which is mixed Southern style, which means to taste. Which means add more bourbon right now!
    Bridget Albert, master mixologist for Southern Wine & Spirits, says part of the appeal of holiday offerings is the fact that they allow bartenders to strut their stuff, making customers feel like special guests.
    “I love the holidays,” Albert says. “Take something simple like mulled cider. It’s easy to make, but it’s so much fun to make. And there’s nothing better on a cold day.”   

Below are three holiday treats Albert says are sure to please.

Cozy PAMA Cider
    2 ounces of PAMA
    3 ounces of hot mulled apple cider
    Cinnamon
    Super-fine sugar
    Orange spiral
Heat white wine glass, rim with cinnamon and super fine sugar. Add PAMA and hot mulled apple cider. Garnish with orange spiral. (To mull cider add 2 cinnamon sticks and 4 cloves to one part of your favorite red wine and 2 parts of apple cider. Simmer for 20 minutes. Strain.) Remember: Heat wine glass with hot water and empty before building cocktail.

Egg Nog
    12 eggs
    3 pints heavy cream
    1 cup sugar
    1 cup cognac
    1 cup vanilla liqueur
    1 tablespoon of salt
Separate egg yolks from whites. Beat yolks. Slowly add cognac and vanilla liqueur. Place in refrigerator for 5 hours. In separate bowl, salt whites and beat into peaks. In another bowl, whip heavy cream and sugar until thick. Fold whipped cream into yolk mix. Fold into beaten whites. Chill for 2 hours. Garnish with nutmeg. Serve.

Hot Buttered Rum
    1 pound brown sugar
    1 pound salted butter, room temperature
    1 tablespoon cinnamon
    1 tablespoon nutmeg
    1 tablespoon ground cloves
    1 tablespoon allspice
    2 tablespoons of vanilla
Blend together. In a mug, add 2 ounces of spiced rum and 2 tablespoons of batter. Fill with hot water. Stir
and serve.                     NCB