6 ounces 1/4 cup dried cranberry (juice sweetened if possible)
0.5 inch ginger root fresh peeled sliced
1 stick ground nutmeg and 1 cinnamon per drink
0.8 cup brown sugar light packed
12 peppercorns whole white
6 allspice whole
Equipment
pot
cheesecloth
kitchen twine
Directions
To make the wassail, wrap the cloves, allspice, ginger, cinnamon sticks, and peppercorns in cheesecloth and tie with kitchen string.
Combine the cider, cranberry juice, brown sugar, and spice bag in a large pot over high heat. Bring to a boil, then reduce heat and simmer 30 minutes.
For each serving, put one ounce of the bourbon into a mug and fill it with hot Wassail.
Garnish with a dusting of nutmeg and a cinnamon stick.
The Wassail can be stored for several days in a covered container in the refrigerator. If you like lots of spice, you can make it a day ahead and leave the spice bag in the container overnight.
From The American Cocktail: 50 Recipes that Celebrate the Craft of
