Holiday Wassail
Recipe developed by Clif Family Marketing Manager and Resident Cocktail Aficionado, Samantha Newman Serves 10-12 INGREDIENTS: Wassail: 8 cups unsweetened cranberry juice 8 cups unfiltered apple juice ¾ cup freshly squeezed orange juice (3-4 full oranges) ½ cup lemon juice (6 lemons) 1 (2”) piece of ginger, peeled 2-3 orange slices 3 heaping Tbsp. Clif Family Solar Grown™ Raw Honey 2 heaping Tbsp. Clif Family Solar Grown™ Cinnamon Honey Spread 4 tsp whole cardamom pods 1 tsp cloves 1 tsp whole allspice 3 tsp coriander seeds 5-6 whole star anise 3 cinnamon sticks 8” x 8” piece of cheesecloth Bakers TwineCocktail:
1 ½ oz. brandy, spiced rum, or whisky 4 oz. wassail, hot (or 3 ounces wassail, chilled, if serving cold) 1 oz dry sparkling hard cider or brut sparkling wine Garnish: 3 skewered apple slices or an orange slice
DIRECTIONS: Wassail: Combine all liquid ingredients and the honeys into a large stock pot over medium heat. Add all of the dry spices, except for the cinnamon sticks and ginger, to the center of the cheese cloth square. Pull together the four corners of the cheese cloth so the spices are in a small pouch and secure with the baker’s twine. Add the spice pouch to the liquid on the stove along with the cinnamon sticks, peeled ginger, and orange slices. Reduce heat to low and gently simmer for at least one hour, stirring occasionally. Remove from heat and strain out the solids. Serve either warm or chilled (see remaining cocktail recipe below). Store any leftover Wassail in the refrigerator for up to 7 days. Cocktail: If serving hot: Add the cognac, rum or whisky to a hot toddy glass or a mug, followed by the warm wassail. Top off with a splash of sparkling hard apple cider. Add garnish of sliced orange or sliced apples on a cocktail skewer. If serving cold: Add the cognac, rum or whisky and chilled wassail to a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Add garnish with sliced orange or sliced apples on a cocktail skewer.
