Wassail is a deeply rooted tradition in the Midwest and a popular regional staple throughout the cold-weather season. Every winter as the holidays approach, many Wisconsinites still take part in the age-old "wassailing of apple trees," a ritual dating back to the fifteenth century that involves sprinkling wassail on apple trees to ensure a strong, healthy harvest and to keep the trees safe from evil spirits. Wassail always blends apples and winter holiday spices, but the sweeteners and spirits often change from recipe to recipe. This version comes from the Rittenhouse Inn in Bayfield, an area that leads apple production in Wisconsin. The cranberry juice is a perfectly tart counterpart to the sweetness of the apple cider and brown sugar, and the bourbon lends a full, rich quality, and the ginger, pepper, and spices offer a final kick of flavor.

　　

Ingredients

Serves 10 to 12

　　

Wassail:

12 whole cloves

　　6 whole allspice

　　1/2 inch fresh ginger root, peeled and sliced

　　3 cinnamon sticks

　　12 whole white peppercorns

　　1 gallon fresh apple cider

　　6 ounces cranberry juice

　　3/4 cup light brown sugar, packed

　　10-12 ounces bourbon

　　

Tools:

cheesecloth, kitchen string, large pot

　　

Glasses:

mugs

　　

Garnish:

ground nutmeg and 1 cinnamon stick per drink

　　

Step 1

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.

　　

Step 2

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.

　　Tip:

　　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 Mixing Drinks from Coast to Coast by the Editors of Imbibe Magazine. Text copyright © 2011 by Imbibe magazine; photographs copyright © 2011 by Sheri Giblin. Published by Chronicle Books.