A glass of this spiced-apple-cider-and-cognac concoction by bartenders Christy Pope and Chad Solomon is just the thing for a chilly or warm afternoon.
- 1 1/2 ounces Louis Royer Force 53° VSOP cognac
- 1/2 ounce Santa Teresa 1796 Rum
- 4 ounces wassail*, hot (or 3 ounces wassail*, chilled, if serving cold)
- Garnish: 3 skewered apple slices
If serving hot:
Add the cognac and rum to a Toddy glass.
Top with wassail.
Garnish with apple slices or fresh cranberries.
If serving cold:
Add all ingredients to a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
*Wassail: Add 1 quart organic apple cider, 2 cups unsweetened pomegranate juice, 1/4 cup granulated white sugar, 1 cup freshly squeezed orange juice, 3/4 cup freshly squeezed lemon juice, 3 cinnamon sticks, 1 teaspoon whole cloves and 1 teaspoon whole allspice into a saucepan. Bring to a simmer over medium-low heat. Cook for at least one hour, stirring occasionally. Remove from heat and cool to room temperature, then strain out the solids. Store in refrigerator.