Top Five Drink Recipes

By Danielle Halle
Hearing about all the fabulous drinks for the fall season has surely got you curious. Never fear, below is a detailed list of how to make these fall drinks that will warm and soothe the senses.


5.) Wassail: Makes 10 servings.


    10 small apples


    10 teaspoons brown sugar


    2 bottles dry sherry or dry Madeira


    _ teaspoon grated nutmeg


    3 cloves


    3 allspice berries


    1-inch stick cinnamon


    2 cups superfine sugar


    _ cup water


    6 eggs, separated


    1 cup of brandy


Preparation: Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.  Bake in 350-degree oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Beat the egg yolks until light and lemon colored. Beat the whites until stiff and fold them into the yolks. Strain the wine mixture and add gradually to the eggs, stirring constantly. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.





4.) Hot Buttered Rum: Serves one.


    2 or 3 ounces of dark rum


    Twist lemon peel


    Stick Cinnamon


    2 cloves


    Sweet cider or water   


    1-tablespoon sweet butter


    Nutmeg


Preparation: Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top.





3.) Irish coffee: Serves one.


    1 shot of Irish whiskey


    2 teaspoons of brown sugar


    Coffee


    Light cream or whipped cream


Preparation: Mix brown sugar and Irish whiskey in mug. Add coffee up to 1/3 inch from the rim of mug. Add a splash or two of light cream to taste or decorate with whipped cream.





2.) Mulled cider: Serves about five.


    4 cloves (whole)


    1 _ ounces gold rum


    1 cup of apple cider or apple juice


    1 teaspoon honey or sugar syrup


    Cinnamon stick


    Pinch of ground allspice


    Lemon twist


Preparation: Heat all ingredients in a saucepan and strain into a warmed mug.





The most popular fall drink is Sangria: Makes about 100 servings!


2 gallons Zinfandel


1 cup brandy


_ cup Cointreau


2 quarts orange juice


2 cups lemon juice


1 cup superfine sugar


12    to 16 ice cubes


2 quarts chilled club soda


3 oranges, thinly sliced


3 lemons, thinly sliced


Preparation: Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until the sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.