Wassail (Spiked)
Waes hael
The original Wassail — hot mulled cider boozied with brandy and dark rum, spiced with cinnamon and cloves, brightened with orange. Anglo-Saxon 'waes hael' means 'good health'; the drink was ladled from a communal bowl at caroling parties in medieval England. The non-alcoholic version (Wassail Punch) is a modern descendant.
Ingredients
- 5 oz Apple Cider
- 1 oz Brandy
- 1/2 oz Dark Rum
- 1 oz Fresh Orange Juice
- 1 Cinnamon Stick
- 3 Cloves
Method
In a saucepan, combine apple cider, orange juice, cinnamon stick, and cloves. Heat gently until just simmering — do not boil. Off heat, stir in brandy and dark rum. Ladle into mugs. Garnish with a cinnamon stick. Scales linearly for a punch bowl.
From Old English tradition ("waes hael," good health), documented in medieval sources and Beowulf. Medieval practice: hot mulled cider with ale and fortified wine, spices, and apples. Per PUNCH magazine: transitioned to a door-to-door caroling tradition by the 17th century; reached America with Puritans and persisted through the 19th century. Modern versions combine apple cider, brandy, dark rum, orange juice, and warming spices. Difford's Guide includes a community recipe (#32579) for a cider-brandy cocktail variant. The "Wassail (Spiked)" designation in BN is a convention distinguishing the alcoholic form from the modern non-alcoholic Wassail Punch variant.