Classic
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.
Sourced from Anglo-Saxon tradition, from pre-Christian Britain ('waes hael' = good health). The alcoholic Wassail is the original; non-alcoholic 'Wassail Punch' emerged later for children and temperance contexts. Form per multiple British culinary references and cocktail historians.