Sipping in The Sanctuary

SIPPING INThe Sanctuary

Welcome to the Sanctuary Living magazine drinks column! Donna Canalizo and Shannon Brown recommend seasonal cocktails in each issue making sure you’ll be mixing up only the tastiest libations out there. So join us as we stir, shake, and pour something delicious!

It goes without saying that the holiday season brings people together. What better way to welcome family and friends to celebrate this joyous season than with some traditional cocktails? The inviting aperitif recipes we have in this issue will simply add to the delight of this wonderful time of year for your family and friends. So, cheers to you and yours this 2022 Holiday Season!

I make homemade eggnog every year using a large container for a base that “ages” in the refrigerator for several weeks. Sometimes, though, you want to make just a few servings, and this recipe lets you get the wonderful flavors of eggnog without making a large batch. You can make this using a stick blender or a regular blender. I use spiced rum, cognac, and a little bourbon here, but you could use any combination of brandy, bourbon, or rum. Note: this recipe uses raw eggs, which means there’s a small risk of salmonella. If you prefer, you can use a pasteurized egg product instead. Serves two.

Spiced Cajun Eggnog

Ingredients

2 eggs 1/3 cup (75 grams) of sugar 1 1/4 cups half and half, or 1/4 cup cream and 1 cup whole milk 1/2 teaspoon nutmeg, plus more for topping 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon allspice 2 ounces spiced rum 1-ounce bourbon 1-ounce cognac 2-star anise for garnish (optional)

Instructions

In a large container, add the eggs and blend with an immersion blender for one minute until frothy. Add the sugar and blend for another minute. Add the half and half, spices, rum, cognac, and bourbon, and blend until combined. Chill thoroughly to allow flavors to meld. Top each glass with freshly grated nutmeg and a star anise before serving.

Another holiday favorite, hot buttered rum, can really hit the spot on a cold winter’s day. If you haven’t tried it before, do yourself a favor and use this easy recipe that makes one individual mug. The butter adds a richness that cuts through the bite of the rum, and the spices provide warmth with a holiday scent you can’t beat.

HOT BUTTERED RUM

Ingredients

2 teaspoons packed brown sugar 1 tablespoon unsalted butter, softened 1 splash of pure vanilla extract 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg 1/8 tsp ground allspice 2 ounces dark rum 4 ounces of hot water Cinnamon stick for garnish (optional)

Instructions

Place the butter, sugar, vanilla extract, and spices into the bottom of a mug or Irish coffee glass and muddle/mix well. Pour in the rum & top it with hot water. Stir until the butter & sugar are completely melted & dissolved, & serve with a cinnamon stick.

MULLED WINE

I love to make mulled wine during the holidays. It fills the house with a lovely fragrance that makes me want to light the fireplace and cuddle up under a warm blanket. I use a tea infuser to hold the spices, so there is no need to strain them out later. I make it without the added sweetener, but feel free to add some maple syrup or honey if you prefer sweeter drinks. You can use a slow cooker instead of the stove. This recipe makes enough for four to six drinks, but you can double or triple it for parties.

Ingredients

2 small oranges or 1 large 1 bottle of affordable Merlot, Zinfandel, or Garnacha (also called Grenache) 1/4 cup brandy or cognac 1 to 2 tablespoons maple syrup or honey, to taste (optional) *2 whole cinnamon sticks *3-star anise *6-8 whole cloves OR **two tablespoons of mulled wine spice mix Optional garnishes: Fresh whole cranberries (about 1/4 cup), cinnamon sticks, additional orange rounds or half moons

Instructions

1. To prepare the oranges: If using 2 small oranges, slice one orange into rounds and the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavybottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot. 2. Pour the wine into the pot, followed by the cognac/brandy. Add 1 Tbsp of the sweetener for now if using it. Add the spices. 3. Warm the mixture over medium heat until steaming (about 5 min), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest temp. 4. Carefully taste, and add another Tbsp of sweetener if it’s not sweet enough to your liking. If it’s not spicy enough to suit your preference, continue cooking over very low heat for 5-10 more min. 5. Serve in mugs with your desired garnishes! If adding cranberries, you can add them to the pot to make it look extra festive. 6. If you expect to polish off the mulled wine within 20 min. or so, you can keep it on the stove over extra-low heat (it will become more spicy with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary. Leftovers will keep in the refrigerator for a couple of days, covered (pour it through a strainer if you don’t want it to become any more spicy than it already is).

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