CHRISTMAS COCKTAILS

Toast to good health with traditional wassail

TRADITIONAL WASSAIL

SERVINGS

8-12

The practice of wassailing is a time-honored tradition that has spanned centuries. When wassailing, people go door-to-door, singing and offering a sip of drink from something called a wassail bowl. Most do it to spread holiday cheer and wish good health on their neighbors. The word “wassail” is derived from the Anglo-Saxon phrase “waes hael,” which loosely translates to “good health” or “be whole.” Wassailing remains popular in some communities, though caroling has overtaken it as a way to spread cheer through singing. Wassail drink was originally made from mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg, and sugar, according to the holiday customs and traditions resource WhyChristmas. Most wassails are now mulled ciders, which are popular in late fall Ñ notably around Thanksgiving. Wassail was traditionally enjoyed on Twelfth Night (January 5 or 6), but it can be used to toast to good health and merriment at any time during the holiday season. There are many versions of wassail beverages, including this “Traditional Wassail,” courtesy of “The Farmer’s Almanac.” 5 to 6 large baking apples,

peeled and cored (such as Baldwin, Gravenstein,

McIntosh, or Stayman Winesap)

1 cup sugar 2 quarts beer or ale 2 cinnamon sticks, broken in

half, or 2 teaspoons ground cinnamon

1 teaspoon ground ginger

Zest of 1 lemon

11/2 cups sherry or sweet red wine

DIRECTIONS

Preheat oven to 400 F. Cut the apples into thick slices, and arrange in layers in a covered casserole dish, sprinkling a few teaspoons of sugar over each layer. Cover and bake for 30 minutes. (The apples will get puffy and soft.)

While the apples bake, combine the beer, spices, lemon zest, and remaining sugar in a large saucepan. Heat slowly, bringing just to a simmer. (DonÕt let the mixture boil.) When it is hot, add the sherry and keep heating until the mixture reaches a simmer again, still not boiling. Place the hot baked apples in a punch bowl, and pour the hot wassail over them. Serve hot.

A Christmas twist on a classic

ROSEMARY CRANBERRY WHISKEY SOUR

SERVINGS

4

People indulge just a little bit more when the holidays arrive. That may translate into enjoying an extra meal at a favorite neighborhood restaurant, buying one or two additional gifts to stash under the tree or hosting a gathering with close friends that stretches into the wee hours of the morning. Some choose to indulge by sipping a cocktail while watching the snowflakes fall. A whiskey sour is a classic that can be given a makeover with some ingredients that are tailor-made for the holiday season. In this recipe for Rosemary Cranberry Whiskey Sour, courtesy of the editors of “American Lifestyle,” fragrant and flavorful fruit and herbs blend well with the tartness of the drink.

ROSEMARY SIMPLE SYRUP

1/4 cup sugar 1/4 cup water 2 tablespoons fresh rosemary

COCKTAIL

6 ounces whiskey 3 ounces sour mix 16 ounces cranberry juice

Cranberries, for garnish

Rosemary sprigs, for garnish DIRECTIONS

In a small pot over medium heat, whisk together the sugar, water and rosemary. Simmer for 2 to 3 minutes, creating a syrup. Remove from the heat, strain to remove the rosemary, and refrigerate.

Fill a shaker with ice, and pour in the whiskey, sour mix, simple syrup, and cranberry juice. Shake, and pour into ice-filled glasses. Garnish with cranberries and rosemary before serving.

Tip: This recipe is great without the whiskey, as a classy, adult zero proof drink. You can make a big batch as a lovely punch & leave some cranberries and rosemary on the side for garnish.

A century-old aperitivo is trendy again

APEROL SPRITZ

SERVINGS

1

Various tried and true drinks have withstood the test of time. Hosts may want to offer these traditional favorites at special occasions where alcohol will be served, especially if the beverages are once again trending in the right direction. Although Aperol has been a popular product across Italy since its inception in 1919, it is enjoying newfound fame more than 100 years later. By 1950, the Aperol Spritz became the drink du jour of movers and shakers, and in recent years has enjoyed a resurgence of that popularity. Aperol does for orange what limoncello has done for lemons. It has a zesty orange flavor with herbal notes and a touch of vanilla. Lightly alcoholic, an Aperol Spritz is refreshing and suitable for most occasions. Perhaps the biggest feather in the cap of an Aperol Spritz is that it can be paired with a variety of small bites, making it a very host-friendly cocktail. Enjoy this classic Aperol Spritz, courtesy of Aperol, at your next gathering. 3 parts Prosecco 2 parts Aperol 1 splash of soda

Orange slice for garnish DIRECTIONS

In a stemmed balloon glass full of ice, pour the Prosecco, followed by the Aperol, and then add the splash of soda. Garnish with an orange slice.

Cheers to a literary-inspired cocktail

CHARLES DICKENS’ SHERRY COBBLER

SERVINGS

1

Come the holidays, many people engage in various customs and rituals that make the season even more special. Reading familiar stories and watching classic Christmas movies also are part and parcel of many celebrations. For example, “A Christmas Carol,” a novella by Charles Dickens that was published in 1843, is a must-read and mustsee for many people each holiday season. The story is the tale of the miserly Ebenezer Scrooge, who is visited by various ghosts, each of whom teaches Scrooge an important lesson about living life to its fullest. Many local theater companies put on productions of the classic Dickens tale around the holiday season. Holiday celebrants and fans of “A Christmas Carol” can raise a toast to Charles Dickens by enjoying one of his favorite cocktails, the “Sherry Cobbler,” courtesy of Margaret Kaplan’s “How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats” (Apollo Publishing). While Dickens did not mention the Sherry Cobbler in “A Christmas Carol,” the beverage does make an appearance in another of his works, “The Life and Adventures of Martin Chuzzlewit.” 2 orange slices 1 tablespoon sugar 4 ounces amontillado sherry

Berries (in season) for garnishing

Maraschino cherries for garnishing

1 lemon wheel for garnishing

DIRECTIONS

Muddle orange slices and sugar at the bottom of a cocktail shaker. Add sherry and ice and shake. Strain ingredients into a Collins glass filled with crushed ice. Garnish with seasonal berries, maraschino cherries and a lemon wheel. Serve with a generosity of spirit.

for Grateful You!

ank you to our loyal customers and friends for your continued trust and patronage. When we opened our doors in 1867, our goal was to provide the highest level of service and innovation for our customers. at commitment remains today. We are grateful for the relationships we’ve built and are committed to providing you with the tools, convenience and service to help families and businesses grow, succeed and ourish throughout the many communities we have the pleasure of serving. ank you for being a part of our Bank of Stockton family. Happy holiday season!