Cold weather cocktails

Try a few of these winter favorites to warm up your next party

Liquid Hot Apple Pie

Ingredients

1 gallon apple juice

1 (2 liter) bottle cold ginger ale

1 cup brown sugar

1 pint whiskey

1 pint spiced rum

3 (3 inch) cinnamon sticks

Directions

In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.

Rob Roy Cocktail

Ingredients

1 1/2 fluid ounces Scotch whisky

3/4 cup sweet vermouth

1 cup ice

Directions

Combine vermouth and whisky in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.

Irish Coffee Cocktail

Ingredients

1 tablespoon sugar

1 1/2 fluid ounces whiskey

6 fluid ounces hot coffee

1 teaspoon white sugar, or more to taste (optional)

1/4 cup whipped cream

Directions

1. Place sugar on a plate or shallow bowl. Lightly wet the rim of an Irish coffee glass with a moistened paper towel. Dip the rim in sugar to coat.

2. Pour Irish whiskey into the prepared glass. Fill with coffee to within 1/2 inch of top. Add sugar and stir. Top with whipped cream.

Old-Fashioned Swedish Glogg

Ingredients

5 (750 milliliter) bottles port wine

1 (750 milliliter) bottle 100 proof bourbon whiskey

1 (750 milliliter) bottle white rum

3 whole cardamom pods, cracked

1 small cinnamon stick

4 whole cloves

1 (3 inch) strip of orange peel

1 (8 inch) square of cheesecloth

3/4 cup white sugar

1 (15 ounce) package dark raisins

1 (6 ounce) package blanched slivered almonds

Directions

1. Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.

2. While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.

3. When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.

4. Strain the cooled glogg and reserve the raisins and almonds.

5. To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.

6. To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

NAN Dining Guide Spotlight on 01/20/2019

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