Southwest Blend Magazine’s
Holiday
Recipe Guide -
Hot Ciders & Toddies
These delicious winter cocktails are sure to warm you up with a little
Holiday spirit, and keep the party happy!
Back to
Holiday Recipe Guide
Apple Jack Toddy
Easy Mulled Cider
Hot Buttered Rum
Hot Cranberry Cider
Lemon Grog
Mulled Wine
Apple Jack Toddy
from Wynola
Pizza Express
4 jiggers apple brandy
4 tsp. sugar
4 cinnamon sticks
8 whole cloves
1 lemon, sliced
Boiling water
Put 1 tsp. sugar, 2 cloves and 1 jigger of brandy in each mug.
Pour boiling water to fill each mug, and add twisted lemon slice.
Serve with a cinnamon stick. Serves 4.
Easy Mulled Cider
from Wynola
Pizza Express
Apple cider
Cloves
Cinnamon Sticks
Heat cider and cloves - but do not boil. Serve with a cinnamon stick.
Hot Buttered Rum
1 quart apple juice
¼ cup corn syrup
2 Tbsp. butter
8 oz. dark rum
8 Cinnamon Sticks
Nutmeg
Mix apple juice, butter and corn syrup in a saucepan over medium heat.
Stir until the butter melts and mixture is hot, but do not let it
boil.
Pour 1 oz. rum into each serving mug. Add apple juice mix and stir.
Serve with a cinnamon stick. Makes 8 servings.
Hot Cranberry Cider
Cranberry Juice
1 thinly sliced lemon
Cloves
Cinnamon Sticks
Honey
Nutmeg
Heat, but do not boil, all ingredients except for honey and cinnamon
sticks.
Serve with a cinnamon stick and honey to taste.
Lemon Grog
A perfect winter
drink, this recipe by Bill Spencer is from the
Yuma Heritage Festivals'
Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter
Lettuce Capital of the World, and to celebrate, every January Yuma
Heritage Festivals hosts Yuma's Annual Lettuce Festival.
Read More.
www.southwestblend.com/yumaheritagefestivals
1 tsp. sugar
Juice of ½ a lemon
1 ½ oz. of your favorite whiskey, brandy or rum.
Place sugar in a warm mug. Add the lemon juice and liquor.
Pour in 5-6 ounces boiling water. Stir. Makes 1 drink.
During the flu season, replace the whiskey, brandy or rum with
tequila!
Mulled Wine
This
recipe will warm up a small party.
2 bottles dry red wine
1 cup sugar
3 cups water
Rind from ½ a lemon
18 whole cloves
Cinnamon Sticks
Boil together the water, sugar, lemon peel and cloves, to make a light
syrup.
Simmer for 15 minutes, then, strain out the lemon rind and cloves.
Pour in the wine, and heat slowly without boiling.
Serve hot in preheated mugs, and serve with a cinnamon stick.




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