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No-hassle Wassail
How do I rim a glass with colored sugar for thematic drinks?
MOREMix granulated sugar with food coloring to achieve the desired hue. Spread the colored sugar on a plate and rim the glass as usual for a vibrant and thematic touch.
No-hassle Wassail
- Apple Cider 384 cl
- Apricot Nectar 192 cl
- Dark Rum 72 cl
- Brown Sugar -- Firm Pack 360 cl
- Lemon Juice 6 cl
- Cinnamon -- 3 Each 6 sticks
- Small Or 3 -
Any Glass of your Choice
No-hassle Wassail Ingredients
Apple Cider,Apricot Nectar,Dark Rum,Brown Sugar -- Firm Pack,Lemon Juice,Cinnamo...
No-hassle Wassail Recipe
Combine cider nectar rum brown sugar lemon juice and cinnamon sticks in a large Dutch oven. Bring to a boil; reduce heat and simmer uncovered 1 hour. Stud oranges with cloves and add to cider mixture. Serve hot. YIELD: 1-1/2 gallons
Apple Cider
Cider can be of two types, alcoholic and the non-alcoholic apple cider, of the alcoholic ciders, there are two varieties. One being, Hard Cider, which is a fermented alcoholic beverage made from apple juice, hard cider is akin to beer and is less alcoholic than wine. The other is, Dry Cider, which is also a fermented liquor made from apple juice, but the dry cider is allowed to ferment almost all of the sugar in apples and has less than 0.5% residual sugar and is more acidic and less sweet than Hard Cider. The yeast consumes the natural sugar of cider and makes the dry cider less sweet and highly alcoholic.
Dark Rum
Dark Rums have molasses as their main ingredient, the dark liquor has a full bodied flavour of spices and caramel and is a favourite drink with Cola and is part of so many cocktails.
The term Dark Rum is not a legal definition but it generally refers to any rum that is dark brown in appearance due to ageing or from additional molasses or caramel.
The colour of Dark Rum varies from Gold to Black, depending on the years of ageing in the vat.Brown Sugar Firm Pack
Brown Sugar is a sucrose sugar with a distinctive brown colour from the presence of molasses, it is a partially refined or unrefined sugar containing sugar crystals and residual molasses giving it a distinctive taste and flavour of crystallised molasses or toffee. The taste of dark brown sugar is described as a caramel taste with a deep molasses flavour.
Brown sugar is used in cocktails where a caramel candy or toffee flavour is expected.Lemon Juice
Lemon Juice being rich in Vitamin C is an excellent remedy for sore throat and aids in digestion and controls blood sugar, and also promoted weight loss. It is used for various culinary and non-culinary purposes all over the world. Lemon juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
In drink mixing, fresh lemon juice brings a tangy zing to so many classic drinks and in fact, it's the most used ingredient in drink mixing other than the liquors of course.Cinnamon 3 Each 6 sticks
Cinnamon is a very popular spice used world over, obtained from the inner bark of the trees of the genus Cinnamomum. Cinnamon is used in a wide variety of cuisines, sweets, breads and tea and is a dominant flavour in Cola too. Cinnamon trees are grown for two years befiore harvesting them by cutitng the stems at ground level, leaving stumps of trunks from where new shoots grow back and the tree growns again. The cut down stems are immediately processed, the outer bark is scraped off and the stem is beaten evenly with a hammer to loosen the inner bark which is then pried off in long rolls, dried and cut into pieces for sale.
Both Cinnamon Sticks and Cinnamon Powder is used in cocktails to add that sweet and woody flavour to the drink. Alternatively if you are not comfortable with the Powder and the recipe doesn't explicitly asks for Cinnamon Powder you can use a drop of Cinnamon Oil instead.
Note: Cinnamon Leaf Oil has a musky and spicy scent, and a light-yellow tinge that distinguishes it from the red-brown color of cinnamon bark oil Cinnamon leaf oil is lighter, cheaper and ideal for regular use. Although cocktail creation is an art and you can experiment with both.
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