Many concoctions can be converted to alcohol-free libations by using alcohol-free wines and beers.

WASSAIL   [WAH-suhl]   Wassail (also called Wassail Bowl) is a warm spiced punch that really packs a wallop.  The term “wassail�?has several meanings:  1. A toast to someone’s well-being, originating with the old English custom of saluting the health of those at a celebration by passing a bowl of spiced ale from which each person would drink and then say “Wass hael,�?Saxon for “Be whole�?or “Be healthy�?  2. The beverage used in such toasting, typically a spiced ale or wine; 3. An occasion characterized by festive drinking.  A wassailer is one who does the toasting or drinking.  <O:P>

(Makes about 12 6-oz. servings)<O:P>  
12 tiny tart apples<O:P>  
4 (12-oz.) bottles of ale<O:P> </O:P>
3/4 cup packed brown sugar<O:P>  
juice and peel of 1 large orange<O:P>  
juice and peel of 1 large lemon  <O:P> 
1 tsp. each ground nutmeg, allspice and cinnamon<O:P>  
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16 oz. (1 pint; 2 cups) sweet sherry<O:P>  
8 oz. (1 cup) brandy<O:P> 
    Place apples on an ungreased baking sheet; bake in a preheated 350^oF oven for 30 minutes.  Remove from oven and set aside.  Put 2 bottles of ale in a large pot (not aluminum) along with sugar, orange juice and peel, lemon juice and peel and spices; bring to a boil over medium heat, stirring occasionally.  Reduce heat to low; simmer for 20 minutes.   Add remaining 2 bottles of ale, sherry and brandy; heat just until steaming (don’t boil).  Pour into large, heatproof bowl; add baked apples.  Ladle into mugs or heatproof punch cups, adding an apple to each serving.  Leftover wassail can be tightly covered and stored in a cool place for at least 6 months.<O:P> }
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst
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SYLLABUB   [SIHL-uh-bub]   The name of this creamy, wine-flavored concoction is said to have originated during Elizabethan times, a combination of the words Sille (a French wine once used in the mixture) and bub, old-English slang for “bubbling drink.�?nbsp;  
Serves 4 to 6
4 eggs
1/3 cup sugar<O:P> </O:P>
3/8 tsp. freshly grated nutmeg
2 cups (1 pint; 16 oz.) milk
2/3 cup (scant 6 oz.)  white wine 
grated nutmeg
    In a heavy, medium saucepan, beat eggs, sugar and nutmeg until frothy; gradually stir in milk.  Cook over low heat, stirring constantly, until mixture thickly coats a metal spoon.  Remove from heat.  Set pan in a bowl of ice water and stir custard until cool.  Stir in wine.  Cover and refrigerate until cold, about 4 hours.  To serve, pour into punch cups; dust each serving lightly with nutmeg. <O:P> 
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst</O:P>

CIDER CUP   Cups are chilled punches made with wine, champagne or cider and soda water--classic renditions include brandy and an orange-flavored liqueur.  Cups can be made as individual drinks, or for several servings, poured from a pitcher into wineglasses or punch cups.  They’re garnished with fruit slices and often cucumber peel.  <O:P> 
Serves 8
1 quart (4 cups; 32 oz.) cold apple cider or apple juice
3/4 cup (6 oz.) Calvados or other brandy (for a non-alcoholic drink, use cold strong tea)
1/2 cup (4 oz.) Triple Sec or fresh orange juice 
1 1/2 cups (12 oz.) cold club soda 
1 1/2 Tbsp. powdered sugar
8 apples slices, brushed lightly with lemon juice
8 mint sprigs
    Fill a large glass pitcher halfway with ice cubes.  Add all ingredients except apples and mint; stirring gently.  Pour into small wineglasses or punch cups; garnish each serving with apple slice and mint.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

GLÖGG    [GLUHG; GLOEG]   A Swedish hot spiced wine punch that’s particularly popular during Advent. Most recipes add aquavit or brandy (or both) to give the customary kick to this drink, which is traditionally served hot (but also good cold). Make glögg a day ahead of time to allow the flavors to mellow and expand.
Makes about 15 (6-oz.) servings
peel from 2 medium oranges
20 cardamom seeds
15 whole cloves
2 cinnamon sticks, broken into 1-inch pieces
1 cup sugar
1 1/2 cups raisins
1 1/2 cups whole blanched almonds
2 (750-ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.) or ruby port
1 (750-ml) bottle brandy
16 oz. (1 pint; 2 cups) Aquavit
    Put orange peel, cardamom seeds, cloves and cinnamon in the center of a square of double-thick cheesecloth; use a string securely tie into a bag. (Or put the spices and peel in a large covered tea infuser.) Put spice bag in a large pot (not aluminum) with sugar, raisins, almonds and wine; bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes. Remove from heat; cool to room temperature. Cover and set in a cool place overnight for flavors to mellow. Just before serving, remove spice bag; add brandy and Aquavit. Heat glögg just until it’s steaming (don’t boil). Pour into large, heatproof bowl. Ladle into mugs or heatproof punch cups, adding a few raisins and almonds to each serving. Leftover glögg can be tightly covered and stored in a cool place for at least 6 months.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

EGGNOGS -- Homemade eggnog’s calorie and cholesterol count can be reduced by substituting nonfat evaporated milk for the cream or whole milk, and by using 2 egg whites for each whole egg.  The sweetness of any eggnog can be reduced and the texture lightened by folding in stiffly beaten egg whites just before serving.  Leftover homemade eggnog should be tightly covered and refrigerated for use within two days. 

CHOCOLATE EGGNOG    For dedicated chocoholics only!<O:P>  
Serves 6
4 eggs, separated
1/2 cup packed brown sugar<O:P> </O:P>
2/3 cup unsweetened cocoa powder
1 Tbsp. pure vanilla extract 
2 cups (1 pint; 16 oz.) milk
1/8 teaspoon salt
1 1/2 cups (1 pint; 16 oz.) whipping cream, whipped to soft-peak stage
1/4 to 1/3 cup grated semisweet chocolate 
    Combine egg yolks, sugar, cocoa, vanilla and milk in a blender.  Cover and process at medium speed until smooth. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold.  Beat egg whites with salt until soft peaks form; set aside.  Turn chocolate mixture into a large bowl; fold whipped cream into chocolate mixture, then gently fold in egg whites.  Serve immediately, garnished with grated chocolate.  <O:P></O:P>
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst


PARTY EGGNOG
Makes about 30 6-oz. servings 
12 eggs, separated
1 cup sugar
16 oz. (2 cups) brandy
16 oz. (2 cups) bourbon or dark rum
32 oz. (4 cups) milk
1 Tbsp. pure vanilla extract
32 oz. (4 cups) whipping cream
1/2 tsp. salt
freshly grated nutmeg
    Beat egg yolks with the sugar until creamy and light.  Stir in brandy, rum, milk and vanilla; cover and refrigerate for at least 4 hours, or until very cold.  Whip cream until it forms soft mounds; fold into eggnog mixture.  May be refrigerated for 1 to 2 hours at this point.  Just before serving, beat egg whites and salt to the soft-peak stage; fold into eggnog.  Sprinkle with nutmeg.<O:P>  
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst
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Comfort Nog   An individual eggnog for those times when nothing else will do.  Since eggnog isn’t typically served over ice, pre-chilled ingredients will produce a colder drink.  Alternatively, the ingredients may be shaken with ice and strained into the glass, but that slightly dilutes the mix.<O:P> </O:P>
Serves 1
1 egg
2 tsp. sugar
1/4 tsp. vanilla extract         
pinch of salt
1 cup (8 oz.) very cold milk
freshly grated nutmeg
    Combine all ingredients except nutmeg in a blender.  Cover and process at medium-low speed until smooth.  Pour into wine glass; sprinkle lightly with nutmeg.

Variation:  Hot Nog--Beat egg, sugar, vanilla and salt until frothy.  Heat milk just until it simmers (do not boil).  Gradually whisk milk into beaten egg mixture.  Pour into a warm heatproof mug. 
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

Cheers!

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