John's Winter Drinks

Almond Posset

• 1/2 cup almonds

• sugar

• white wine

Boil 1 cup water. When boiling add 1/2 cup almonds and let cook for a few minutes to soften. Remove almonds to pound and crumble them. Place almonds back in the boiling water then strain off water. Discard larger pieces of almonds. Sweeten water with a little sugar. Add hot white wine, mix and serve.

Gandy Glog

• 8 ounces red wine

• one or two dashes of cinnamon

• 1/2 ounce creame d'almond

• 1/2 ounce brandy

• Raisins

• orange

• optional dash of sugar

Simmer all ingredients in a saucepan until flavors blend.

Grog

• 2 ounces dark rum

• 1 sugar cube

• 3 cloves

• 1 Cinnamon Stick

• 1 tablespoon lemon juice

• Boiling Water

Place all ingredients save the boiling water in a 8 ounce mug. Sir to dissolve sugar, leaving the spoon in the mug. Fill with boiling water.

If you want to make this with Whiskey

1. Change out the rum with Whiskey

2. add one teaspoon of honey.

Hot Buttered Rum

• 2 to 3 ounces dark rum

• Twisted lemon peel

• 1 Cinnamon Stick

• 2 Cloves

• Sweet Cider or water

• 1 tablespoon butter

• Nutmeg

Mix Rum, lemon peel in a warmed 12 once mug. Heat the cider or water to boiling and pour into the spiced rum. Add the butter and stir well. Sprinkle nutmeg on top.

Hot Mulled Cider

• 1 gallon cider

• 2 large oranges

• 1/2 cup raisins

• 1 quart brandy

• 3/4 cup brown sugar

• 2 cinnamon sticks

• 1/4 teaspoon nutmeg

• 8 whole cloves

Peel and slice oranges. Add the oranges, raisins and 1/2 cup of brandy to bowl and let sit overnight. Mix cider, remaining brandy, sugar, cinnamon sticks, nutmeg and cloves to a large container and simmer for 10 minutes. Add fruit and stir.

Irish Coffee

• Whipped Cream

• Coffee

• Sugar

• Whiskey

Preheat a steamed Whiskey goblet by rinsing it in very hot water. Pour 1 jigger of Irish whiskey. Add 3 sugar cubes. Fill goblet with strong black coffee to within a inch fo the top. Stir to dissolve sugar. Top with Whipped Cream.

Smoking Bishop (12 Servings)

• 2 oranges

• 10 to 12 cloves

• 12 sugar cubes

• 1 lemon

• 3 bottles of ruby port

• Grated nutmeg

Stud oranges with cloves, then roast in a preheated 400-degree F over for 30 minute. Rub sugar cubes into the skin of the lemon. Quarter oranges, put in a saucepan with the sugar and juice of the lemon. Add port and heat to boiling. Simmer for 1 to 2 minutes. Serve in heated mugs with a dusting of nutmeg.