Holiday Spirits

1 ounce gin

1 ounce ruby port

¾ ounce lemon juice

½ ounce cinnamon syrup

1 tsp cranberry preserves

Shake the gin, port, lemon juice, cinnamon syrup, and cranberry with ice until chilled. Strain into glass with crushed ice and garnish with a sprig of mint.

Cinnamon syrup: Muddle five cinnamon sticks into very small pieces. Add one cup superfine sugar and one cup water. Heat the mixture over medium heat, stirring every so often so the sugar doesn’t burn. Bring to a boil, then cover, reduce the heat, and simmer for five minutes. Remove from heat, keep covered, and refrigerate the syrup overnight in the pan. The next day, strain the syrup through a fine sieve into a glass container. Cover. Can be refrigerated for up to a month.

Glogg

Place all ingredients in a large stockpot over medium heat. Bring to a gentle simmer, without letting it get to a full boil. Cook for 30 minutes, stirring occasionally. Remove from heat and let the mixture cool completely. Transfer to a pitcher and refrigerate overnight. Strain the mixture through a fine mesh sieve over a large bowl, discarding the solids. To serve, reheat on the stove and ladle into individual cups. Add garnish if you wish. Serves 10.

Mulled Cider

Combine all ingredients in large saucepan and simmer for 45 minutes. Let cool, then strain through a fine mesh sieve into a large bowl. Transfer to a nonreactive container, cover, and chill before using.

Harvest Punch

Place the lemon peel and cane syrup in a large bowl and muddle gently. Let sit for 30 minutes. Add the rums, Cognac, Licor 43, mulled cider, lemon juice, and water, and stir to combine. Refrigerate for one hour before serving. Strain into a punch bowl over a large block of ice, and garnish the punch bowl with nutmeg and apple wheels.