Traditional Wassail

4 pints brown Ale
2 pints Apple Cider
2 cups cream Sherry
1 cup Brandy
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain


  • In a large pot (at least 1 gallon), bring the Ale and Cider to a boil.
  • Reduce heat, add the Sugar, Sherry, and Brandy, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Ale mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.

Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

I’ve served this several years in a row. Be sure to remove the spice bundle after a while, or the flavor may become too spicy. If you start to run low, you can always add more Ale or Cider and keep the mix going. If you do not have Sherry, use Port.

See Also
Wassail Punch

The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. […] Also: Traditional Wassail Possibly related posts: (automatically generated)Fall Apple CiderWitches Brew.Cadillac-ipedia: […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: