Ingredients:

• 6½ cups unfiltered apple juice
• 5 mandarin oranges, sliced
• 1 cup cranberries
• 3 whole star anise pods
• 8 cinnamon sticks
• 2 tbsp whole cloves
• 2 tbsp whole allspice
• 1 piece ginger root, chunked
• ½ cup orange blossom honey
• WhisQuila, to top
• Garnish: orange wheel, cinnamon stick

Instructions:

1. Add all ingredients except WhisQuila to a pot. Bring to a slow boil, stirring frequently.
2. Reduce heat and simmer uncovered at least 1 hour.
3. Strain, return liquid to low heat or slow cooker.
4. To serve: pour 6 oz wassail, top with 2 oz WhisQuila, garnish accordingly.

Spiked Peppermint Bark Hot Chocolate

Ingredients:

• ½ cup chocolate chips, melted
• Crushed peppermint candies
• 1 cup milk
• 1 hot chocolate packet
• ½ oz peppermint schnapps
• 1 oz Red Eye Louie’s WhisQuila
• Whipped cream

Instructions:

1. Rim mug with melted chocolate and crushed peppermints.
2. Heat milk, prepare hot chocolate per directions.
3. Stir in peppermint schnapps and WhisQuila.
4. Top with whipped cream and additional crushed peppermint.

Hot Spicy Buttered Rum

Ingredients:

For the Spiced Butter:

• 1½ cups dark brown sugar
• ½ cup butter, softened
• ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves

For the Cocktail:

• 8 oz hot water
• 2 tbsp spiced butter
• 1½ oz Red Eye Louie’s Immoral Spiced Rum
• Garnish: cinnamon stick (optional)

Instructions:

1. Combine butter, sugar, and spices in a mixing bowl until smooth.
2. Roll into 2 tbsp balls, chill 1 hour, and store refrigerated.
3. To make a cocktail: place 1 butter ball in a mug with spiced rum.
4. Add hot water and stir until melted.
5. Garnish if desired.