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Ingredients
- 1.5 oz Louis Royer Force 53° VSOP Cognac
- .5 oz Santa Teresa 1796 Rum
- 4 oz Wassail Batch*, hot (or 3 oz Wassail Batch, chilled, if serving cold)
Preparation
Step 1
How to make the Autumn Wassail Cocktail
To serve hot, add the cognac and rum to a Toddy glass and top with the Wassail Batch. Garnish with apple slices or fresh cranberries. To serve cold, add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with apple slices or fresh cranberries.