VOLUME 1 / ISSUE 1 WINTER 2024
FOOD & DINING
WASSAILING THROUGH THE SNOW
Contrary to popular belief, wassail can be enjoyed all winter long (not just at the holidays!) It is a warm treat on a cold night and, thanks to Parley Room’s Executive Chef and General Manager Anthony Grasso, you can now enjoy a mug of this comforting cocktail at home! BY SARAH AMYOT & CHEF ANTHONY GRASSO
Directions: In a saucepan, toast whole spices on medium heat until they are aromatic. Add in liquid ingredients, then stir in maple syrup and sugar, and cook on medium low heat for 20 minutes. This liquid should steep and simmer – do not boil. Cool, strain, and garnish festively. Parley Room garnishes with a torched chai foam and cinnamon stick. Now you have no excuse not to whip out a fancy punch bowl (or wooden wassail bowl) and invite friends over to celebrate those cold winter nights.
Serves: 5-6 friends
Ingredients: 750 ml (one bottle) of La Vieille Ferme Southern Rhone blend Note from the chef: This wine is a great buy, with lots of layers of complex flavors from the classic blend–works perfectly for a complex cocktail. 4 ounces bourbon 16 ounces unsweetened cranberry juice 1/2 cup sugar 1/4 cup maple syrup
*Please drink responsibly
juice of one lemon 6 cinnamon sticks 6 whole cloves 6 whole allspices
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Photo courtesy of DANIE Photgraphy
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