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A glass of this spiced-apple-cider-and-cognac concoction is just the thing for a chilly or warm afternoon.
- 1 1/2 oz Louis Royer Force 53° VSOP cognac
- 1/2 oz Santa Teresa 1796 Rum
- 4 oz Wassail, hot (or 3 oz wassail, chilled, if serving cold)
- Garnish: 3 skewered apple slices
To serve hot, add the cognac and rum to a Toddy glass and top with the wassail.
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.
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