Holiday Drinks – by Isolde

Mulled Squink

This punch, reminiscent of the festive color of squid ink, will be appreciated by Squidmas revelers of all ages.

64 oz (2 quarts) 100% grape juice
64 oz (2 quarts) 100% blueberry juice
3/4 cup sugar
3 tbs lemon juice (to taste)
4 cinnamon sticks (4″ each)
1 tsp whole cloves
1 tsp whole cardamom seeds

Mix everything together in a big pot and let it simmer for a couple of hours.  Taste it, and if it’s a little flat, add more lemon juice.  And if you like it sweeter, you can add more sugar.  Strain out the spices, and serve hot.

Hot Buttered Apple Rum
from “Biggest Book of Slow Cooker Recipes”

For the Pastafarians, ye be needin’ rum!

4 inches long stick of cinnamon, broken (to break it, put it in a heavy plastic bag and hit with a meat mallet)
1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 – 3 cups rum
1/3 – 1/2 cup packed brown sugar

Cut a 6-inch square from a double thickness of 100% cotton cheesecloth.  Places the spices in the center, bring up the corners of the cheesecloth and tie the bag closed with clean kitchen string.

In a 3 1/2 to 6 quart slow cooker, combine the spice bag, juice, rum and sugar.  Cover and cook on low for 7-8 hours, or on high heat for 3-4 hours. Remove and discard spice bag.  To serve, ladle hot punch into cups, and float about 1/2 tsp of butter on each serving.