Traditional spirits like wine and cocktails are the standard, but hosts who want to get a little creative should not hesitate to do so. When choosing a special beverage, timing is everything. When hosting on nights when the mercury has dropped, a warm beverage can heat up guests in a matter of minutes. On such nights, hosts can serve this version of “Hot Mulled (Sherried) Apple Cider” courtesy of Laurey Masterton’s “The Fresh Honey Cookbook” (Storey). One added benefit to Masterton’s recipe is it can produce a welcoming winter aroma.

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Hot Mulled (Sherried) Apple Cider

INGREDIENTS

1 gallon apple cider

1 orange, unpeeled, cut into slices

1/4 cup whole cloves

4 sticks cinnamon

1/4 cup honey, preferably cranberry honey

1 cup sherry (optional)

DIRECTIONS

Combine the cider, orange slices, cloves, cinnamon, and honey in a large pot over medium heat. If you are picky about things floating in your cider, make a little bundle out of cheesecloth and place the cinnamon and cloves inside before adding to the cider.

Bring to a boil, and then reduce to a simmer over low heat for an hour or so to spread these lovely winter aromas around your home.

If you’re serving it to adults, add the sherry. Serves 16