Classic spiced drinks � hot apple cider, glogg, wassail and mulled wine � infuse your home with an appealing fragrance, instantly setting a welcoming holiday mood. These comforting concoctions are easier on the pocketbook than high-octane mixed drinks. And for many guests, no- or low-alcohol beverages are most welcome.
"There's such an emphasis on wellness and nourishment that people are looking for a thirst quencher, not a way of getting blasted, when they drink at parties," says Jane Brandt, author of Drinks Without Alcohol (Workman Publishing, 1999).
Serving classic spiced drinks can considerably shorten the partygiver's "to do" list.
� There's no need to stock and tend a bar. Put out a punch bowl and cups, and let guests help themselves.
� Most mulled drinks may be prepared several hours in advance. For alcoholic drinks, make the base ahead of time and add the liquor at the last minute.
� Prepare one punch for children and adults. For grown-up guests who want a little kick, keep a bottle of brandy on the sideboard.
� Dust off your favorite mugs or teacups. Don't worry about matching glasses. The more colors and shapes the better.
Mulled drinks look great in punch bowls. If you're not sure the glass monstrosity in your cupboard is heatproof, test it before the party. Never pour hot beverages into a cold bowl. If necessary, rinse the bowl with hot water to warm it. Pour in two cups of water that is the same temperature as the drink you'll serve. If the glass looks like it's undergoing any stress, pour out the water immediately. Save your heirloom punch bowl for cold drinks.
