Christmas is almost here. Hannukah came and past. After checking Wikipedia, it appears Kwanzaa is near too. And because I know how time flies during this special time of friends, family and most importantly food – I’m already preparing myself for the Wednesday after New Years Day, post (2) 4-Day weekends and full-hour spans when I didn’t have to look at a screen.
It is in the midst of this preparation when I thought about the saddness and joy recently blanketed upon me from Muldoon’s – a family-owned Irish Pub and Restaurant in Southern California. Sadness, for my ignorance to Bog Nog and Wassail (pictured above) for 25 years and ultimately triumphant joy for the introduction to alcoholic beverages that are painstakingly delicious.
For history buffs and connoisseurs, Wassail comes from Old English and is translated as ‘be you healthy.’ As told by our host, Wassailing has similarities to Christmas caroling, yet the singing was for sending apple orchards positve vibes in hopes for a good harvest. Not sure what type of music they sang, but singing to orchards sounds pretty fruity to me (/bad joke).
The wassail we got to partake in included mulled wine, lady apples and cinnamon bark served warm. For those enthusiastic about warm alcoholic drinks – this will not disappoint and provides a solid alternative to cider, especially when you’re on your third-straight night of holdiay celebrations and looking to mix it up.
Onto Bog Nog (pictured below). Imagine the best homemade egg nog, add heavy cream, Maker’s Mark Whisky and freshly grated nutmeg. Literally tastes like Christmas. Both drinks are perfect for cold weather and socializing by the fire – and simple enough to inspire your own Nog or Mulled Wine creation. Happy Holidays FOODBEASTS!