Warm me up darling

The first bridal magazine I bought was the 2007 Fall issue of Martha Stewart Weddings.
I've got to say the lady amazes me and her magazines are probably the most useful ones in the wedding market. She doesn't just talk about hiring everyone to do the job. No, the famous American lady gives recipes and plenty of do it yourself ideas. And thanks to her, I found inspiration for the cocktail hour.

How much as I know we will need to have beer and probably wine as well for our guests at the cocktail hour, I'd also like to have a special drink to share with them. And my idea came straight from the issue mentioned above.
At the end of the magazine my eyes fell upon this very appetizing signature cocktail:

Brandy Cider for a fall evening

2 1/4 cups apple cider
1 tablespoon thinly sliced fresh ginger
2 whole allspice
3 ounces brandy
Candied ginger chunks, cut into cubes, rolled in superfine sugar (optional)

1. Bring cider, fresh ginger, and allspice to a boil in a saucepan. Remove from heat, and cover. Let stand 10 minutes. Skim foam and strain, discarding solids.
2. Ladle 1/2 cup hot cider into each mug, and add 3/4 ounce brandy. Add ginger cube to each mug, if desired. (Makes 4)

(source: Martha Stewart Blog)

I love the simplicity of the recipe, it doesn't require many ingredients, it's very seasonal, nothing too expensive and just the little kick of the candied ginger to add a special touch to it.
Add to it that if the weather is a bit chilly it would probably be very welcomed by our guests, and a version without the brandy can easily be given to the children.

Or I could do a Mulled Cranberry Cider

* 9 1/2 cups cranberry juice
* 1 cup freshly squeezed orange juice
* 6 cinnamon sticks, plus 12 more for garnish
* 8 star anise
* 6 whole allspice berries
* 3 ounces fresh ginger, peeled and thinly sliced (about 18 slices)
* 1/2 cup water
* 4 tablespoons sugar
* One 375-milliliter bottle port
* 12 thinly sliced kumquat rounds, 6 to 8 kumquats for garnish optional

1. In a medium saucepan, combine all ingredients except port and kumquats. Bring mixture to a simmer over medium heat. Remove from heat. Cover, and let steep until ready to serve, up to 1 day.
2. Just before serving, add port to mixture in saucepan, and bring to a simmer; do not boil. Keep warm over low heat while serving. Strain and divide among glasses, and garnish each with a cinnamon stick and kumquat slice, if desired.


A bit more ingredients, but it also has such a great feel and color to it. Not to mention that in either case I absolutely adore anything with spices.

(source: www.marthastewart.com)

Are you having a seasonal signature drink or just your favorite cocktail for the cocktail hour?