With the semester coming to a close and the holidays finally upon us, a collective combination of stress and merriment is becoming apparent across campus. Now that we find ourselves in the festive month of December, what better way to reduce stress and increase good cheer than to have a holiday party? I recommend serving one, two or all of these wonderful cocktails.

My great-great-grandfather William D. Reamy used home-distilled apple brandy and fresh milk and cream in his delicious (and potent) recipe for eggnog, perhaps the most traditional holiday libation. If you’re in the mood for something to really warm your spirits, mulled wine is a hard one to match. The Christmassy cranberry cocktail should also prove to be a crowd pleaser. With these delightful cocktails, you really will be wishing good will to all, and all will have a good night.


Great-Great-Grandfather Reamy's eggnog
Makes 1 1/4 gallons

3 large eggs
3/4 cup sugar
1/2 gallon + 1 cup of 1 percent milk
3 cups half-and-half
2 (750 mL) bottles of apple brandy
1/4 teaspoon freshly grated nutmeg
Large pinch each of ground cinnamon, ground cloves and ground allspice

In a very large bowl or pot, beat eggs and sugar. Add milk, then half-and-half, beating with an electric mixer (manual stirring with a whisk will suffice, but your arm might get tired). With the electric mixer/whisk going, add brandy in a small steady stream – it helps if you have a friend pouring the brandy or holding the mixer/stirring until all the brandy is incorporated. Add spices and blend well. Pour into containers and refrigerate for at least 24 hours.

We always taste a small amount after adding the brandy to make sure it will be fine to serve to company. Our family claims the brandy "cooks" the eggs; in over 100 years no one has had a problem.

Mulled wine
Serves 6-8

Note: You can use packaged mulling spices as a substitute to the cloves and cinnamon – these are available at Williams-Sonoma at The Mall at Green Hills and most grocery stores.

2 (750 mL) bottles dry red wine, such as cabernet or burgundy
4 ounces port or brandy (optional)
1/4 cup sugar
12 whole cloves
4 cinnamon sticks
Zest of 1 large orange

Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil; this will remove the alcohol. Heat for 20 minutes and serve in a large, heat resistant punch bowl, or simply ladle into mugs.


Christmassy cranberry cocktail
Serves 1

4 ounces champagne or prosecco (the Italian version)
1 ounce cranberry juice

Pour champagne and cranberry juice into a champagne flute (or solo cup, as long as it’s red). Enjoy.