Wassail Bowl


  • 6 12 ounce bottles Ale
  • 8 ounce Cream Sherry
  • 1/2 tsp allspice
  • 1 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/4 tsp powered ginger


In a large sauce pan heat the Sherry and 1 bottle of Ale.  Do not boil!  Add sugar and spices and STIR until dissolved.

Add remaining Ale and STIR.  Let stand at room temperature for 3 hours.  Pour into a Punch Bowl and garnish with lemon slices.

Serves 10