Although Christmas comes in our summer, it can be pleasant to serve a traditional warm drink as a nightcap. Champagne cup is, of course, a pleasure in any weather. Champagne Cup
Preparation time 15 minutes
Chilling time 1 hour
Serves four to six 1/2 cup each fresh pineapple pieces, seedless grapes, halved, and orange segments
1/3 cup brandy
1/2 cup Grand Marnier
12 ice cubes
1 bottle champagne, well chilled
11/4 cups soda water or sparkling mineral water, well chilled
a few cucumber slices
6 maraschino cherries Put the prepared fruit into a large, glass jug. Pour in the brandy and Grand Marnier and stir well. Cover and chill for 1 hour. Just before serving, add the ice and pour in the champagne and the soda or mineral water. Decorate with the cucumber slices, add the cherries and serve immediately. Mulled Wine
Preparation time 15 minutes
Cooking time: 10 minutes
Serves: twelve 2 cups water
3/4 cup caster sugar
1 small lemon, washed
6 cloves
1/4 teaspoon freshly grated nutmeg
2 cinnamon sticks
3 blades of mace
2 bottles fruity red wine
1 cup brandy or rum
thin slices of orange and lemon, to decorate Pour the water into a large saucepan, add the sugar, the whole lemon and the spices and heat gently until the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 1 minute. Pour in the red wine and brandy or rum and heat gently for a few minutes until hot, but not boiling. Strain into a heatproof punch bowl, float the orange and lemon slices on top and serve immediately. Sack Posset
Preparation time 15 minutes
Cooking time 10 minutes
Serves twelve 6 egg yolks
3 egg whites
1 cup fino sherry
1/4 teaspoon each ground cinnamon and mace
1/4 teaspoon freshly grated nutmeg
2/3 cup caster sugar
4 cups pouring cream
grated nutmeg, for sprinkling Put the egg yolks, egg whites, sherry and spices into a large mixing bowl and whisk until they are well blended. Place the bowl over a saucepan of gently boiling water and stir until warm. Take care not to let the egg mixture overheat or it will scramble. Reserving 1 teaspoon of the caster sugar, heat the remainder with the cream in a saucepan until it rises to the boil. Pour the cream mixture immediately, in a steady stream from a height, onto the egg mixture, whisking as you pour to make it frothy. Leave the posset to stand in a warm place for 5 minutes, then sprinkle the reserved sugar and a little nutmeg over the surface and serve in heatproof glasses. This drink goes well with mince pies and, because it is rich, one glass per person should be sufficient. | 
