British Wassail
A traditional English wassail of warm ale and cider with roasted apples, a splash of sherry and gentle spice — the very drink of midwinter celebration.
Ingredients
- 500 ml ale — a malty brown ale works well
- 300 ml dry cider
- 60 ml sherry or brandy — a splash, to taste
- 2 small apples — roasted until soft
- 40 g brown sugar
- 1 thumb fresh ginger — sliced
- 1 cinnamon stick
- 0.25 tsp grated nutmeg
Method
- Roast the apples in a hot oven at around 180°C until soft and lightly caramelised, then set aside.
- Pour the ale and cider into a large pan and add the sugar, ginger, cinnamon and nutmeg.
- Warm gently over a low heat, stirring until the sugar dissolves, without letting it boil.
- Add the roasted apples and let everything mingle for a few minutes at around 65°C.
- Stir in the splash of sherry or brandy, then ladle into heatproof mugs, spooning a little apple into each.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Warm, around 65°C
- Garnish
- Roasted apple piece
Wassail is one of the oldest drinks in the English midwinter calendar, its name drawn from the Old Norse toast ves heill, meaning good health. Combining malty ale with dry cider, roasted apples and a measured splash of sherry, it is a generous, communal sort of brew, made to be ladled out and shared among friends.
A drink steeped in custom
In the cider counties of the West Country, wassailing once meant processions through the orchards to bless the trees and ensure a good harvest. The bowl that accompanied these rituals was deep and well spiced, and our recipe stays close to that tradition: malty ale for body, cider for brightness, and roasted apples bobbing among the spice.
Building the flavour
Take care to keep the pan below a simmer, so the ale stays smooth and the alcohol holds. The roasted apples are worth the small extra effort, lending a soft, caramelised sweetness you cannot get from sugar alone. Add the sherry or brandy at the end, off a fierce heat, to preserve its character.
If you enjoy the apple-forward warmth of a good wassail, you may find similar pleasure in Hot Apple Gin, which leans on cloudy apple and gentle spice in much the same spirit. It makes an easy alternative when you fancy something spirit-led rather than ale-based. For the full recipe, see our guide to Hot Apple Gin.
Serve in warmed mugs with a spoonful of apple in each, and raise a glass to good health.
Frequently asked questions
What is wassail?
Wassail is an ancient English midwinter drink, traditionally a warm spiced ale or cider, shared as part of festive toasting customs and orchard blessings.
Why are the apples roasted first?
Roasting softens and caramelises the apples, giving the wassail a mellow sweetness and a little texture that a raw apple cannot provide.
Can I use just cider instead of ale?
You can, though the malty depth of ale is part of what defines a traditional wassail. A blend of the two gives the most authentic result.
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