Prep 10 mins
Cook 45 mins
This recipe was researched for a very picky off-Broadway producer for Shakespearean-era authenticity. Of the handful of recipes we gleaned, she chose this one. Don't really know if they had pineapple juice in Shakesepearean England, but here you go! We made ours in very large coffee percolators, for serving during intermissions -- made it easy to serve large crowds.
- 10 cinnamon sticks
- 1 ounce lemon rind, no pith
- 1 teaspoon nutmeg, freshly ground
- 2 teaspoons whole allspice
- 2 1⁄4 gallons apple cider
- 1 cup fresh lemon juice
- 1 quart pineapple juice
- 1 cup honey
- 1 pint ginger ale, Vernors is best
- Using 2-3 lemons, squeeze juice for 1 cup, and remove rind (about 1/4 cup). Slice remaining lemon and add it to the spices.
- Wrap cinnamon sticks, lemon rind, nutmeg and allspice in cooking gauze. Tie if dropping into the liquid; place carefully in percolator bin if using a percolator.
- Pour apple cider, lemon juice, pineapple juice and honey into a large pot or the pot of a large percolator.
- If using a large pot, add spice bag, and heat to a simmer. Cook 45 minutes, then remove bag.
- If using a large percolator, turn it on and let it heat for 45 minutes.
- Add the ginger ale (Vernor's, if you can find it), just before serving.
- If using a pot, use a long ladle to serve into heat-proof cups. If using a percolator, you can use the spigot.