This morning on The Martha Stewart Show, I gave some suggestions for signature drinks, including a lavender champagne cocktail that was featured in our Spring issue. Here's a recipe for something to serve when there's a bit more nip in the air. P.S. Don't wait for your wedding to try this one out. It's a great after-dinner toddy to treat guests to at a fall dinner party!
2 1/4 cups apple cider
1 tablespoon thinly sliced fresh ginger
2 whole allspice
3 ounces brandy
Candied ginger chunks, cut into cubes, rolled in superfine sugar (optional)
1. Bring cider, fresh ginger, and allspice to a boil in a saucepan. Remove from heat, and cover. Let stand 10 minutes. Skim foam and strain, discarding solids.
2. Ladle 1/2 cup hot cider into each mug, and add 3/4 ounce brandy. Add ginger cube to each mug, if desired. (Makes 4)