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" One does not live by wine alone, certainly not during the holidays. There are customs to observe and toasts to be offered\u2014to say nothing of festive potions concocted in honor of the season. Mixtures given below should see you safely through every foreseeable year-end situation. GL\u00D6GG:Spices: 4 cardamom pods, 6 whole cloves, 6 whole allspice, 3-inch cinnamon stick 2 bottles dry red wine \u00BC cup each blanched almonds, raisins \u00BD lb. lump sugar 1 pint brandy, warmed Crack cardamom pods to remove seeds. Combine seeds with other spices and tie in a cheesecloth bag. Pour wine into a large enameled saucepan; add spice bag, almonds and raisins. Warm just to simmer over low heat. Remove spice bag and pour wine, almonds and raisins into a pre-warmed, heatproof bowl. Place a wire mesh rack over the top. Pile the sugar in layers on the rack; make sure it&amp;#039;s steady. Carefully pour the warmed brandy over the sugar, then ignite with a long match. When the flames have melted most of the sugar, extinguish them and turn remaining sugar into bowl. Stir well. Serve immediately, dipping an almond and a few raisins into each cup. Yield: about 20 servings. CARRIBBEAN PUNCH:1 bottle dark rum \u00BE cup lime juice 1/3 cup orgeat (almond-flavor syrup) 8 ozs. medium sherry 3 cups pineapple juice 1 pint club soda, chilled Fruit: lemon and orange slices, pineapple chunks, strawberries  Combine rum, lime juice, orgeat, sherry, and pineapple juice. Chill several hours. Pour over block of ice in punch bowl. Add club soda and stir quickly. Garnish each cup with fruit. Yield: 20-25 servings.  LE VERT-GALANT: A very festive-looking house special from New York&amp;#039;s Le Vert-Galant Restaurant. 1 small scoop raspberry sherbet \u00BD oz. cognac Chilled champagne  Stir the sherbet and cognac together in a tulip-shaped champagne glass. Fill with champagne and stir quickly. Yield: 1 serving. CAPE CODDER:1 \u00BD ozs. Vodka 3 ozs. Cranberry-juice cocktail Lime wedge  Pour vodka and cranberry-juice cocktail over ice in a rocks glass. Squeeze lime into glass, add ring. Stir. Yield: 1 serving COFFEE BLAZER:\u00BE oz. bourbon, warmed \u00BD-1 tsp. sugar \u00BE oz. triple sec Hot coffee Lightly whipped cream Grated orange rind  Pour a little of the bourbon into a warmed, heat-resistant 7-oz. goblet and swirl to coat the inside thoroughly. Add sugar and rotate the glass so that sugar adheres to sides. Add rest of bourbon to glass and ignite with a long match. Turn glass so that flames caramelize sugar. When flames go out, add triple sec and coffee to within \u00BD inch of rim. Top with cream and sprinkle with orange rind. Yield: 1 serving CHRISTMAS RED:1 \u00BD ozs. gin \u00BE oz. Campari 1 tsp. grenadine Tonic water, chilled Lemon slice  Pour gin, Campari and grenadine over ice in a rocks glass. Stir well. Fill with tonic water. Stir once. Garnish with lemon slice. Yield: 1 serving. CHRISTMAS GREEN:\u00BE oz. each Midori melon liqueur, vodka, lime juice chilled club soda Honeydew cube, cherry Shake Midori, vodka and lime juice with ice. Strain into a sour glass. Add a splash of club soda. Garnish with honeydew cube and cherry on a pick. Yield: 1 serving. HIGHLAND MILK PUNCH:1 \u00BD ozs. Scotch 1 tsp. honey, or to taste \u00BD cup milk or half-and-half Nutmeg  Stir Scotch and honey in a shaker until completely blended. Add milk and cracked ice. Shake until foamy and frosted. Strain into a chilled highball glass. Sprinkle lightly with nutmeg. Yield: 1 serving. "^^<http://www.w3.org/2001/XMLSchema#string>
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