Temple Bar Shows You How To Wassail at “Cocktails & Confections”

Get a sneak preview of bar manager/pastry chef Jenn Harvey’s class, plus one exclusive holiday punch recipe. —By Summer Lin

Temple Basilisk

Temple Basilisk / Courtesy photo

When the weather outside is frightful—well, who cares if you’ve got a well-stocked bar? Add a plate full of warm homemade cookies, and now you’ve got a party. Before holiday party season hits, Temple Bar’s giving you a chance to learn how to entertain like the pros do: This December, bar manager and trained pastry chef Jenn Harvey teaches you how to concoct your own winter-themed cocktails and pair them with heavenly cookie recipes.

Well-known for putting her own personalized twist on cocktails, Harvey honed her mixology skills as 33 Restaurant and Lounge and Zocalo Cocina Mexicana before crossing over the river to Temple Bar—one of our favorite Cambridge eateries and a go-to source late-night bites.

On December 5, and Harvey will walk you through the tricks of the trade, teaching you some basic cocktail techniques (including one of Temple’s trademark drinks, the basil-and-lemon-infused Basilisk) and three easy punch recipes. Their Wassail Punch is designed put a little bit more skip into your step, taking all of the unique flavors from your spice rack and combining them into one enticing winter cocktail. Cloves, allspice, ginger root, cinnamon, and peppercorn come together with apple cider and cranberry juice to create a savory spiced ale. Gracious hosts that they are, Harvey shares the recipe with us below

But if you want to learn how to make their Pisco Punch and Sparkling Pomegranate Punch—not to mention time-honored cookie recipes from her very own family—you’ll just have to take the class.

$30 per person, December 5, 3-5 p.m., Temple Bar, 1688 Massachusetts Ave., Cambridge, 617-547-5055, templebarcambridge.com. For tickets, go to Eventbrite.


Jenn Harvey’s Recipe for Wassail Punch
Serves 10 to 12.


  • 12 whole cloves
  • 6 whole allspice
  • 1/2 inch fresh ginger root, peeled and sliced
  • 3 cinnamon sticks
  • 12 whole white peppercorns
  • 1 gallon fresh apple cider
  • 6 ounces cranberry juice
  • 3/4 cup light brown sugar, packed
  • 1 ounce bourbon per drink

Ground nutmeg and 1 cinnamon stick per drink

Cheesecloth, kitchen string


Wrap the cloves, allspice, ginger, cinnamon sticks, and peppercorns in cheesecloth and tie with kitchen string. In a large pot, heat the cider, cranberry juice, brown sugar, and spice bag. Bring to a boil, then reduce heat and simmer 30 minutes.

To Make the Drink
Add the bourbon to a mug and fill with hot Wassail. Garnish with a dusting of the nutmeg and the cinnamon stick.