Maple Sangaree

san·ga·ree /noun/ 1. A sweet chilled beverage made of wine or other alcoholic liquor and grated nutmeg.

Yes, it sounds like and is similar to sangria in word origin but "sangaree" simply means to add a little sugar to a base spirit with a pinch of nutmeg. That's a wide open category with many possibilities to experience this unique spice sans the eggnog.

I like this recipe by David Nelson of Seattle's Tavern Law - on GQ's list for "The 25 Best Bars In America". The melding of bourbon, calvados (apple brandy) and maple syrup is spot on, and apparently until very recently top secret. 

Maple Sangaree

1 oz. bourbon
1 oz. calvados
1 oz. maple simple syrup (2:1 maple syrup to water)
Crushed ice
Tools: bar spoon
Glass: Collins
Garnish: fresh nutmeg 

Combine all ingredients in a glass, fill with crushed ice and stir. Garnish with a grating of nutmeg over the top.

I like the idea of whipping up a charcuterie plate for this one - it's easy to assemble before your guests arrive, can stand at room temp for a long time and the variations are endless and seasonless. This one from 2frugalfoodies gives great tips for making a version that won't break the bank.

I also like the idea of serving it after dinner. 

Sangaree! Just saying it makes me happy.