As the thermometer plummets and cold, dreary days become the norm, my thoughts turn to wassail and all the warmth and good cheer that it brings. Derived from the Norse phrase “ves heill” or “be in good health,” wassail holds several longstanding, culinary roles. It can be a toast to the aforementioned health, the alcoholic drink with which one is toasted, or the festive event where drinking and toasting occurs. Yet, oddly enough, to go ‘wassailing’ could just as easily mean that you’re off caroling at Christmastime as out imbibing. Of course, the carolers of yore did expect to receive steaming cups of wassail, food, and heartfelt good wishes in exchange for their melodies. At my house wassail is a favorite hot, mulled drink. Although customarily made with mead or ale and occasionally wine, I opt for a seasonal brew of white rum and apple cider. Whole cloves, cinnamon sticks and ground ginger spice up the tart cider while an ample amount of sugar sweetens the mix. Traditionally, this toasty beverage was placed …