Holiday Grog Recipe

“This time at Fallingwater is for family,” Liliane Kaufmann used to say about the holiday season. Food and drink were celebrated and elevated at Fallingwater, especially during the holidays. Liliane’s famed and potent holiday grog was kept warm in the big red kettle that swung into the Fallingwater fireplace. “We crawled to our quarters after imbibing,” longtime cook Elsie Henderson recalled in an excerpt from the Fallingwater Cookbook. This recipe is in the cookbook, which makes a great gift to friends and family this holiday season.


  • 30 whole cloves
  • ½ cup light corn syrup
  • 3 cups water
  • 1 teaspoon grated lemon peel
  • 6 cinnamon sticks, broken
  • 2 cups apple cider
  • 1 cup sauterne
  • 2 bottles of a good red wine
  • 1 cup French brandy


In a large pot, simmer for 15 minutes the cloves, corn syrup, water, lemon, cinnamon sticks and apple cider. Add the white and red wines, and the brandy. Heat gently. Do not boil.

Makes about 20 4-ounce servings.

Happy Holidays!