If you're a cocktail enthusiast Easter means one thing for you, egg drinks and lots of them! Eggs and liquor have been close friends since the 1600's and possibly earlier. Of course in that time it was only the wealthy that could afford to mix their brandy and ales with dairy products of any sort. Eggnog, the most famous of all egg drinks started it's birth in England during the 17th century and in the 1800's sailed it's way to the new world where rum and dairy was plenty. Which eventually lead to it's mass popularity and resulting, it's mass production. Like many of the great cocktails eggnog has been bastardized, now an over sweet pasteurized product that usually only sees the fluorescent glow of grocery stores during the winter months. But there is no need to spend your hard earned money on something that can be made at home for cheaper and of better quality. Below is Jeffery Morgenthaler's Eggnog recipe. This was the first time I've done a home made eggnog so I've yet to experiment with my own but Mr. Morgenthaler's recipe is top notch and stupid simple to make.
Eggnog
- 2 Large Eggs
- 3 oz (by volume) granulated sugar
- 1/2 tsp fresh-grated nutmeg
- 2 oz Brandy
- 2 oz Spiced Rum
- 6 oz Whole Milk
- 4 oz Heavy Cream
 |
| Mr. Morgenthaler's Eggnog |
Beat eggs in blender for one minute on medium speed. slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupe, grating additional nutmeg on top immediately before serving.
This recipe is for 2 servings but just multiply the proportions for how ever big of a bowl you need for your easter dinner. Also, don't feel restricted by the above recipe. This is a great starting point for your unique eggnog, and for garnishing feel free to top with grated cinnamon, angostura bitters or what ever you feel works well.
But don't limit your egg consumption to strictly eggnog this Easter Sunday! I find adding egg white to nearly any shaken drink adds an extra layer of texture that really brings a drink from good to great. Try it in a Margarita, Daiquiri or make any one of my original recipes you'll find below. Feel free to comment with your favorite fizz, flip, sour, eggnog or what ever drink you fancy with egg!
Fire Side Sour (Revised from previous post)
- 1.5 oz VS Cognac
- 0.5 oz Benedictine
- 1 table spoon fresh blended ginger
- 1 oz Fresh squeezed Lemon Juice
- 0.5 oz Honey Cinnamon Syrup (1 cup honey, 1 cup water, 4 cinnamon sticks over medium heat for 10 min.)
- 1 Egg White
- Add all ingredients excluding egg white to one half of your shaker
- Add egg white to other half of shaker (just incase you break the yoke you don't ruin the entire drink)
- Add the spring from your strainer into shaker (this acts as a whisk and gets that egg white really foamy)
- Dry shake (Shake without ice)
- Remove spring, add ice and shake
- Double strain into chilled rocks glass
- 1.5 oz VS Cognac
- 0.5 oz Benedictine
- 1 table spoon fresh blended ginger
- 1 oz Fresh squeezed Lemon Juice
- 0.5 oz Honey Cinnamon Syrup (1 cup honey, 1 cup water, 4 cinnamon sticks over medium heat for 10 min.)
- 1 Egg White
- Add all ingredients excluding egg white to one half of your shaker
- Add egg white to other half of shaker (just incase you break the yoke you don't ruin the entire drink)
- Add the spring from your strainer into shaker (this acts as a whisk and gets that egg white really foamy)
- Dry shake (Shake without ice)
- Remove spring, add ice and shake
- Double strain into chilled rocks glass
Revolving Barrel
- 1.5 oz Black Grouse Scotch
- 0.25 oz Galliano
- 0.25 Honey Cinnamon Syrup
- 1 Whole Egg
- 1.5 oz Innis & Gunn Oak Aged Beer
- Add to shaker all ingredients excluding egg and beer to shaker
- Add to separate half of shaker one whole egg
- Add the spring of your hawthorn strainer to the shaker
- Dry shake
- Remove spring, add ice and shake
- Strain into chilled wine glass
- Top with Innis & Gunn
- 1.5 oz Black Grouse Scotch
- 0.25 oz Galliano
- 0.25 Honey Cinnamon Syrup
- 1 Whole Egg
- 1.5 oz Innis & Gunn Oak Aged Beer
- Add to shaker all ingredients excluding egg and beer to shaker
- Add to separate half of shaker one whole egg
- Add the spring of your hawthorn strainer to the shaker
- Dry shake
- Remove spring, add ice and shake
- Strain into chilled wine glass
- Top with Innis & Gunn
- Garnish with fresh graded nutmeg or cinnamon
Autumn Ethereal
- 1.5 oz Apple Cinnamon Vodka *
- 0.5 oz Navan Vanilla Cognac
- 0.25 Rich Demerara Simple Syrup (2 parts Demerara sugar to 1 Part water)
- 2 Dashes Fee Brothers Chocolate Bitters
- 1 Whole Egg
- Add all ingredients excluding egg to shaker
- Add to separate half of shaker one whole egg
- Add the spring of your hawthorn strainer to the shaker
- Dry shake
- Remove spring, add ice and shake
- Remove spring, add ice and shake
- Strain into chilled cocktail glass**
- Garnish with fresh grated nutmeg
 |
| Autumn Ethereal |
* To make apple cinnamon vodka place one 750ml bottle in a jar along with one apple sliced into eighths and 6-10 cinnamon sticks. Let infusion occur for one week, shaking the mixture once a day.
** The Cocktail glasses I used in the picture of Autumn Ethereal cocktail can be found here.
No comments:
Post a Comment