Clyde Common Egg Nog

Credit: Jeffrey Morgenthaler

Ingredients

2 large eggs
4 tbsp superfine or baker's sugar
2.5 oz Osborne Amontillado sherry
2 oz Lunazul añejo tequila
6 oz whole milk
4 oz heavy cream
grated nutmeg

Directions

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. Add and blend remaining ingredients. Chill thoroughly to allow flavors to combine and serve in chilled glasses, grating nutmeg on top immediately before serving.

Notes

So, the sherry and tequila just make this. It’s different and interesting, with the same great texture and balance of Morgenthaler’s base recipe. A real bright spot this season.

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Orange Whip

Credit: Leandro DiMonriva, The Educated Barfly

Ingredients

1 oz Plantation 3 Stars White Rum
1 oz Brinley Shipwreck Coconut Rum
1/2 oz John D. Taylor’s Velvet Falernum
1 oz heavy cream
1 oz orange juice
3/4 oz lime acid orange
1/2 oz 2:1 clear syrup
1 egg white
sparkling water

Directions

Add some ice cubes to a chilled collins glass, then pour in 1 1/2 oz sparking water. Dry shake all the remaining ingredients, add ice, then shake again until chilled. Strain and pour into the glass, and let it rest for a minute. Slowly pour soda water into the center of the foam until it rises above the rim.

Notes

This is like an orange coconut version of a Ramos Gin Fizz, but tastes a lot like an Orange Julius. For the win! Watch the Educated Barfly video for more on the drink’s origin. I used ingredients I had on hand, so my recipe is slightly different.

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Amaretto Sour (Reconstructed)

Credit: Jeffrey Morgenthaler, Educated Barfly

Ingredients

1 1/2 oz Lazzaroni Amaretto
3/4 oz bourbon
1 oz lemon juice
1/2 oz 2:1 demerara syrup
1 egg white

Directions

Dry shake all ingredients, then add a large ice cube and shake again until it’s chilled. Strain and pour into a coupe glass. You can also serve it in a rocks glass over a large cube of ice.

Notes

This is delightful! And dangerously easy to drink. Confession: I made one for me and my husband, so doubled the recipe, which might have reduced the foam. Also, I didn’t have quite enough lemon juice, so had to sub in a bit of lime juice! Even so, it all worked. Lazzaroni is infused with those same cookies in the red tin. An adult echo of a childhood memory. :-)

Update

This drink works just fine over a large ice cube—better in fact, as it stays cold longer!

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Egg Nog

Credit: Jeffrey Morgenthaler

Ingredients

2 large eggs
4 tbsp superfine or baker's sugar
2 oz Argonaut Speculator Brandy
2 oz Siesta Key Spiced Rum
6 oz whole milk
4 oz heavy cream
grated nutmeg

Directions

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled glasses, grating nutmeg on top immediately before serving.

Notes

Quite unlike most egg nogs I’ve had, which have been too thick, sweet, or boozy. This is elegant, smooth, drinkable, and can be made in advance! I didn’t have enough of my homemade spiced rum so took a chance on Siesta Key—a worthy alternative for eggnog use. I cut the sugar down to 4 tbsp and it was plenty sweet.

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Ramos Gin Fizz

Credit: Cocktail Chemistry

Ingredients

2 oz St. George Botanivore Gin
1/2 oz lemon juice
1/2 oz lime juice
1 oz 2:1 clear syrup
3 dashes Theodule Noirot Orange Flower Water
1 oz heavy cream
1 large egg white
2 oz orange La Croix

Directions

Add gin, citrus, cream, and syrup to a shaker. Shake with 4 ice cubes for 20 seconds. Double strain out ice and add egg white. Dry shake without ice for 40 seconds. Pour into chilled collins glass and let sit for one minute. Slowly pour soda water into the center of the foam until it rises above the rim. Dash orange flower water on top.

Notes

It reminds me of spiked citrus sherbet and it’s worth the shaking. I might try it with 1 1/2 oz gin next time as it was a bit strong, but I still loved it.

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Sloe Gin Fizz

Credit: Punch

Ingredients

1 oz club soda
3/4 oz St. George Botanivore Gin
3/4 oz Plymouth Sloe Gin
3/4 oz lemon juice
1/2 oz 2:1 simple syrup
1 egg white
Angostura Bitters

Directions

Pour club soda into a coupe glass. Dry shake the remaining ingredients, then add a large ice cube and shake again until it’s chilled. Strain and pour into the coupe glass, and dot with Angostura bitters.

Notes

This is fabulous. It feels like a spring or summer drink, but would also work well for brunch with the berry flavor from the sloe gin. I use 2:1 simple syrup (2 parts white sugar, 1 part water) since it lasts longer. I also added bitters—I keep some Angostura bitters in a small dropper bottle, to allow for more precise placement and design. A beautiful drink.

Variations

I’ve seen recipes for the egg white version with only sloe gin, and I’m hesitant to try it. I think the equal parts gin and sloe gin make more a much more balanced drink. I also tried the Educated Barfly’s version, which doesn’t use egg white and is served over ice in a collins glass. It was far too tart for me!

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Pisco Sour

Ingredients

3 oz BarSol Pisco
1 oz lime juice
3/4 oz 2:1 demerara syrup
1 egg white
Angustora Bitters

Directions

Dry shake all ingredients except the bitters, to froth the egg white. Then shake with ice. Pour in a chilled glass. Dot foam with dashes of Angustora bitters, then make a pretty design with a toothpick.

Notes

Wow, the egg white really tones down the pisco (in a good way!). I’d like to try other proportions I’ve seen on The Educated Barfly and Cocktail Chemistry, where it’s 2 oz pisco and 3/4 oz lime.

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