As I have mentioned my best friend Jenny lives in Madrid. I am the luckiest girl in the world to have her as a best friend. Sometimes I am awake with a random question at 4 am and she is always there with a thoughtful answer. And then again at 6:30 pm I will have another question and she responds within seconds. I am always amazed how she works such long hours. If I was with her I would need a glass of Spanish Eggnog; a little caffeine, protein and rum just to keep up.
- 8 egg yolks lightly beaten
- 4 cups whole milk
- ½ cup sugar
- 15 roasted coffee beans
- 1 vanilla bean pod
- 1 cinnamon stick
- ½ cup Ron Zacapa Centenario rum
- ½ cup St George Spirits Firelit Coffee liqueur
- 1/2 teaspoon ground nutmeg
- ¼ ground cardamom
Lightly beat all egg yolks. Combine egg yolks, milk, sugar, cinnamon stick and coffee beans. Cook about ten minutes stirring continuously until the liquid is able to coat a metal spoon. Place saucepan in a bowl of ice water for two minutes. Discard cinnamon stick. Remove vanilla bean and carefully take out vanilla bean seeds. Put seeds back into the milk mixture. Pour into a pitcher. Add Zacapa, Firelit Coffee liqueur, nutmeg and cardamom. Stir. Chill for twenty-four hours in the refrigerator.
- 1.5 oz Pierre Ferrand Ambre Cognac
- .5 oz Fonseca Port Bin 27
- ½ oz clover honey syrup
- ½ oz aged balsamic vinegar
- 1 oz cantaloupe juice
I know what you are thinking, “ Really?! Balsamic vinegar in a cocktail?” Let me go over the tasting notes:
- Pierre Ferrand Ambre Cognac – Think apricots and figs lightly drizzled with sweet honey and a touch of orange citrus.
- Fonseca Port Bin 27 – With the first sip ripe plum, and array of dark berries with a peppery finish explode in your mouth.
- Balsamic vinegar amplifies the plum and fig notes while sweet, juicy cantaloupe and clover honey take away any lingering bite.
I was on a friend’s porch in Napa having this cocktail and looking over the valley. It was delightful.
While walking the dog this weekend, I was surprised to see the amount of people who were busy putting up Christmas trees. It takes me a while after Thanksgiving to get into the Christmas mood. So when I got home, I snuggled down to my favorite holiday movie ‘It’s a Wonderful Life’ and this cocktail.
Barolo Chianto is one of my most loved digestifs because it is laced with cinnamon, iris flowers and vanilla. Leopold’s gin has a wonderful array of botanicals that suggest cardamom and coriander. Cherry Heering’s dark cherry notes balances out each spice and endures every sip.
- 1.5 oz Leopold’s American Small Batch Gin
- 1 oz Barolo Chinato
- .5 oz Cherry Heering
- 2 dashes Angostura Bitters
Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled martini glass.
Some of my girl friends are on the gluten-free, dairy free diet and have sworn off eggnog for the season so this cocktail is for them. One of my closest friends was thrilled when she found that out and with a big sip proclaimed,“a little Noel cocktail.” So I am naming it Noel.
- 6 oz Almond Eggnog
- 1.5 oz Woodford Reserve
Add one and a half ounces Woodford Reserve to a Bodum glass. Fill the rest of the glass up with Almond Eggnog. Stir well. Garnish with cinnamon.
Almond Egg Nog
- 6 extra-large egg yolks
- ½ cup sugar
- 1½ cups almond milk
- 1 stick cinnamon
- 20 ounces coconut milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon ground cinnamon
In a small bowl beat egg yolks and sugar until thickened. Set aside. Heat almond milk with the cinnamon stick in a small saucepan stirring frequently for about ten minutes or until the liquid has reduced by a third.
Pour almond milk into egg mixture very slowing while whisking egg mixture so the eggs don’t scramble.
Return mixture to the saucepan, stirring just until the mixture begins to boil a little bit and thicken.
Mix in vanilla, nutmeg, and cinnamon. Pour into an airtight container and refrigerate for an hour before serving.
- 1.5 oz Tanqueray Gin
- ¾ oz North Shore Distillery Aquavit
- ½ oz Orgeat
- 1 barspoon Lemon Curd
- 2-3 dashes Orange water
Shake all ingredients in a shaker with ice. Fine strain into a chilled martini glass. Garnish with a lemon wedge.
I always make sweet potatoes, topped with candied pecans and mini marshmellows for Thanksgiving. This lushy version is just as tasty.
- 2 oz Bulleit Rye
- 3/4 oz Benedictine
- Two heaping tablespoons sweet potato puree
- 2 Dashes Pecan Biters or The Bitter Truth Jerry Thomas Bitters
- Maple infused whipped cream, a flamed marshmallow, sprinkling of cinnamon
Add all ingredients into a warm glass. Add 2-3 oucnces boiling water, stir well, top with cream, cinnamon and flamed marshmallow.
Sweet Potato Syrup
- For every sweet potato
- ¼ cinnamon
- ¼ nutmeg
- 1.5 teaspoons brown sugar
- 1 teaspoon sorghum syrup
I have spent all weekend testing turkey recipes for Thanksgiving. There are plenty of leftovers so if you come over, please come on an empty stomach. Since turkey with cranberry sauce is one of my favorite parts of the whole dinner, I made this little cocktail to go with it. Cheers!
- 2.5 oz. Wild Turkey Bourbon
- 1 oz. Cranberry Syrup
- 2-3 dashes Angostura
Add all ingredients in a beaker with ice. Stir well. Fine strain into a rocks glass over an ice block. Garnish with cranberries and an orange peel.
- 1 cup cranberry preserves
- 1 cup fresh squeezed blood orange juice
- Leaves from three springs of mint
- 1/4 tsp. fresh minced peeled ginger
Combine all ingredients over medium heat. Let simmer ten minutes. Fine strain into an airtight container.