I don’t know what the end of 2020 is like where you are, here it is going a bit shit. So we are heading back into lock down. I have some plans with my “bubble” and am in charge of drinks (of course). I have been testing some things. Here are my three Christmas Cocktail suggestions. Please enjoy responsibly and don’t go out to get ingredients you don’t have- improvise and isolate!
Eggnog Adjacent drinks
My friend and I tried to make a Tom & Jerry (using just a 3 year old Havana Club and not the fancy mix of rums and brandy) and it tasted like Christmas in a glass, except the eggs scrambled. Ooops. I poured the hot water in too fast. So we ended up putting some new (unscrambled) mix in a shaker with oat milk and shaking it over ice instead of adding the hot water. And damn! Very good. I have since ordered some pot-still rum and some aged rum to use in the next test.
I am also going to try Nat’s Eggnoggin Toboggan because he shows you how to not scramble the eggs in the best way possible.
For the modified (cold) Tom & Jerry (six 20 cl serves). Note this involves raw eggs, so please make sure the eggs are as fresh as possible:
- 2 fresh egg yolks
- 2 fresh egg whites
- 6 barspoons of caster sugar
- 15 ml of Pot Still Jamaican rum (I did not have this originally and just used a 3-year old Havana Club)
- 2 pinches ground cinnamon
- 2 pinches ground cloves
- 3 pinches fresh grated nutmeg
For each individual drink:
- 45 ml Cognac
- 15 ml 7 year old rum (again, I only had a 3-year old and it was a good substitute)
- a couple/few tablespoons of milk (I used oat milk)
Whisk the egg yolks in a mixing bowl until they are thin. Add sugar, Jamaican rum and spices. Then STIR thoroughly.
In a different bowl, whisk egg whites until stiff peaks form. Use a spoon to fold the egg whites into the spiced egg yolk mixture. This mix is the “Tom & Jerry” batter.
The next step will take some of the froth out of the drink, but add two tablespoons of batter (per serve), one or two tablespoons-ish of milk (per serve) and the rum and Cognac to a shaker with ice. Shake and serve. Maybe sprinkle some nutmeg over the top.
If you’re concerned about raw eggs, you could follow the notes in this guide, which will create a more eggnog-like drink but will be safer for everyone. Essentially, combine the batter+milk in a saucepan and warm gently until it hits 71C (160F) and coats the back of a spoon- be careful not to scramble. Then you can either take it off the heat, add it to some glasses and add the booze. Or chuck it in the fridge to make a cold version.
Rock ‘n’ Rye
The story goes, I purchased the new Difford’s Guide and asked my friend to pick a number. They picked 446 and this cocktail recipe was on that page and it went straight to the favourite cocktail pile. With cherry and oranges it is a little bit Christmassy, no?
- 75 ml Rye whiskey
- 15 ml fresh squeezed orange juice
- 5 ml fresh squeezed lemon juice
- 7.5 ml Maraschino cherry juice from cherry jar
- 7.5 ml sugar syrup
Shake all ingredients over ice. Strain and serve.
Rye Boulevardier
The Boulevardier is my favourite drink. I came across this rye-based Boulevardier and it just so happened a local liquor store had all the exact same ingredients. I like to let the ice melt a bit and then this is just perfect. Although if I am completely honest, a Boulevardier with Bulleit Bourbon has been the winner so far and I have purchased the Four Roses bourbon to do a comparison. Just mix equal parts Rye (or bourbon or whatever) with Campari and sweet vermouth. Stir over ice.
EDIT: I forgot to say, if you garnish your Boulevardier with some orange peel, it will make it feel more festive…..
Drinks with Dalby 