Baltimore Eggnog
How to make the Baltimore Eggnog – Shake all ingredients well with cracked Ice and strain into a Collins Glass. Sprinkle Nutmeg on top and serve.
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How to make the Baltimore Eggnog – Shake all ingredients well with cracked Ice and strain into a Collins Glass. Sprinkle Nutmeg on top and serve.
How to make the Banana Milkshake – Chill glass. Fill with Ice. Pour Vanilla Extract in followed by Banana Rum. Stir. Fill with Milk. Stir. Garnish with Banana SlIce. Watch Jungle Book, or any other Monkey oriented movie.
How to make the Almond Shrub – Put into gallon or half-gallon jar the spirits, thin Lemon Peel, Orange Juice, and Sugar. Now take the essence of bitter Almonds (you can use any amount you please) and add it to the glass of Milk. Mix thoroughly and pour into the jar. Cover, put in a warm place (65-70 degrees Fahrenheit), and keep it there until the Milk has curdled. This takes from one to three hours. Then filter through filter paper and bottle. Rest it for two weeks before drinking it.
How to make the Ambuco Cinnamon Shooter – Pour 1 oz Coconut Rum, 1 oz Butterscotch Schnapps, 1 oz Amaretto and 1 oz Milk into shaker of Ice. Shake until well blended and pour into Shot Glasses. Top with a dash of Cinnamon and enjoy 🙂
How to make the A Big Pink Dink – Pour Rum over Ice, fill with Milk. Pour in a dash of Grenadine Syrup to add a nIce pink color.
How to make the 5PM Cocktail – Pour Rum and Cointreau® Orange Liqueur into Tea Collins Glass, fill with English hot Tea and top with Milk.
How to make the Waldorf-Astoria Eggnog – Shake well over Ice Cubes in a shaker and strain into a large highball glass over Ice Cubes. Sprinkle with Nutmeg.
How to make the 151 Florida Bushwacker – Combine all ingredients. Blend until smooth. Garnish with Green Creme de Menthe shavings if desired.
How to make the Egg Nog #2 – Separate 6 Eggs. Beat yolks well. Beat in 1/2 Collins Glass Sugar. Clean/degrease beaters and bowl. Beat Egg Whites until stiff peaks form. Beat in 1/2 Collins Glass Sugar. Fold in yolks to whites. Gently stir in 1 pt Heavy Cream, 1 pt Milk, 1 pt bourbon, and 1 oz Rum. Serve as is or well chilled. Double recipe to fill a Punch bowl.
How to make the Egg Nog – Williamsburg – Separate the Eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the Cream, Milk, and Sugar. Get back to the Egg White – WHIP IT (whip it good!) until . soft peaks. ” form. Fold the white into the rest. Gradually add the alcohol. Either add Nutmeg right away or sprinkle on top later. AGE for at least 2 hours in refrigerator uncovered.”
How to make the Egg-Nog – Classic Cooked – In large saucepan, beat together Eggs, Sugar and Salt, if desired. Stir in 2 Collins Glasss of the Milk. Cook over low heat, stirring constantly, until Mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 Collins Glasss Milk and Vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Green Creme de Menthe curls, Cinnamon sticks, extracts of flavorings, flavored Brandy or Liqueur, fruit Juice or nectar, ground Nutmeg, Maraschino Cherry, Orange slIces, Peppermint sticks or Candy canes, plain Brandy, run or Whiskey, Sherbet or Ice Cream, Whipping Cream, whipped. Serve immediately.
How to make the Egg Nog – Healthy – Whip Egg substitute and Sugar together, combine with the two kinds of Milk, Vanilla, and Rum. Mix well. Chill overnight. Sprinkle with Nutmeg. Makes 6 servings.
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RECIPES
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