RECIPES THAT INCLUDE:
How to make the Tom and Jerry Punch – Beat Egg Whites to a stiff froth. Separately beat Egg Yolks until light in color, gradually add the Powdered Sugar and spIces. Fold yolk Mixture into whites. Divide Mixture between four 8 oz. mugs. Add 1/2 shot Brandy and 1 shot Rum to each mug, fill with hot beverage. Stir well and top with Nutmeg.
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.
How to make the Egg Nog – Katie’s – Beat Egg Yolks until thick and Lemon yellow, then beat in 1 Collins Glass Sugar. Add slowly the rye, Rum and Peach Liqueur. Beat until smooth. Add the Milk and Half & Half. Beat the Egg Whites until stiff but not dry, gradually adding 1/2 Collins Glass of confectioners Sugar. Fold the Egg Whites into the batter. Just before serving, whip the Cream and fold it into the other ingredients. Garnish with ground Nutmeg. Serve in a Punch bowl or another big bowl.
How to make the Grandma’s SwinGin’ Eggnog – Beat yolks until light. Add Sugar and Mix well. Add Milk and Rum. Mix well, then chill for at least 3 hours. One hour before serving, whip Cream and stir into chilled Mixture. Return to refrigerator for an hour. Serve in Punch Collins Glasss and dust with Nutmeg. Serves 20.
How to make the Eggnotini – Fill a cocktail shaker 1/2 full with Ice, add ingredients, shake, shake, shake until cold and frothy. Pour into a well chilled martini / Cocktail Glass. Top with a dusting of Nutmeg, and serve.
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 #5 – In an electric Mixer, beat the Egg Yolks with the Sugar until thick and Lemon colored. Slowly add the bourbon and Cognac, while beating at a slow speed. Chill several hours. Add the Salt to the Egg Whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the Cream until stiff. Fold the Whipped Cream into the yolk Mixture, then fold in the beaten Egg Whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated Nutmeg. Serve in Punch bowl. If desired, add one or two Collins Glasss of Milk to the yolk Mixture for a thinner Eggnog.
How to make the Leche de Monja – Place whole Eggs, in shell, (organic would be preferable) in a jar. Cover with Lemon/Lime Juice. Seal the jar and refrigerate. Leave the Eggs to marinate for 2-3 weeks. The shells should become soft. Place the Eggs and Juice in a blender and blend until smooth. Strain to remove Egg membranes. Add Sugar and Pisco Brandy to taste.
How to make the Egg Nog #1 – Beat yolks until light in color. Slowly add bourbon, Cognac, while beating at slow speed. Chill 3 hrs. Add Salt to whites, beat to peaks. Whip s Cream until stiff. Fold Whipped Cream into yolk Mixture, then fold in the beaten Egg Whites. Chill one hour. Serve with Nutmeg sprinkled on top. For thinner Mixture add 1 or 2 Collins Glasss of Milk. Serve in a Punch bowl or another big bowl.
How to make the Egg Nog #4 – In a small Mixer bowl beat Egg Yolks till blended. Gradually add 1/4 Collins Glass Sugar, beating at high speed till thick and Lemon colored. Stir in Milk, stir in Rum, bourbon, Vanilla, and Salt. Chill thoroughly. Whip Cream. Wash beaters well. In a large Mixer bowl beat Egg Whites till soft peaks form. Gradually add remaining 1/4 Collins Glass Sugar, beating to stiff peaks. Fold yolk Mixture and Whipped Cream into Egg Whites. Serve immediately. Sprinkle Nutmeg over each serving. Serve in a Punch bowl or another big bowl. NOTE: For a Non-Alcoholic Eggnog, prepare Eggnog as above, except omit the bourbon and Rum and increase the Milk to 3 Collins Glasss.
How to make the Egg Nog #3 – Separate Eggs and refrigerate the whites. Beat yolks until light in color. Gradually beat in Sugar, then slowly beat in 1 Collins Glass of Rum. Let stand covered for at least 1 hr. Add rest of liquor, Cream, and Peach Brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat Egg Whites until stiff, fold in. Serve sprinkled with Nutmeg. Serve in a Punch bowl or another medium sized bowl.
How to make the Irish Cream Liqueur #2 – Place all ingredients in a blender, blend well. Bottle and let mellow in refrigerator at least one week before serving. this has been found to be best after 1-2 weeks. Store in refrigerator. Liqueur at room temperature by removing from refrigerator 1-2 hours before serving.
COCKTAIL
RECIPES
How to make the Curly Tail Twist – Pour 1 part Jagermeister® and 1 part Root Beer Schnapps in Shot
How to make the British Snakebite – Mix or layer ingredients. Note – the Mixture of Beer and cider is
How to make the Oil Rig – Pour both ingredients into a double Shot Glass (or Whiskey Sour glass, etc.)
How to make the Ship’s Cat – Pour ingredients into a Shot Glass over one small lump of Ice, and
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
Copyright 2014-2024 : GreatBartender.com : All Rights Reserved.
Great Bartender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com