Banana Cream Pi
How to make the Banana Cream Pi – This drink can be Mixed with Ice added, or put into a blender with Ice, to be crushed. I like it on Ice.
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How to make the Banana Cream Pi – This drink can be Mixed with Ice added, or put into a blender with Ice, to be crushed. I like it on Ice.
How to make the Bahama Mama Sunrise – Serve over Ice in a tall glass
How to make the Adam Bomb – Add Ice to blender (or to glass if prefer on the rocks) then fruit, and fruited Juice depending on personal preference then add the Rum, Vodka, Tequila, and Triple Sec. blend till smooth, rim glass with Sugar or Salt and pour Mixture in. garnish with Lemon or Lime slIce.
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 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 Tom and Jerry – Beat Egg Whites stiff with electric beater, Add Sugar gradually, add Cinnamon, Nutmeg and vanille, add in half of the Eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% Rum and 40% Brandy (Mixture) balance with boiling hot Water. Stir well and sprinkle with Nutmeg.
How to make the Schlag-n-nog – Add the Eggnog and GoldschLager® together in a bowl. Add Nutmeg if desired.
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 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 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 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.”
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RECIPES
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