Thursday, December 19, 2013

This Year's New Holiday Cocktails!

Holiday Cocktails 2013

It's that time of year again when I try to make another twist on the Egg Nog, as well as get creative with holiday cocktails! This year I have a few new ones and a video of an old standard of mine:
First.... 
Rosemary Honey Cream













2 oz Square One Botanical Organic Spirit
1 oz heavy cream
1 egg
1 clover honey syrup*
2x 3” Rosemary sprig

In a mixing glass, de-leaf the rosemary, discarding the stem and muddle the leaves well. Add all other ingredients, fill with large, cold ice and shake gently for 30 seconds. This will make a thick, creamy cocktail without too much dilution. Strain into a chilled cocktail glass and garnish with a slapped sprig of rosemary (this will add to the nose with each sip).

* Clover honey diluted with warm/ hot water at a 1:1 ratio by volume

Use organic ingredients when possible.

Notes:
This modern flip is like a rosemary egg nog and could be prepared like a nog by separating the egg yolk and white, whipping the yolk with the honey and whipping the white into stiff peaks. Then folding them together and gently stirring in the other ingredients. In this case it would be best to prepare a rosemary honey syrup, by first cooking the first sprig of rosemary into the water for 5 minutes before straining the solids and mixing the rosemary tea with the clover honey. All of that is best done in scale to a larger batch.

and Second...
Angie's Dairy Free Egg Nog

4 organic egg yolks
1/3 cup organic sugar, plus 1 tablespoon
1 pint organic unsweetened almond milk*    
1 cup cooked rolled oats (oatmeal)* 
1 teaspoon freshly grated nutmeg
4 organic egg whites*


In the bowl of a stand mixer (or whatever large bowl you have), beat the egg yolks until they lighten in color (they will actually lose color). Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved, then add nutmeg and integrate well. In a blender, add the almond milk and oatmeal and blend on high. You want to pulverize the solids as much as possible. When done, pour the almond oatmeal mixture through a fine sieve and mix into the yolk mixture until integrated (discard…or eat…the solids – about a tablespoon). Put the mixture aside and start the egg whites. Place the egg whites in the bowl of a stand mixer (or in a cold metal mixing bowl) and beat to somewhere between fluffed and soft peaks that stand on their own (a bit more work to do by hand). The firmer you beat the whites into, the more air you will notice in your nog. Personally, I like creamier nog, which requires less beating than a fluffier one. With the mixer still running (or your hands still whisking) gradually add the 1 tablespoon of sugar and beat to desired consistency. Gently fold the egg whites into the egg yolk mixture until you have a consistent color. Bottle, or store in another container, chill and serve. You will probably want to shake the container or stir the batch before serving. Garnish with fresh ground nutmeg.



To make alcoholic, add 2oz of alcohol to 6 ounces of nog. Use a barrel aged spirit or combination thereof. Try mixing two parts of brandy or cognac to 1 part of rum, and the use 2 ounces of that blend per mug. This makes a classic Egg Nog. 

Notes:
I have been working on a rich and creamy version of egg nog with no cow’s milk for several years. My fiancĂ© Angie can’t have milk, but loves egg nog, so I had to figure out a solution! Some recent research with oatmeal based morning beverages lead me to the conclusion that blended, cooked oatmeal was the perfect replacement for heavy cream. Plus the flavor works well with almond milk.

and Third...
Holly Julep Snowcone
1 bunch of mint
4.5oz simple syrup
1 liter bourbon
crushed ice
snow cone cups
pomegranate seeds

In a pitcher, add the leaves of 5 mint sprigs. Muddle well and add the syrup and bourbon. Stir well and let sit for 30 minutes to one hour. Strain the mixture through a fine strainer and into another pitcher or bottle. 

To Make the Snowcone: Fill a snowcone cup with crushed ice, pour the julep mixture over the ice until full. Cap with more ice, garnish with a large mint sprig, some pomegranate seeds and dusting of powdered sugar.

And lastly...
The Irish Chai
To check out the Irish Chai, go see my video on Grokker.com!

This is the first of my new video series, so start you Grokker account today and keep coming back for more!



Irish Chai:
2 oz chai tea concentrate 
5 oz frothed milk
1.5 oz Irish whiskey
.5 oz simple syrup
1 cinnamon stick

Simple Syrup:
1/2 cup of sugar
4 oz room temperature water

Directions:
Simple Syrup
1. Combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved.
Irish Chai:
1. To make chai tea concentrate, use 2 bags of chai tea and 8 oz of hot water and let steep for five minutes.
2. Froth 5 oz of milk. You can use an espresso machine frothing wand, a portable frother, or simply microwave the milk for ~90 seconds (until you see steam rise) and using a whisker spin between your hands to froth.
3. In a mug, add 2 oz of the chai tea, 1.5 oz whiskey and 0.5 oz simple syrup. Stir and top with the hot milk and freshly grated cinnamon.