Alcoholic Drinks

Egg Nog Recipe – Courtesy of my dad (his favorite)

This eggnog is great for a crowd during the holiday season. It’s very rich so a little goes a long way. Usually, 4 to 6 ounces per person is enough for a serving. The best part is that you can alter the liquors you like or make it without any liquor, too. Use brandy, or substitute Calvados, Cognac, Frangelico, Godiva, or Praline. Have a 4 gallon bowl or container handy to mix the eggnog, and plan to make this 30 days before your party so it seasons well.

 

PREP Time:  30 Minutes

Ready in:  30 days, 30 minutes

Servings: 48

INGREDIENTS

  • 30 eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 cup dark brown sugar
  • 1 tablespoon allspice
  • 1 teaspoon ground mace
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 tablespoon freshly ground nutmeg
  • 1 tablespoon freshly ground cinnamon stick
  • 1/2 cup pure vanilla extract
  • 1 teaspoon Angostura bitters
  • 1 cup bourbon or blended whiskey
  • 1 (750 milliliter) bottle dark rum
  • 1 (750 milliliter) bottle almond-flavored liqueur, such as Amaretto
  • 1 (750 milliliter) bottle brandy
  • 6 quarts heavy cream

DIRECTIONS

  1. Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla.
  2. Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days.

Note from Mom

While the high amount of alcohol in this recipe will counteract any possible bacteria from the eggs, if making this recipe with less alcohol, you may want to consume within the week. If you are concerned about the safety of consuming raw egg, use an equivalent amount of pasteurized egg which can be found in cartons in most grocery stores near the eggs. 30 eggs would be equal to 7 1/2 cups.

 

Champagne Punch – Courtesy of the McDonough Klan
  • 3 Large Jello (any color/flavor) – dissolve in 9 cups boiling water
  • 4 Cups sugar – dissolve in 4 cups boiling water
    (Sometimes I throw all of this in together…)
  • Let mixtures cool.
  • Add 1 small can frozen lemonade concentrate (thawed)
  • Add 2 46 oz cans of pineapple juice stir
  • Pour into gallon-size ziplock bags and freeze.
  • Take bags out about 2-3 hours before use and let them get “slushy”
  • Put “slush” in punch bowl and pour champange or ginger ale over the top

Mint “Limonata” Cocktail

  

San Pellegrino’s citrus-flavored sodas offer real refreshment during the hot summer months, so we decided to re-create the taste of the lemon-flavored Limonata with this cocktail. Yes, limoncello is served most commonly as an after-dinner treat, but try it in this cocktail for a refreshing twist.

What to buy: Caravella limoncello is a nicely balanced version widely available in the States. It’s good for sipping as well as for cooking and making cocktails.

TIME/SERVINGS


Total Time: Under 5 mins
Active Time: Under 5 mins
Makes: 1 drink
INGREDIENTS
Crushed ice
2 parts limoncello
1 part vodka
2 parts soda water
2 medium mint leaves, torn in half  

INSTRUCTIONS

  1. Fill a cocktail shaker with ice and add limoncello and vodka. Shake mixture to combine.
  2. Add soda water to shaker and stir to mix in. Pour into a rocks glass and top with torn mint leaves.

P.F. Chang’s Asian Pear Mojito

 

1 Tbsp. Superfine Sugar
3 Lime Sections
5 Leaves of Mint
1 oz. Sour Apple Pucker
1.5 oz. Bicardi Limon Rum
1 oz. Pineapple Juice
Club Soda
Ice

Muddle (mash) the lime, sugar and mint leaves together. Add the Sour Apple Pucker, Limon Rum, & Pineapple Juice and shake with ice. Pour into a tall glass (highball or collins) top off with the club soda. Enjoy.
 
 

 

Hurricane – One of my all time favorites!

Ingredients:


- 2 oz light rum
- 2 oz dark rum
- 2 oz passion fruit juice
- 1 oz orange juice
- 1/2 oz fresh lime juice
- 1 tbsp simple syrup
- 1 tbsp grenadine
Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish with a cherry and an orange slice.

 

 

 

 

Interesting tidbits of the origin of this famous drink:

The creation of this passion-colored relative of a Daiquiri drink is credited to Pat O’Brien. He is reported to have invented the Hurricane in the 1940s in New Orleans. Rumors say he needed to get rid of all the rum that Southern distributors forced him to buy before he could get a few cases of other spirits. He poured the concocosion into hurricane-lamp-shaped glasses and gave it away to sailors. The drink caught on, and it’s been part of the celebration ever since.

Pat O’Brien operated a speakeasy during prohibition known as, “Mr. O’Brien’s Club Tipperary”. The password to get in was, “storm’s brewin’”. In 1933, after the repeal of prohibition, he moved across the street, opened Pat O’Briens, and later down to the present location at 718 St. Peter, in the French Quarter. During W.W.II, it was difficult to get whiskey, but rum was in ample supply. With the help of the liquor salesman, this cocktail was born. It is served in a 26 oz. Hurricane glass, which is named after the shape of a hurricane lamp and the drink.

 

 

 

 

 

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