Aged Eggnog


Eggnog (based on Dr. Lancefield's recipe)
1 dozen eggs
2 cups sugar
1 quart half-and-half
1 750-ml bottle gold or dark rum
1 750-ml bottle bourbon
1 quart heavy cream
Nutmeg to taste (at least 1 teaspoon)

Beat eggs in a stand mixer until frothy and light. While mixer is running, gradually add sugar until fully dissolved. With mixer still running, add half-and-half, then slowly add bourbon and rum. Transfer mixture to a large bowl.

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Simple Syrups


A fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons:

In short:

Stir sugar into water in a 1:1 ratio
bring to boil
Add a dash of cream of tartar
simmer for 15 minutes
Let cool. If it hardens, add more water, repeat.

You now have shelf-stable simple syrup.

Add a shot of neutral spirit (vodka, etc) at the end, after removing from heat, to help preserve these syrups.

Add rosemary: 3-4 sprigs fresh rosemary during simmering

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