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EGGNOGS and PUNCHES and EGGNOGS C13 2P.P.Indd 247C13 2P.P.Indd 247 248 AMBASSADOR’S MORNING LIFT

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EGGNOGS and PUNCHES and EGGNOGS C13 2P.P.Indd 247C13 2P.P.Indd 247 248 AMBASSADOR’S MORNING LIFT & PUNCHES EGGNOGS EGGNOGS AND PUNCHES EGGNOG FIRST BECAME POPULAR during colonial times. Rum was the favorite spirit of the early Americans; they mixed it with milk, eggs, and sugar. Over the years, whiskey and brandy have been used as substitutes for rum. Today, eggnog is enjoyed mostly as a holiday drink, which is a shame. This is probably the result of the prolifer- ation of pasteurized prepared eggnogs, which are seldom as good as homemade (though easier to serve), coupled with concerns over salmonella poisoning associated with raw eggs. Fortunately, there are solutions to the raw egg prob- lem: One, use a prepared mix such as Mr. Boston EggNog. Two, use pasteurized eggs. Three, if using regular, unpas- teurized eggs, cook the egg mixture very slowly to 160°F, at which point the mixture thickens enough to coat a spoon, and then refrigerate immediately. If a recipe calls for folding raw, beaten egg whites into the eggnog, you can use either the whites of prepasteurized eggs or pre- packaged pasteurized egg whites. Hopefully, you’ll feel in- spired—and safe enough—to make your own homemade eggnog (see page 249) before transforming it. Punches are ideal for serving a large number of guests. They are usually made with a single spirit, wine, Champagne, or even beer. Recipes for both cold and hot punches can be found in this section, as well as for several nonalcoholic punches. While cold punches in smaller quantities can be mixed in and served from a pitcher, larger recipes are usu- ally served in a punch bowl from which guests help them- selves. Use a block of ice, not ice cubes, to keep punch chilled. c13_2p.p.indd 247 8/29/08 2:41:14 PM 248 AMBASSADOR’S MORNING LIFT EGGNOGS BREAKFAST EGGNOG 32 oz. Eggnog AMBASSADOR’S 10 oz. Apricot-fl avored MORNING LIFT Brandy 32 oz. Eggnog 2½ oz. Triple Sec 6 oz. Cognac Combine all ingredients in 3 oz. Jamaican Rum large punch bowl and serve 3 oz. Crème de Cacao in Irish coffee glasses. Sprin- (Brown) kle fresh- grated nutmeg on top of each serving. Makes 10 Combine all ingredients in to 12 servings. large punch bowl and serve in Irish coffee glasses. Sprin- CHRISTMAS YULE kle fresh- grated nutmeg on EGGNOG top of each serving. Brandy or bourbon may be substi- 32 oz. Eggnog tuted for cognac. Makes 10 to 12 oz. Whiskey 12 servings. 1½ oz. Light Rum Combine all ingredients in BALTIMORE EGGNOG large punch bowl and serve 32 oz. Eggnog in Irish coffee glasses. Sprin- 5 oz. Brandy kle fresh- grated nutmeg on 5 oz. Jamaican Rum top of each serving. Makes 10 5 oz. Madeira Wine to 12 servings. Combine all ingredients in EGG CRUSHER large punch bowl and serve in Irish coffee glasses. Sprin- 8 oz. Eggnog kle fresh- grated nutmeg on 1 oz. Light Rum top of each serving. Makes 10 1 oz. Coffee Liqueur to 12 servings. Stir with ice and strain into oversized snifter. Garnish BRANDY EGGNOG with fresh- grated nutmeg 32 oz. Eggnog on top. 12 oz. Brandy Combine all ingredients in large punch bowl and serve in Irish coffee glasses. Sprin- kle fresh- grated nutmeg on top of each serving. Makes 10 to 12 servings. c13_2p.p.indd 248 8/29/08 2:41:15 PM PORT WINE EGGNOG 249 EGGNOG (HOMEMADE) MAPLE EGGNOG 6 Eggs 32 oz. Eggnog 1 cup Sugar ½ cup Maple Syrup ½ tsp. Salt Combine all ingredients in 1 cup Golden Rum large pitcher and chill. Stir 1 pint Half- and- Half before serving. Serve in Irish 1 pint Milk coffee glasses. Garnish with fresh- grated nutmeg on top, In a large bowl, beat eggs if desired. Makes 8 servings. until light and foamy. Add sugar and salt, beating until NASHVILLE EGGNOG thick and lemon colored. Stir in rum, cream, and milk. Chill 32 oz. Eggnog at least 3 hours. Serve in Irish 6 oz. Whiskey (Bourbon) coffee glasses. Garnish with 3 oz. Brandy a sprinkle of fresh- grated 3 oz. Jamaican Rum nutmeg on top. Makes 10 to Combine all ingredients in 12 servings. large punch bowl and serve in Irish coffee glasses. Sprin- FROSTY NOG kle fresh- grated nutmeg on ½ cup Eggnog top of each serving. Makes 10 EGGNOGS & PUNCHES 2 tbsps. Sugar to 12 servings. Combine eggnog and sugar in blender. Slowly add up NOG DE CACAO to 3 cups of ice, blend- 1½ oz. Crème de Cacao ing at medium speed, until 1½ oz. Eggnog smooth. Pour into parfait Pour over ice in old- glass. Garnish with almond fashioned glass and stir. slivers and fresh- grated nutmeg. PORT WINE EGGNOG 32 oz. Eggnog IMPERIAL EGGNOG 18 oz. Port Wine 32 oz. Eggnog 10 oz. Brandy Combine all ingredients in large punch bowl and serve 2 oz. Apricot- fl avored Brandy in Irish coffee glasses. Sprin- kle fresh- grated nutmeg on Combine all ingredients in top of each serving. Makes 10 large punch bowl and serve to 12 servings. in Irish coffee glasses. Sprin- kle fresh- grated nutmeg on top of each serving. Makes 10 to 12 servings. c13_2p.p.indd 249 8/29/08 2:41:15 PM 250 RUM EGGNOG RUM EGGNOG COLD PUNCHES 32 oz. Eggnog 12 oz. Light Rum APRICOT ORANGE FIZZ Combine all ingredients in 1½ cups Orange Juice large punch bowl and serve ½ cup Light Rum in Irish coffee glasses. Sprin- ¼ cup Apricot- fl avored kle fresh- grated nutmeg on Brandy top of each serving. Makes 10 2 tbsps. Lime Juice to 12 servings. Club Soda Combine fi rst four ingredi- RUSSIAN NOG ents in pitcher and stir. Pour 1 oz. Vodka into ice- fi lled Collins glasses 1 oz. Coffee Liqueur about ²⁄³ full. Top with club 1 oz. Eggnog soda. Stir and garnish with Pour over ice in old- lime slices. Makes 6 servings. fashioned glass and stir. BOMBAY PUNCH SHERRY EGGNOG 3 cups Lemon Juice 32 oz. Eggnog Superfi ne Sugar (or Simple Syrup) 18 oz. Cream Sherry 32 oz. Brandy Combine all ingredients in 32 oz. Dry Sherry large punch bowl and serve ½ cup Maraschino Liqueur in Irish coffee glasses. Sprin- ½ cup Triple Sec kle fresh- grated nutmeg on top of each serving. Makes 10 4 bottles (750-ml) Champagne, chilled to 12 servings. 64 oz. Club Soda, chilled WHISKEY EGGNOG Add enough sugar/syrup to sweeten lemon juice. Pour 32 oz. Eggnog over a large block of ice in 12 oz. Blended Whiskey punch bowl and stir. Then Combine all ingredients in add remaining ingredients. large punch bowl and serve Stir well and garnish with in Irish coffee glasses. Sprin- fruits in season. Serve in kle fresh- grated nutmeg on Irish coffee glasses. Makes 60 top of each serving. Makes 10 servings. to 12 servings. c13_2p.p.indd 250 8/29/08 2:41:15 PM BRUNCH PUNCH 251 BOOM BOOM PUNCH In pitcher add enough sugar/ syrup to sweeten lemon and 64 oz. Light Rum orange juice and mix with 32 oz. Orange Juice grenadine and club soda. 1 bottle (750-ml) Sweet Pour over large block of ice Vermouth in punch bowl and stir well. 1 bottle (750-ml) Then add Triple Sec, brandy, Champagne, chilled and tea, if desired. Stir well Pour all ingredients except and garnish with fruits in Champagne into punch season. Serve in Irish coffee bowl over large block of ice. glasses. Makes 32 servings. Stir. Top with Champagne. Garnish with sliced bananas. BRUNCH PUNCH Serve in Irish coffee glasses. 3 qts. Tomato Juice, chilled Makes 36 servings. 1 liter Light or Dark Rum BRANDY PUNCH 2½ tsps. Worcestershire Sauce 3 cups Lemon Juice 5 oz. Lemon or Lime Juice 2 cups Orange Juice Salt and Pepper as needed Superfi ne Sugar (or Simple Syrup) Combine all ingredients in large container and stir. Pour EGGNOGS & 1 cup Grenadine PUNCHES over block of ice in punch 32 oz. Club Soda bowl and garnish with thinly 1 cup Triple Sec sliced lemons or limes. Serve 1.75 liters Brandy in Irish coffee glasses. Makes 2 cups Tea (optional) 40 servings. Squeeze Fruit Warm Never store lemons, limes, or oranges that are meant for juicing in the refrigerator because cold fruit is stingy with juice. If the fruit is cold, soak it in warm water for 15 or 20 minutes, then roll it under the palm of your hand to break the cells and release the juice. Follow these simple steps and you’ll almost double the amount of juice from the same fruit. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail c13_2p.p.indd 251 8/29/08 2:41:16 PM 252 CAPE CODDER PUNCH CAPE CODDER PUNCH CHAMPAGNE CUP 3 bottles (32-oz.) Cranberry- 4 tsps. Superfi ne Sugar (or apple Drink Simple Syrup) 3 cups Vodka 6 oz. Club Soda 2 cups Orange Juice 1 oz. Triple Sec ²⁄³ cup Lemon Juice 2 oz. Brandy ½ cup Sugar 16 oz. Champagne, chilled 1 bottle (28-oz.) Mineral Fill large glass pitcher with Water, chilled cubes of ice and all ingre- Combine fi rst fi ve ingredi- dients except Champagne. ents in punch bowl, stirring Stir well, then add Cham- until sugar dissolves, and pagne. Stir well and gar- chill. Stir in mineral water nish with fruits in season and just before serving. Serve rind of cucumber inserted in Irish coffee glasses. Makes on each side of pitcher. Top 40 servings. with a small bunch of mint. Serve in red- wine glasses. CARDINAL PUNCH Makes 6 servings. 3 cups Lemon Juice Superfi ne Sugar (or Simple CHAMPAGNE PUNCH Syrup) 3 cups Lemon Juice 16 oz.
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