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Home , Eggnog, Whiskey sour

8/29/08 2:41:14 PM8/29/08 2:41:14 PM pre- .

EGGNOGSduring colonial & PUNCHES times. Rum was the favorite spirit of the early Americans; times. Rum was the favorite Over the years, , and sugar. they mixed it with , have been used as substitutes for whiskey and as a holiday , eggnog is enjoyed mostly rum. Today, of the prolifer- the result is probably which is a shame. This seldom which are , ation of pasteurized prepared (though easier to serve), coupled as good as homemade with concerns poisoning associated with over raw eggs. Boston mix such as Mr. lem: One, use a prepared solutions to the raw prob- are there Fortunately, unpas- if using regular, use . Three, Two, very slowly to 160°F, teurized eggs, cook the egg mixture thickens enough to coat a at which point the mixture calls a recipe If immediately. spoon, and then refrigerate beaten egg whites into the eggnog, you for folding raw, eggs or can use either the whites of prepasteurized packaged pasteurized egg whites. Hopefully, you’ll feel in- packaged pasteurized egg whites. Hopefully, safe enough—to make your own homemade spired—and transforming it. eggnog (see page 249) before usually made with a single spirit, , guests. They are number of ideal for serving a large Punches are Recipes for both cold and hot Champagne, or even . as for several punches can be found in this section, as well nonalcoholic punches. usu- are recipes larger a pitcher, mixed in and served from can be While cold punches in smaller quantities which guests help them- ally served in a punch bowl from to keep punch selves. Use a block of ice, not ice cubes, chilled. EGGNOG FIRST BECAME POPULAR BECAME FIRST EGGNOG EGGNOGS AND PUNCHES AND EGGNOGS c13_2p.p.indd 247c13_2p.p.indd 247 248 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. 6 oz. Combine all ingredients in 3 oz. Jamaican Rum large punch bowl and serve 3 oz. Crème de Cacao in Irish glasses. Sprin- (Brown) kle fresh- grated on top of each serving. Makes 10 Combine all ingredients in to 12 servings. large punch bowl and serve in glasses. Sprin- 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. 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 to 12 servings. Stir with ice and strain into oversized snifter. 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 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 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, , 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 IMPERIAL EGGNOG 32 oz. 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 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. 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 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 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 ), author of The Craft of the Cocktail

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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. Brandy Superfi ne Sugar (or Simple 16 oz. Light Rum Syrup) 1 split Champagne, chilled 1 cup Maraschino Liqueur 64 oz. Red Wine 1 cup Triple Sec 32 oz. Club Soda 16 oz. Brandy 8 oz. Sweet Vermouth 2 bottles (750-ml) Champagne, chilled 16 oz. Strong Tea (optional) 16 oz. Club Soda Add enough sugar/syrup to 16 oz. Strong Tea (optional) sweeten lemon juice. Pour over large block of ice in Add enough sugar/syrup to punch bowl and stir well. sweeten lemon juice. Pour Then add remaining ingre- over large block of ice in dients. Stir well and garnish punch bowl and stir well. with fruits in season. Serve Then add remaining ingre- in Irish coffee glasses. Makes dients. Stir well and garnish 42 servings. with fruits in season. Serve in Irish coffee glasses. Makes 32 servings.

c13_2p.p.indd 252 8/29/08 2:41:16 PM CLARET CUP 253

CHAMPAGNE SHERBET Remove peel from lemons PUNCH and set aside. Juice lem- ons (about 2 cups juice). In 3 cups Pineapple Juice, chilled large saucepan, stir together sugar and water. Bring to a ¼ cup Lemon Juice boil and add reserved lemon 1 qt. Pineapple Sherbet peel. Remove from heat. 1 bottle (750-ml) Cover and let stand Champagne, chilled 5 minutes. Remove and dis- In punch bowl combine card peel. Add lemon juice juices. Just before serving, and grapefruit juice to sugar scoop sherbet into punch mixture. Transfer mixture to bowl, then add Champagne. a 3-quart pitcher; cover and Stir gently. Serve in Irish cof- chill. Just before serving, fee glasses. Makes 20 servings. add beer. Pour into Irish cof- fee glasses over ice and gar- CUP nish with lemon slices. Makes 4 tsps. Superfi ne Sugar (or 8 servings. Simple Syrup) 6 oz. Club Soda CLARET CUP 1 oz. Triple Sec 4 tsps. Superfi ne Sugar (or EGGNOGS &

2 oz. Brandy Simple Syrup) PUNCHES 16 oz. 6 oz. Club Soda Fill large glass pitcher with 1 oz. Triple Sec ice. Stir in the ingredients 2 oz. Brandy and garnish with fruits in 16 oz. Red Wine season and a rind of cucum- Fill large glass pitcher with ber inserted on each side ice. Stir in the ingredients of pitcher. Top with a small and garnish with fruits in bunch of mint. Serve in red- season and a rind of cucum- wine glasses. Makes 6 servings. ber inserted on each side of pitcher. Top with a small CITRUS- BEER PUNCH bunch of mint. Serve in red- 6 Lemons wine glasses. Makes 6 servings. 2 cups Sugar 2 cups Water 1 cup Grapefruit Juice, chilled 2 cans (12-oz.) Light Beer, chilled

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CLARET PUNCH FISH HOUSE PUNCH 3 cups Lemon Juice 3 cups Lemon Juice Superfi ne Sugar (or Simple Superfi ne Sugar (or Simple Syrup) Syrup) 1 cup Triple Sec 1½ liters Brandy 16 oz. Brandy 1 liter Peach-fl avored Brandy 3 bottles (750-ml) Red Wine 16 oz. Light Rum 32 oz. Club Soda 32 oz. Club Soda 32 oz. Strong Tea (optional) 16 oz. Strong Tea (optional) Add enough sugar/syrup to Add enough sugar/syrup to sweeten lemon juice. Pour sweeten lemon juice. Pour over large block of ice in over large block of ice in punch bowl and stir well. punch bowl and stir well. Then add remaining ingre- Then add remaining ingre- dients. Stir and garnish with dients. Stir well and garnish fruits in season. Serve in with fruits in season. Serve in Irish coffee glasses. Makes 40 Irish coffee glasses. Makes 40 servings. servings. KENTUCKY PUNCH EXTRA- KICK PUNCH 12 oz. Frozen Orange Juice 2 qts. Water Concentrate, thawed and 1 cup Brown Sugar undiluted 2 cups Dark Rum 12 oz. Frozen Lemonade 1 cup Brandy Concentrate, thawed and undiluted 1 cup Lemon Juice 1 cup Lemon Juice 1 cup Pineapple Juice 1 liter Whiskey (Bourbon) ¼ cup Peach Brandy 1 bottle (2-liter) Lemon- lime Combine water and brown Soda sugar, stirring until sugar dis- Combine all ingredients solves. Add remaining ingre- except soda in large con- dients; chill. Pour over block tainer and chill. Pour into of ice in punch bowl. Serve punch bowl over large block in Irish coffee glasses. Makes of ice and stir in soda. Makes 28 servings. 32 servings. LOVING CUP 4 tsps. Superfi ne Sugar (or Simple Syrup) 6 oz. Club Soda 1 oz. Triple Sec 2 oz. Brandy 16 oz. Red Wine

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Fill large glass pitcher with a rind of cucumber on each ice and stir in the ingredi- side of pitcher. Top with mint ents. Garnish with fruits in sprigs. Serve in red- wine season and a rind of cucum- glasses. Makes 6 servings. ber inserted on each side of the pitcher. Top with a small bunch of mint sprigs. Serve ¼ cup Superfi ne Sugar (or in Irish coffee glasses. Makes Simple Syrup) 6 servings. 1 cup Water 1 Thinly Sliced Orange PUNCH 1 Thinly Sliced Lime 1 cup Mint Jelly 1 bottle (750-ml) Red or 4 cups Water Rosé Wine 3¼ cups Whiskey (Bourbon) 6 oz. Sparkling Water 6 cups Pineapple Juice Assorted Seasonal Fruits (Bananas, Strawberries, ½ cup Lime Juice etc.) 7 cups Lemon-lime Soda Dissolve sugar/syrup in Combine mint jelly and water in large pitcher. Add 2 cups of water in sauce- fruit and wine and 12 or pan, stirring over low heat more ice cubes. Stir until EGGNOGS & until jelly melts. Cool. Add cold. Add sparkling water. PUNCHES bourbon, pineapple juice, Serve in red- wine glasses, remaining water, and lime putting some fruit in each juice; chill. To serve, pour glass. Makes 10 servings. mixture over a block of ice in punch bowl. Slowly pour in TEQUILA PUNCH soda, stirring gently. Garnish 1 liter Tequila, chilled with lime slices and fresh 1 bottle (750-ml) mint leaves, if desired. Serve Champagne, chilled in Irish coffee glasses. Makes 4 bottles (750-ml) White 44 servings. Wine 64 oz. Fresh Fruits (cubes RHINE WINE CUP or balls) 4 tsps. Superfi ne Sugar (or Put all ingredients in large Simple Syrup) punch bowl and sweeten as 6 oz. Club Soda needed with simple syrup. 1 oz. Triple Sec Add ice cubes just before 2 oz. Brandy serving. Serve in Irish coffee 16 oz. White Wine glasses. Makes 40 servings. Mix ingredients and pour into large glass pitcher over cubes of ice. Stir and garnish with fruits in season. Insert

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WEST INDIAN PUNCH WHITE WINE CUP ¾ cup Superfi ne Sugar (or 4 tsps. Superfi ne Sugar (or Simple Syrup) Simple Syrup) 1 tsp. Grated Nutmeg 6 oz. Club Soda 1 tsp. 1 tbsp. Triple Sec ½ tsp. Grated Cloves 1 tbsp. Curaçao 6 oz. Club Soda 2 oz. Brandy 64 oz. Light Rum 16 oz. White Wine 1 bottle (750-ml) Crème de Put all ingredients in large Banana glass pitcher with ice. Stir 32 oz. Pineapple Juice and garnish with fruits in 32 oz. Orange Juice season and a rind of cucum- 32 oz. Lemon Juice ber inserted on each side Dissolve sugar/syrup and of pitcher. Top with a small in club soda. Pour bunch of mint sprigs. Serve into large punch bowl over in white-wine glasses. Makes a block of ice and add rum, 6 servings. crème de banana, and juices. Stir and garnish with HOT PUNCHES sliced bananas. Serve in Irish coffee glasses. Makes 48 servings. HOT APPLE BRANDY 6 cups Apple Juice WHISKEY PUNCH 1½ cups Apricot-fl avored 3 cans (6-oz.) Frozen Brandy Lemonade Concentrate, 3 Cinnamon Sticks thawed and undiluted ½ tsp. Ground Cloves 4 cups Whiskey (Bourbon) Simmer all ingredients over 3 cups Orange Juice low heat for 30 minutes. 1 bottle (2-liter) chilled Club Soda Serve warm in brandy snifters. Makes 6 to 8 servings. Combine all ingredients over block of ice in punch bowl. Stir gently. Garnish with orange slices. Serve in Irish coffee glasses. Makes 32 servings.

c13_2p.p.indd 256 8/29/08 2:41:17 PM WINTER CIDER 257

HOT BURGUNDY PUNCH SMUGGLER’S BREW ¼ cup Sugar 1½ cups Dark Rum 1½ cups Boiling Water 1 qt. Tea Peel of ½ Lemon 3 tbsps. Butter 1 Cinnamon Stick ½ cup Sugar 5 Cloves ½ tsp. Nutmeg ½ tsp. Ground Allspice ½ cup Brandy 1 cup Apple Juice Heat all ingredients except 1 bottle (750-ml) Red brandy in large saucepan Burgundy Wine (or Pinot until boiling. Heat brandy in Noir) small saucepan until barely In large saucepan, dissolve warm and add to rum mix- sugar in boiling water. Add ture. Pour into heat- proof lemon peel, cinnamon, punch bowl to serve and cloves, allspice, and apple provide Irish coffee glasses. juice. Cook over moderately Makes 8 servings. high heat for 15 minutes. Strain into another sauce- WINTER CIDER pan and add wine. Simmer 1 gal. Apple Cider over low heat but do not

6 Cinnamon Sticks EGGNOGS & boil. Serve hot in Irish cof- PUNCHES 1½ cups Rum fee glasses with a sprinkle of fresh- grated nutmeg on top. 1 cup Peach-fl avored Brandy Makes 16 servings. ¾ cup Peach In large saucepan, bring HOT RUMMED CIDER cider and cinnamon to a 1½ qts. Apple Cider full boil over medium heat. 6 tbsps. Brown Sugar Reduce heat and add rum, 3 tbsps. Butter brandy, and schnapps, stir- ring until heated through. 1½ cups Light Rum Serve in Irish coffee glasses, Bring cider and sugar to garnished with a cinnamon a boil in large saucepan. stick and an apple slice. Reduce heat and add but- Makes 18 to 20 servings. ter. When butter is melted, add rum. Serve in heat- proof punch bowl or pitcher and provide Irish coffee glasses. Makes 6 to 8 servings.

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NONALCOHOLIC FUNSHINE FIZZ PUNCHES 2 cups Orange Juice 2 cups Pineapple Juice BANANA PUNCH 1 pint Orange Sherbet 1 cup Club Soda 1½ qts. Water 3 cups Sugar Combine fi rst three ingre- dients in blender, blend- 12 oz. Frozen Orange Juice Concentrate, thawed and ing until smooth. Pour mix- undiluted ture into pitcher and stir in 46 oz. Pineapple-Grapefruit club soda. Serve in Collins Juice glasses. Makes 6 to 8 servings. 4 Bananas, mashed Club Soda TROPICAL CREAM PUNCH Mix water and sugar. Add juices and bananas. Pour 14 oz. Sweetened into quart- size freezer con- tainers and freeze overnight. 6 oz. Frozen Orange Juice Concentrate, thawed and About 1 hour before serv- undiluted ing, remove from freezer and 6 oz. Frozen Pineapple Juice place mixture in punch bowl. Concentrate, thawed and Add 1 liter of club soda per undiluted 2 quarts of mix and stir 1 bottle (2-liter) chilled Club gently. Serve in Irish coffee Soda glasses. Makes 40 servings. In punch bowl, combine sweetened condensed milk DOUBLE BERRY PUNCH and juice concentrates; mix 2 qts. Cranberry Juice well. Add club soda and stir 3 cups Raspberry-fl avored gently. Add block of ice and Soda, chilled garnish with orange slices. 1 qt. Raspberry Sherbet Serve in Irish coffee glasses. Chill cranberry juice in punch Makes 22 servings. bowl. Just before serving, slowly pour in soda and stir gently. Serve over small scoops of sherbet in Irish coffee glasses and garnish with raspberries. Makes 25 to 30 servings.

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