 Egg Nog |
So, it’s Holiday season once again, but probably not as shiny as last year’s, recession oblige. Still, the unavoidable eggnog will be at every party. Don’t you find it bizarre how eggnog can bring out the worst in a host?
Here’s two schools of thought:
1. Grab the cardboard packaged eggnog at the local supermarket, add some bourbon to it, then poison your guests;
or
2. Go online, find the richest and most complicated recipe, work for hours, ruin your wife’s kitchen, have a fight with her, then poison your friends… too much cream, too many eggs, vulgar amounts of sugar.
 Got Milk? |
The legend of bartenders is Harry MacElhone, the barman at Ciro’s Club in London until 1919, then the magician behind the bar of “Sank Roo Doe Noo” in Paris, the Mecca--if I dare say--of all barflies. Harry’s ABCs of mixing cocktails is a little red book, far more influential than Chairman Mao’s little Red Book. Its Egg Nog recipe is easy and perfect. Stick to it and your friends will bless you the morning after your Holiday Season Party …
Egg Nog Recipe
“1 egg, 1 teaspoonful of sugar, 2 ounces of rum or 1 ounce of rum and 1 ounce of cognac (my favorite), cold milk (milk; not skim, not soy). Shake well, strain into medium-sized tumbler. Grate some nutmeg on top.”
Egg Nog Hot
“In a bowl: sugar to taste, 1 egg. Beat well with whisk, adding boiling milk, pour into tankard where 1 ounce of rum and 1 ounce of Cognac (rum means dark rum and cognac means cognac, not brandy) have been poured, grate some nutmeg.”
