This recipe comes from my husband’s grandfather. We served it at our restaurant 30 years ago! It is rich and as David says ‘an artery clogger’. I remember it as delicious and potent!
12 eggs, separated
2 quarts of heavy cream
1 quart rum of your choice, Mt. Gay or
1 pint of peach brandy
1 # sugar
fresh nutmeg, optional
Separate eggs, whisk whites to soft peak. Whisk egg yolks to mix.
Put cream in bowl, add sugar and dissolve, add rum and peach brandy and stir in whisked egg yolks. Fold in egg whites. And serve. I think we grated fresh nutmeg over each serving.
I found this recipe on the Saveur blog and dreamt about it for days before making it. I used a champagne mango that was enough puree for two cocktails. I had a fresno chile so I used that instead of the jalapeño. I love the heat of the pepper with the sweetness of the mango.
Makes 1 cocktail
1 1/2 oz. vodka
1 oz. mango puree
3/4 oz. Aperol
1/2 oz. lemon juice
1/2 oz. simple syrup
1 slice of jalapeño, plus more for garnish
1 oz. prosecco
Combine all ingredients except the prosecco in a cocktail shaker, muddle together. Add ice and shake vigorously. Strain into martini glass and top with prosecco. Garnish with jalapeño slice.
This is from the uber fabulous Dogwood Cocktail Cabin in Crested Butte, CO-one of the most fun places for a drink and hors d’oeuvres! It appeared in Bon Appetit! All of the cocktails are delicious there but this is one of my favorites!
Vodka and syrup
6 medium beets (about 2.5#) scrubbed, trimmed
1 750 ml bottle of vodka
3/4 c. sugar
2 T. grated peeled ginger
Cook beets in a large saucepan of boiling water until tender( or roast in tin foil at 400) about 1 hour or more, depending on the size. Drain, let cool slightly. Peel and slice. Combine in a 1 1/2 quart jar (save vodka bottle for finished product) Cover and chill for at least 5-7 days. Strain into bowl and discard beets. Pour beet vodka into reserved bottle. Chill.
Bring sugar, ginger and 3/4 c. water to a boil in a small saucepan, stirring to dissolve the sugar. Let cool and strain into a medium jar, discard ginger. Beet vodka and ginger syrup can be made one month ahead. Keep chilled separately.
3 ounces fresh lemon juice
3 ounces fresh lime juice
12 lemon slices
For each cocktail, combine 2 ounces beet vodka, 1/2 ounces ginger syrup, 1/4 oz. lemon juice, and 1/4 oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.
Another winner from The Modern Mixologist!
2 oz. Hendrix gin
1 oz St. Germain elderflower liqueur
6 chunks of peeled English cucumber
10-12 fresh spearmint leaves
1 oz. of fresh squeezed lime juice
In a mixing glass, muddle the cucumber, and mint and St. Germain. Add gin and lime juice.Shake with ice until well blended. Double strain into a chilled glass and garnish with cucumber slices.
The Modern Mixologist by Tony Abou-Gamin is a fabulous book with exciting cocktails!
2 oz. rosemary infused Hendrix gin (if you don’t want to infuse the gin, just muddle the rosemary with the strawberries etc. in step one.
2 oz. lemon sour (made by making 2 parts fresh lemon juice and 1 part simple syrup) Simple syrup is made with sugar and water, equal parts, boil until sugar is dissolved, cool and store in refrigerator
1/2 t. balsamic reduction (made by reducing one bottle of balsamic to a syrupy stage)
2 fresh basil leaves
2-3 fresh strawberries, or fresh seasonal fruit
In a mixing glass, add strawberries, basil and balsamic reduction and muddle. Add gin and lemon sour and shake with ice until well blended. Double strain, if desired into a chilled glass.
My nephew and niece came over on Sunday and we made all sorts of infused vodkas, tequilas and rum. It was so much fun and we look forward to straining them and turning them into groovy cocktails!
Vodka with lemongrass and kaffir lime leaves
Vodka with gingerroot
Vodka with serrano peppers
Vodka with coconut
Vodka with Meyer Lemons
Tequila with jalapeno pepper
Tequila with gingerroot
Rum with coconut
This was an experiment but we made everything in half pint, pint and quart jars and I have them in a cool dark closet. I think I will check them tomorrow after 3 days and probably strain the herb/veg out and store in the freezer or cool place.