Nog-A-Thon + Montenego Nog

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Yesterday I was in an Egg Nog contest at our neighborhood bar, Bearded Lady. I love that bar. They have a really amazing cocktail program, great oysters and it totally has that chilled out neighbrhood bar vibe. Bonus, the bartenders are extremely nice dudes.

This was the second year that Bearded Lady has held the Nog-A-Thon and the entries were really really tasty!

nog a thon 2

Look at these garnishes and varying types of nog! Mine was the one in the top right, fluffy and with nutmeg on top.

Montenego-Nog

I wanted to share the recipe for my Nog with y’all!  This recipe amount was for the contest and serves around 20 people. Also, metric system is better.

Montenego Nog

The Nog Base:

  • 375 ml Whole Milk
  • 375 ml Heavy Cream
  • 75 ml Cinnamon Bark Syrup
  • 50 ml Vanilla Bean Syrup
  • 6 Eggs

The Alcohol:

  • 120 ml Flor de Caña 7 Year Rum
  • 90 ml Calvados
  • 60 ml Santa Maria Amaro
  • 30 ml St Elizabeth allspice dram
  • 18 dashes Angostura Bitters

Garnish:

  • Freshly grated Nutmeg
  1. Combine Nog Base ingredients in blender and blend until a nice foam has appeared on top of the liquid.
  2. Pour Nog base into container and add Alcohol.
  3. Stir until liquids are combined.
  4. Pour Montenego Nog into cups or coupes.
  5. Garnish with freshly grated Nutmeg.

Hope you enjoy and have a glorious holiday!

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Punch for Two: Fernandez Punch

Fernandez-Punch-1

Punch for Two continues with Fernandez Punch. Woo! The combination of the Pineapple infused Gin, Jalapeño infused Blanco Tequila and Brugal Extra Dry Rum makes for a VERY thrilling Punch! Perhaps I’ve found the best way to make a fake Margarita yet!

Remember, because this is Punch for Two and not Twenty, we’re gonna shake the Punch over Ice and serve into Punch Cups. If this was for Twenty, we’d put it in a punch bowl and stir it with one block of ice.

Fernandez Punch

  • 1 1/4 oz Brugal Extra Dry Rum
  • 1 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Jalapeño infused Espolón Blanco Tequila*
  • 1/2 oz St Elizabeth Allspice Dram
  • 1/2 oz Agave Nectar
  • 1/2 oz Lime Juice
  • 3/4 oz Grapefruit Juice
  • 2 dashes Elemakule Tiki Bitter
  • Lime Wheel
  • Club Soda

In tin, combine ingredients over ice and shake. Strain into Punch cups and top with Club soda. Lime wheel garnish.

Fernandez-Punch-3

*Jalapeño infused Blanco Tequila: Espolón is perfect for this and Jimador would be sensational.

  1. Cut one Jalapeño into chunks (including the seeds!) and place it into 1 750ml bottle of Blanco Tequila.
  2. Taste after one hour and see if you like the heat. If not, wait another hour and taste again.
  3. Strain and bottle Jalapeño infused Tequila.

May your Punch times be amazing and your holidays be filled with Punch!

Holiday Bottled Cocktail: I Just Called To Say I Love You

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I thought to myself, “I have all this leftover Bourbon from ThanxG, why don’t I just turn it into a Bottled Cocktail to give as a gift for the Holidaze!” Then I added more ingredients from all those Holiday Infusions I just did et voilá! Something that should have been a Boulevardier is now the most complicated and magical Holiday Bottled Cocktail ever.

*Note to self: Dear Self, next year, just make a Boulevardier or Negroni and MOVE ON WITH YO’ LYFE. #NegroniWeek

**This recipe is for one Cocktail and these particular bottles hold two Cocktails. Therefore, I doubled the recipe.

I Just Called To Say I Love You

  1. In tin, combine ingredients, express and add Orange peel, add ice.
  2. Stir until proper dilution has been achieved. Strain into Bottle and give it to someone you like a lot!
  3. I would recommend that the recipient chill the bottle, possibly serve on the rocks if they feel the drink is too strong.
  4. I would also recommend a fresh Orange peel in the glass they drink from.

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Cheers to you and all your friends! 

Punch for Two: Brugal Rum

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It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

DKO-Punch-2

DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

St-Marks-Punch-2

St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee or Honey Ginger Juice (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

DeLuna-Punch-3

DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lime slice garnish.

DeLuna-Punch-2

*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers

You’re So Kind + Recent Acquisitions

Just a quick post to update y’all on all of the new booze I’ve gotten recently. No recipes this time, but I wanted to get everyone excited about all the things I’ll be posting on during the Holidaze and Winter Times! Cheers to you all!

Berentzen-Icemint-&-Pear-Liqueur

Berentzen Icemint Schnapps: Look at it? Isn’t it beautiful? It’s also 100 proof and the mint flavor is so clean that I have to say…I like it even more than Wondermint! I’ve been sipping Icemint Schnapps neat, on the rocks and am working on a few cocktails!

Berentzen Pear Liquer: In the same way that the Bushel & Barrel is fruit forward, crisp and clean, the Pear Liqueur kills it! Very fresh and bright pear flavors! I’ve been using it a lot with Gin.

Mbooth-Shipment-Nov-14

Today in the mail, I got these four beautiful bottles of delicious possibilities courtesy of MBooth Marketing. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND MBOOTH! Y’all I’m gonna make a LOT of Holiday Cocktails with these!

Campari: You know it, you know I love it. Negroni for life! But Campari isn’t just Negroni, it’s the best citrus bitter Liqueur! I’m gonna use it in punches!

Brugal Especial Extra Dry: This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus. I’m gonna use it in ALL the hot cocktails I possibly can!

NOLET’S Dry Gin Silver: I’VE BEEN WAITING FOR THIS AND IT WAS EVERYTHING I IMAGINED! Seriously though, such a fabulous gin. Raspberry, Turkish Rose and Peach notes are happening and NOLET’S is super smooth. I’m gonna use this every day? In every cocktail? Maybe! Definitely going to make some Martinis and a Martinez with it.

Patrón Cafe Incendio: I’ve been wanting a Chocolate liqueur and with my endless quest for spicy foods and drinks, Incendio fulfills my every need! Chocolate first, Chili spice next and the spice sits nicely on the tongue. I’m definitely planning to use it in Coffee Cocktails, with Añejo Tequila and with Rum.

Purchases-Late-Nov-'14

And then, here’s the recent acquisitions that I bought from the store!

Corralejo Añejo: I LUV Corralejo. Their Reposado is my favourite one to sip and so now that it’s Añejo season, I simply had to get this bottle. I’ll be using it in Old Fashioneds, with the Patrón Cafe Incendio, and sipping it neat.

St. Elizabeth Allspice Dram: Holiday spice in a bottle! So much Allspice! Like the NOLET’S gin, I’m probably going to use this every day in every cocktail I possibly can: Rum, Gin, Bourbon, Añejo, Apple Brandy. All of it. Allspice Dram forever!

Santa Maria al Monte: This is my favourite Amaro and I just couldn’t wait any longer to have it! I feel like Santa Maria is somewhere between Averna and Fernet but drier and less intimidating. Easy to sip neat. If you can have a taste, do it. If you can buy a bottle, do THAT instead. I’ll be sipping this all winter long!

Thanks for reading! The cocktails will be coming soon!