I say we exchange fancy drink recipes! A new one I discovered recently is made up of rum, St Germaine, ginger beer and a squeeze of lime BUT this one is to die for...
SALTED CARAMEL MARTINI *Equal parts: (Van Gogh-white bottle) Espresso vodka & Absolut Vanilla vodka *Splash of Frangelico *Shake &serve into a martini glass swirled with caramel & rimmed with mixture of half brown sugar & half salt *Add a twist of lemon
Ugg, I'm just counting down the hours till I leave work so I can get my house ready for a lazy, movie marathon with friends...but with a nice dinner, haha.
Good Idea Lady H! In keeping with my lazy day, here is my punch recipe for Jingle Juice; easy peasey but people will think its fancy: - Jug of Apple Juice - Jug of Cranberry Juice - Bottle of White Wine (or as many as you wanna do - go crazy) - Frozen berries although I prefer strawberries
Ingredients 1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half) 3/4 cup of granulated sugar 1 teaspoon of all purpose flour 6 egg yolks, reserve egg whites 1 overflowing teaspoon of vanilla, almond, or rum extract, or to taste Whipped cream, to garnish Freshly grated nutmeg, to garnish 1/2 to 1 ounce bourbon or rum, per mug, or to taste, optional {Punch bowl directions below}
Instructions
Pour cream or milk into the top of a double boiler. In a separate small bowl, whisk the sugar and flour together and when the water begins to boil, whisk the sugar and flour mixture into the milk. Separate the eggs, reserving the egg whites in the refrigerator for another use, or to add to eggnog, if desired. In that same bowl you used for the sugar, beat the egg yolks until lemon colored and thickened. Temper the eggs with a few scoops of the hot milk, adding the milk to the eggs a little at a time, and whisking constantly while adding. Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.
Cook, stirring constantly, until mixture reaches 180 degrees on a candy thermometer, about 10 minutes. You'll know that the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Remove from heat and strain through a cheesecloth covered sieve; set aside to cool. Once cooled, stir in your choice of extract flavoring; add nutmeg to taste (I do about 12 passes on a microplane), taste and add additional extract or nutmeg, as desired.
Cover and refrigerate until cold. If desired, just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Whisk into the cooled custard before pouring into individual mugs. This step can be omitted if desired. Boiled custard can be used as a beverage, with or without a splash of bourbon or rum, and is also excellent over fresh or canned fruit, or when used as a dessert sauce over cake. Should keep about a week in the fridge.
To Prepare Eggnog for a Punch Bowl: Make multiple batches of this recipe, as needed, for the size serving bowl, but prepare each batch individually. Once cooled, add in the extract and nutmeg, and then combine batches together. Use a funnel to transfer into large gallon sized jugs to refrigerate overnight, or several hours until needed.
Just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Shake the eggnog well, then add to the serving bowl and whisk in choice of alcohol. Drop dollops of whipped cream over the top of the serving bowl, and grate fresh nutmeg on top, if desired.
IMPORTANT: Add a little bit of liquor first to the serving bowl, the total amount will depend on the serving bowl size. If you are doubling this recipe, start with 1/2 cup, then taste before adding more liquor. Generally this doubled boiled custard recipe will take somewhere between 1 and 2 cups of bourbon or rum, or other variations, depending on tastes. Always start with a little, then add more to taste. Add dollops of the whipped egg whites to the serving bowl if desired, and gently fold in. Scoop into mugs and garnish individual mugs with whipped cream and freshly grated nutmeg, if desired.
Variations: Can use bourbon, whiskey, or rum each alone, or in combination with sherry, cognac, or brandy, if desired.
@Karen W Thanks. I'll give it to my sister in law so she can make it for me. I can only do one sentence cocktails - I gots people to mingle with. I print screened and texted it to her. She better have it ready STAT!
We made Kahlua for Christmas, so errbody have some kahlua root beer floats! You need heavy whipping cream, kahlua and coke. You're welcome. Feel free to pour as much of any of the ingredients as you like, I'm not a big fan of measuring. Also you can crazy cats who like shots, you can get some more kahlua, Irish cream and orange liquor and nicely arrange them in a shot, with kahlua as the bottom bitch, baileys in the middle and orange on top of that cream. I guess it's called a b-52. And those of you who are classy like me, just drink jäger straight from the bottle after putting it on ice!
I just wanted to say Happy New Years to everyone. Special shout-out to Outtie. You really took the bull by the horns and went out on a limb. Sorry about Kim Jung Enty and the whole cease and desist event. Chin up Outtie - you are offering a quality event here and the people love you for it!
ARE YOU NOT ENTERTAINED?
I am so impressed with the folks here (fomerly-known-as-CDANers) especially Seven. You give a whole new meaning on how to circle the wagons and reorganize. Maybe KJE's move to stop all posting here is a good thing - it's a new year and maybe time to start AG traditions.
Lisi - Agree. Thanks to Outtie for taking on a time consuming task. I also appreciate the group that visit here. Nice, warm and funny people. And no squabbling or nastiness to be found.
How the hell did I miss the booze thread?! MIMOSAS FTW! Super easy but you can fancy it up. Instead of regular oranges, use blood oranges and rim the glass with rock sugar or grapefruit sugar (you can get that at a gourmet store), and put a wedge of grapefruit on the rim.
@Lisi T, totally agree! Outtie didn't back down from KJE, just said talk to the hand and kept on going with original material that wasn't cribbed from the DM or Wikipedia.
Apparently KJE reposted the Timmy/Shimmy thing AGAIN. What a mess that was.
Mr. Min Pin woke up with a bit of the flu this morning so that's a bummer. I went to the grocery store around 6:00pm and it was madness. I had to pick up all the necessary veggies and what-not to make chili. My version of chili has shredded carrots, red & green bell peppers, celery and the obvious onions, garlic and red wine. I did all the veggie prep when I got home, so tomorrow all I have to do is put it in my cast iron pot. I sure hope hubby is feeling better tomorrow (and I hope nobody else in the house gets it).
Big Time Thanks to Outtie! I really appreciate all the work that goes into this site and it's been great having a chill crew of commenters. I don't miss all the screaming fits and highschool clique BS that we used to experience back before the Halloween massacre. Everybody have a great New Years Eve! Be safe, if you're drinkin, please don't drive.
Here's my drink contribution. You actually typically mix it in a shot glass ~
An official IBA cocktail, the B-52 cocktail requires the following ingredients:
20 ml coffee liqueur 20 ml Irish cream 20 ml orange cognac, generally Cointreau The drinks are poured in this order into a shot glass, so the coffee is at the bottom and the Cointreau at the surface. From the second ingredient, the Irish Cream, the bartender uses a bar spoon so the layers aren’t disturbed; thus, one gently pours cream over the back of a spoon, and then the Cointreau over the other two. No garnish is used for this drink, but one can add a stirrer if they want to feel all the ingredients mixed together when drinking. The method of pouring drinks on top of each other to create layers of color and taste is called “building”, and it is used for numerous other cocktails as well. Savvy bartenders perform this task by hand, but there are also machines which can produce B-52s in layers, and other similar drinks too.
WHY IS IT SO COLD IN HERE?!?!
ReplyDeleteI say we exchange fancy drink recipes! A new one I discovered recently is made up of rum, St Germaine, ginger beer and a squeeze of lime BUT this one is to die for...
SALTED CARAMEL MARTINI
*Equal parts: (Van Gogh-white bottle) Espresso vodka & Absolut Vanilla vodka
*Splash of Frangelico
*Shake &serve into a martini glass swirled with caramel & rimmed with mixture of half brown sugar & half salt
*Add a twist of lemon
I'm making a Carmel tart. That tart pastry is a beyotch!
DeleteUgg, I'm just counting down the hours till I leave work so I can get my house ready for a lazy, movie marathon with friends...but with a nice dinner, haha.
ReplyDeleteGood Idea Lady H! In keeping with my lazy day, here is my punch recipe for Jingle Juice; easy peasey but people will think its fancy:
- Jug of Apple Juice
- Jug of Cranberry Juice
- Bottle of White Wine (or as many as you wanna do - go crazy)
- Frozen berries although I prefer strawberries
HAPPY NEW YEAR EVERYBODY!
Here's a festive one. Link is here
ReplyDeleteOld Fashioned Drinking Custard (aka Egg Nog)
Ingredients
1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half)
3/4 cup of granulated sugar
1 teaspoon of all purpose flour
6 egg yolks, reserve egg whites
1 overflowing teaspoon of vanilla, almond, or rum extract, or to taste
Whipped cream, to garnish
Freshly grated nutmeg, to garnish
1/2 to 1 ounce bourbon or rum, per mug, or to taste, optional
{Punch bowl directions below}
Instructions
Pour cream or milk into the top of a double boiler. In a separate small bowl, whisk the sugar and flour together and when the water begins to boil, whisk the sugar and flour mixture into the milk. Separate the eggs, reserving the egg whites in the refrigerator for another use, or to add to eggnog, if desired. In that same bowl you used for the sugar, beat the egg yolks until lemon colored and thickened. Temper the eggs with a few scoops of the hot milk, adding the milk to the eggs a little at a time, and whisking constantly while adding. Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.
Cook, stirring constantly, until mixture reaches 180 degrees on a candy thermometer, about 10 minutes. You'll know that the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Remove from heat and strain through a cheesecloth covered sieve; set aside to cool. Once cooled, stir in your choice of extract flavoring; add nutmeg to taste (I do about 12 passes on a microplane), taste and add additional extract or nutmeg, as desired.
Cover and refrigerate until cold. If desired, just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Whisk into the cooled custard before pouring into individual mugs. This step can be omitted if desired. Boiled custard can be used as a beverage, with or without a splash of bourbon or rum, and is also excellent over fresh or canned fruit, or when used as a dessert sauce over cake. Should keep about a week in the fridge.
To Prepare Eggnog for a Punch Bowl: Make multiple batches of this recipe, as needed, for the size serving bowl, but prepare each batch individually. Once cooled, add in the extract and nutmeg, and then combine batches together. Use a funnel to transfer into large gallon sized jugs to refrigerate overnight, or several hours until needed.
Just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Shake the eggnog well, then add to the serving bowl and whisk in choice of alcohol. Drop dollops of whipped cream over the top of the serving bowl, and grate fresh nutmeg on top, if desired.
IMPORTANT: Add a little bit of liquor first to the serving bowl, the total amount will depend on the serving bowl size. If you are doubling this recipe, start with 1/2 cup, then taste before adding more liquor. Generally this doubled boiled custard recipe will take somewhere between 1 and 2 cups of bourbon or rum, or other variations, depending on tastes. Always start with a little, then add more to taste. Add dollops of the whipped egg whites to the serving bowl if desired, and gently fold in. Scoop into mugs and garnish individual mugs with whipped cream and freshly grated nutmeg, if desired.
Variations: Can use bourbon, whiskey, or rum each alone, or in combination with sherry, cognac, or brandy, if desired.
It seems like every recipe I use these days calls for only yolks. I have enough whites for 3 Angel food cakes or mousse.
Delete@Karen Thanks! The eggnog sounds incredible. I think the best one I ever made used whiskey, rum, and brandy but still didn't taste too strong.
Delete@Karen W
DeleteThanks. I'll give it to my sister in law so she can make it for me.
I can only do one sentence cocktails - I gots people to mingle with.
I print screened and texted it to her. She better have it ready STAT!
We made Kahlua for Christmas, so errbody have some kahlua root beer floats! You need heavy whipping cream, kahlua and coke. You're welcome. Feel free to pour as much of any of the ingredients as you like, I'm not a big fan of measuring. Also you can crazy cats who like shots, you can get some more kahlua, Irish cream and orange liquor and nicely arrange them in a shot, with kahlua as the bottom bitch, baileys in the middle and orange on top of that cream. I guess it's called a b-52. And those of you who are classy like me, just drink jäger straight from the bottle after putting it on ice!
ReplyDeleteI used to go to a place that served B-52 coffee, they were the best.
Delete1/2 oz. Grand Marnier
1/2 oz. Irish Cream
1/2 oz. Liqueur, coffee
4 oz. Coffee
Mixing Instructions
Rim with sugar, mix ingredients, top with whipped cream.
I just wanted to say Happy New Years to everyone. Special shout-out to Outtie. You really took the bull by the horns and went out on a limb. Sorry about Kim Jung Enty and the whole cease and desist event. Chin up Outtie - you are offering a quality event here and the people love you for it!
ReplyDeleteARE YOU NOT ENTERTAINED?
I am so impressed with the folks here (fomerly-known-as-CDANers) especially Seven. You give a whole new meaning on how to circle the wagons and reorganize. Maybe KJE's move to stop all posting here is a good thing - it's a new year and maybe time to start AG traditions.
Lisi - Agree. Thanks to Outtie for taking on a time consuming task. I also appreciate the group that visit here. Nice, warm and funny people. And no squabbling or nastiness to be found.
DeleteHappy New Year.
Well said!
DeleteCongratulations on such a successful site, Outtie!
Here's my drink recipe:
ReplyDeleteGlass
Ice ( where needed)
Booze of choice
Fuck it, drink from the bottle save in the dishes.
I'm nursing a bit of a hangover today from New Year's celebrations.
ReplyDeleteHappy New Year everyone, from the country that saw it in first :-)
me too Stepforded in the lovely warm Coromandel. Cheers ;)
DeleteImma gonna clean my house and make this dessert. Going to a friends for the evening celebrating.
ReplyDeleteHow the hell did I miss the booze thread?! MIMOSAS FTW! Super easy but you can fancy it up. Instead of regular oranges, use blood oranges and rim the glass with rock sugar or grapefruit sugar (you can get that at a gourmet store), and put a wedge of grapefruit on the rim.
ReplyDelete@Lisi T, totally agree! Outtie didn't back down from KJE, just said talk to the hand and kept on going with original material that wasn't cribbed from the DM or Wikipedia.
Apparently KJE reposted the Timmy/Shimmy thing AGAIN. What a mess that was.
Wow! Thanks everyone for contributing their fabulous recipes!!! Happy New Year!
ReplyDeleteOuttie, you are a gem and I cannot thank you enough for all of your hard work!!!
Raising my glass to Outtie as well! Thank you
ReplyDeleteHappy New Year to all you nice folks
I don't have a fancy drink recipe. I'm a Captain and Coke girl. As the night wears on it's more Captain and less Coke.
ReplyDeleteMr. Min Pin woke up with a bit of the flu this morning so that's a bummer. I went to the grocery store around 6:00pm and it was madness. I had to pick up all the necessary veggies and what-not to make chili. My version of chili has shredded carrots, red & green bell peppers, celery and the obvious onions, garlic and red wine. I did all the veggie prep when I got home, so tomorrow all I have to do is put it in my cast iron pot. I sure hope hubby is feeling better tomorrow (and I hope nobody else in the house gets it).
ReplyDeleteBig Time Thanks to Outtie! I really appreciate all the work that goes into this site and it's been great having a chill crew of commenters. I don't miss all the screaming fits and highschool clique BS that we used to experience back before the Halloween massacre. Everybody have a great New Years Eve! Be safe, if you're drinkin, please don't drive.
Here's my drink contribution. You actually typically mix it in a shot glass ~
ReplyDeleteAn official IBA cocktail, the B-52 cocktail requires the following ingredients:
20 ml coffee liqueur
20 ml Irish cream
20 ml orange cognac, generally Cointreau
The drinks are poured in this order into a shot glass, so the coffee is at the bottom and the Cointreau at the surface. From the second ingredient, the Irish Cream, the bartender uses a bar spoon so the layers aren’t disturbed; thus, one gently pours cream over the back of a spoon, and then the Cointreau over the other two. No garnish is used for this drink, but one can add a stirrer if they want to feel all the ingredients mixed together when drinking. The method of pouring drinks on top of each other to create layers of color and taste is called “building”, and it is used for numerous other cocktails as well. Savvy bartenders perform this task by hand, but there are also machines which can produce B-52s in layers, and other similar drinks too.