Food & Wine
Author: Clayton Rollison
Christmas holiday season is finally here, and that means different things to different people, e.g. caroling, lights on the fire houses, family, presents, mistletoe, fruit cake, long lines, bad sweaters (I personally have my own hideous collection that I love) and eggnog in a carton. I’m not going to look down my nose at grocery store eggnog, but it’s not the real McCoy. It is usually loaded with food gums, fake sugar and who knows what else. The thick yellow goop/stuff/substance/GMO-engineered liquid in the carton is much sweeter and thicker than a drinkable egg flip cocktail.
A “flip” is a cocktail that contains a whole egg to add a creamy light texture; cream is optional in flips. Eggnog is a flip. It takes a little effort to make from scratch, but it is worth it.
A raw egg is not going to kill you. Go to the farmers market and buy some wonderful fresh local eggs. Not only will you buy something safe from a local community member, but you get to brag about it too: Your cocktails will now be “farm to glass”!
The kind of rum and brandy has a significant effect on the quality of this cocktail. We like Germain-Robin Craft Method for brandy and Angostura 7 Year for rum at Lucky Rooster. The recipe is easy to follow:
1 ounce Angostura 7 Year (or another dark/ spiced rum)
3/4 ounce Germain-Robin Brandy (brandy or Apple Jack)
1 ounce heavy cream
1/2 ounce demerara syrup (to make demerara syrup use two parts sugar in the raw to one part warm water to dissolve the sugar)
1 whole farm fresh egg for each cocktail
Nutmeg to garnish
Combine rum, brandy, heavy cream, demerara syrup, and the whole egg in a shaker and then shake for about 10 seconds. This is called a dry shake, used to aerate egg cocktails, leaving a silky smooth texture. (Be careful when you dry shake; the pressure in your shaker tends to push the shaker tins apart. Most bartenders have had a little egg on their face when learning to do this correctly!) Open the shaker, add ice and shake again to cool down and dilute the cocktail to the correct booze, mixer, and water ratio—about 8-10 more seconds of shaking. Strain out the cocktail and garnish with fresh nutmeg.
If this all sounds a little complicated, you can watch someone on YouTube demonstrate how to dry shake. Once you get it down, you will spice up your holiday party for sure. If you are still freaked out by a raw fresh egg, go to the boxed egg nog. It’s okay. Monsanto needs money too.
Clayton Rollison is the chef/owner of Lucky Rooster Restaurant in South Island Square.
Newish Kid In Town
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