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Favorite Holiday Beverages
Hawkeyeted
Newcomer
in The Lounge
The Christmas Holiday Season has been officially ushered in, now that Thanksgiving is behind us. That being said, what is your favorite holiday beverage? (Can be alcoholic or non.)
1. Hot apple cider with a shot of cinnamon liqueur (I prefer Fireball, but there are dozens out there).
2. Egg Nog and rum (Captain Morgan is my first choice, but I'd like to try something dark.)
3. Glenlivet 18 (Who doesn't like an 18 year old?)
1. Hot apple cider with a shot of cinnamon liqueur (I prefer Fireball, but there are dozens out there).
2. Egg Nog and rum (Captain Morgan is my first choice, but I'd like to try something dark.)
3. Glenlivet 18 (Who doesn't like an 18 year old?)
Comments
http://www.youtube.com/watch?v=jQ6cq0m4ZVM
If not, you need to ship some to Chapel Hill NC for inspection so it can be certified official Christmas Ale (CCA). Otherwise, it's just beer.
"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset,[15] which was made with hot milk[9] that was curdled with wine or ale and flavoured with spices. In the Middle Ages, posset was used as a cold and flu remedy. Posset was popular from medieval times to the 19th century. Eggs were added to some posset recipes; according to TIME magazine, by the "...13th century, monks were known to drink a posset with eggs and figs."[15] A 17th century recipe for "My Lord of Carlisle’s Sack-Posset" uses a heated mixture of cream, whole cinnamon, mace, nutmeg, eighteen egg yolks, eight egg whites, and one pint of Sack wine (a fortified white wine related to sherry). At the end, sugar, ambergris (a flavouring product that comes from the digestive tract of sperm whales) and animal muskare stirred in.[16] Posset was traditionally served in two-handled pots. The aristocracy had costly posset pots made from silver.
Eggnog is not the only mixed, sweetened alcohol drink associated with the winter season. Mulled wine or wassail is a drink made by Ancient Greeks and Romans with sweetened, spiced wine.[17] When the drink spread to Britain, the locals switched to the more widely available alcohol, hard cider, to make their mulled beverages.[17] During the Victorian era, Britons drank purl, "a heady mixture of gin, warm beer, sugar, bitter herbs, and spices".[17] In the Colonial era in America, the drink was transformed into an "ale-and-rum-based flip" warmed with a hot poker.[17]
Other good warm, winter drinks that are similar to a warm egg nog are Tom and Jerry's and Hot Buttered Rum.
I have recipes for Warm Egg Nog, Tom & Jerry's and Hot Buttered Rum if anyone is interested.
@PappyJoe, a couple of the girls I work with mentioned "Tom and Jerry's", and I had never heard of them before, so I'd definitely be interested in a recipe.
Not related to the Holidays, but I love a good Gunner too. Used to be my drink of choice when I discovered them while conversing with UK Ex-Pats while in port at Hong Kong.
@Hawkeyeted --
Before You Drink Glögg, You Should Probably Know What It Is
https://www.huffingtonpost.com/entry/what-is-glogg_us_5846d96ee4b08487410ff634
Old-Fashioned Swedish Glogg Recipe - Allrecipes.com
https://allrecipes.com/recipe/180453/old-fashioned-swedish-glogg
Swedish Mulled Wine (Glogg) Recipe - NYT Cooking
https://cooking.nytimes.com/recipes/1448-swedish-mulled-wine-glogg
I'll check them out when I'm off company time......
I don't drink alcohol enough to be able to call myself a "drinker". That being said, I will probably enjoy a glass or two, now and then during the holiday season, of cranberry wine. Since it is a seasonal wine, I usually stock up with 3 or 4 bottles. I will be opening one this weekend.
Any suggestions on blends that might go well with cranberry wine?...
Galliano
Creme De Coca
Frangelico
Disarrono
Annestte
Other standard beverages include:
Pellegrino/Voka & lime
Eggnog
Italian red wines
Ports
Bourbon
Marinated cherries
Rum
Martinis (violently shaken of course)
Compliments most any pipe tobacco or fine cigar.
Tom and Jerry Batter
6 eggs, separated
1/4 teaspoon salt
1/4 pound butter, room temperature
1-1/2 pounds confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Directions:
Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. mix until the egg whites should form a sharp peak that holds its shape.
Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' (powdered) sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, cinnamon and the egg whites; beat until well blended. Batter can be frozen for several weeks or kept in a refrigerator for a couple of days.
For one drink, put 1 or 2 heaping tablespoons of batter and a shot (or two) of dark rum or brandy (works with bourbon or spiced rum also) in a mug. Add hot water or warm milk and stir. Top with freshly grated nutmeg.
Makes a good non-alcoholic treat for the kids but leaving out the booze.