Eggnog

No list of Christmas cocktails would be complete without this merry classic. I know a few of my faithful followers are wondering if this is THE eggnog recipe, and the answer is no, I’ll take that one to the grave with me as it is my signature Christmas gift and if I gave it up, I would be forced to use my creative juices on Christmas shopping for my friends every year, thereby further neglecting my duties here. This is however a great version steeped in history and suitable for a single cup or as a large batch (my recommendation). Before we get to the details, a little history.

Once again we are presented with a handful of tales, innuendo and flat out lies about where this drink came from. One version has it as a drunken conjunction of “egg and grog,” easily slurred to eggnog after a few merry rounds of rum based heaven by a mutinous crew. In the more civilized version of the story it came across the Atlantic to the colonies from England in the 18th century where it was popular with the aristocracy who were the only ones able to get eggs and dairy products, they mixed it with brandy and sherry. In the new world it was mixed with rum due to its abundance and low cost. After the Revolutionary War, locally produced spirits were substituted.

This would explain why there is no definitive liquor choice when it comes to eggnog. Rum, brandy and bourbon are all good options individually or in some combination. As a true patriot I am going to use bourbon, but as the picture above illustrates rum is a great option. I am going to once again rely on my old friend David Embury here, as his recipe provided a starting point that I fine-tuned to my liking. He also has some good pointers on how to properly mix the ingredients. Start by cracking an egg into a cocktail shaker, add two teaspoons of superfine sugar, whisk together until the egg is slightly frothy. Add six ounces of half and half and bourbon (or your liquor of choice). Fill with ice and shake, pour into an old fashioned or Tom Collins glass (never serve over ice), garnish with some freshly grated nutmeg. This recipe is for a single cup, but should be increased to match the size of your gathering using a large pitcher. Eggnog is a drink made for sharing with friends, although it is also a welcome companion when you are awake at 1:00 AM Christmas morning, trying to put together that god damn, million piece train set for your kid who will be jumping on your bed in three hours.

Eggnog

1 egg

2 tsp superfine sugar

2 oz bourbon, rum, or brandy

6 oz half and half

Place egg and sugar into an empty shaker (or large pitcher for multiple batches), whisk until frothy. Add bourbon, half and half, ice and mix. Strain into individual glasses or a serving pitcher. Store in the fridge until ready to serve. Garnish with freshly grated nutmeg.

The Gibson

Our next cocktail is another classic variation on a classic. While many would say that the Gibson is just a Martini with onions, the flavor imparted by the garnish is different enough that it deserves its own place in your mixing repertoire.

The Gibson has a history as sordid as this authors, with many rumors, half-truths and unverifiable alibis. The most likely origin is from the Bohemian Club in San Francisco in the 1890s, named after prominent San Francisco businessman Walter D.K. Gibson, this seems to have the most corroborating evidence. Another popular story places its creation in New York at the Players Club as a challenge to bar tender Charley Connolly by Charles Dana Gibson. In the scheme of things though who really gives a shit, it is a damn fine cocktail.

This is another drink where the ratio of gin to vermouth can be debated ad nauseam but I prefer about a 5 to 1 balance. As this is a clear drink and the onion deserves to stand out, I like to mix this is a pitcher. In the ice filled pitcher add two and a half ounces of gin, I really like Hendricks in my Gibson. Then add one-half ounce of Lillet Blanc. Stir until the ingredients are well chilled and pour into a cocktail glass. Garnish with three onions and serve to your most distinguished guests.

Gibson

2 ½ oz gin

½ oz dry vermouth

Mix both ingredients in a chilled pitcher with ice, stir. Strain into a chilled glass. Serve with three cocktail onions.

The Rob Roy

For my first foray into spirits to keep you in the holiday spirit I have a classic for you, the Rob Roy. This Scottish cousin of the Manhattan is here in proxy as the Manhattan has already been covered not once, but twice. The Rob Roy has a deeper flavor than the Manhattan due to the peaty, earthy flavor of scotch, and in fact tastes very different depending on the type and region of the scotch used. I encourage you to experiment excessively to see whether you prefer a blend or single malt.

One would think that a scotch-based cocktail would originate in Scotland, but the Scots would not defile their water of life by mixing it with anything. This drink originated in Manhattan coincidentally, at the Waldorf hotel in 1894. The drink is named after the Scottish folk hero and outlaw of the same name. He was also known as the Scottish Robin Hood.

This drink is simple to make and will appeal to scotch drinkers and Manhattan drinkers alike. I prefer a different ratio from the Manhattan for the Rob Roy though, otherwise the flavor of the scotch overpowers the vermouth. Start with an ice filled shaker and add two ounces of blended scotch, I like Johnnie Walker Red. Add an equal amount of sweet vermouth. Then a dash or two of Peychaud bitters, I think it melds better with the scotch. Shake vigorously and pour into a chilled cocktail glass, garnish with three cherries and serve.

Rob Roy

2 oz blended scotch

2 oz sweet vermouth

2 dashes peychaud bitters

Combine all ingredients in an ice filled shaker.  Strain into an ice-cold cocktail glass.  Garnish with three cherries.

The 12 Drinks of Christmas

After a six month hiatus I am back just in time to fuel your holiday cheer! There is no better time of year to drink in excess with the simple excuse “it’s the holidays!” So to compensate for my extended absence I am bringing you the 12 Drinks of Christmas.

Over the next 24 days you will experience a combination of classics, newcomers, and traditional holiday spirits that is sure to please everybody on your invite list. They will be coming at a feverish pace, so please feel free to take a break with some of the holiday favorites that I have already covered like the Manhattan or the Tom and Jerry!

The first drink will appear shortly with another following every couple of days.  As they are added I will add them to the list below as well.  Enjoy!

1. The Rob Roy
2. The Gibson
3. Eggnog
4. The Brandy Alexander
5. Serendipiti
6. Bloody Mary 
7. The Whiskey Cobra 
8. Wassail 
9. Coquito 
10. Hot Buttered Rum
11. Robertino
12. Mulled Wine 
13. Poire Victoire
14. Jeff One