I tasted this in the Caribbean, and it reminds me of a boat undersail and a glass of libation in hand.
1 part coconut or white rum
1 part amber or medium rum
3 parts pineapple/orange or tropical juice
1 part sour mix
enough grenadine to give some color
bitters to taste
orange or grapefruit zest (optional)
Yields about 1/2 gallon
6 eggs
1 pt Kentucky whiskey or bourbon
1 c dark rum
1 pt heavy cream
1 pt half and half
1/2 c sugar
grated nutmeg
Note: Start this process at least two weeks before you want to drink it.
In a large bowl, beat the eggs until yellow and thick. Add the liquors, and stir until blended.
In another bowl, beat the heavy cream until it is thickened (to very soft peaks - don't overbeat). Fold the whipping cream into the egg mixture. Add the half and half and sugar, and stir until the eggnog is combined.
Pour the eggnog into clean containers (I use empty liquor bottles), and cover tightly. Let this mellow in your refrigerator for at least a couple of weeks, more likely a couple of months. Serve in cups and sprinkle with freshly grated nutmeg.
Mrs. Jeffers (1943)
To 3 squares chocolate, add 1/2 c. cold water. Put in saucepan over low flame, stir until chocolate is melted. Add 1/2 c sugar & dash of salt. Blend, stir & boil for 5 min. cool. When cool fold in 1/2 c whipped cream. Flavor with vanilla. To serve, put a good sized T of mixture in cup and pour hot milk over.
To 3 sq chocolate add 1/2 c cold water. Put in saucepan over low flame, stir until chocolate is melted and smooth. Add 1/2 c sugar & dash salt. Blend, stir and boil for 5 min. Cool. When cool fold in 1/2 c cream whipped fairly stiff. Flavor with vanilla. To serve put a small ladle or good tablespoonful of mixture in ea. cup. Pour over hot milk.
1 lime
2 t sugar
ice cubes
1-1/2 oz vodka
1 oz triple sec
1 oz peach schnapps
3 oz orange juice
2 maraschino cherries
Slice off each end of the lime just enough to remove the rind and peel on the ends of the fruit. Slice the fruit lengthwise in half. Wrap and refrigerate one of the lime halves. Slice the other half lengthwise, then cross-wise into thirds. Muddle the lime and sugar in the bottom of a cocktail shaker.
Add five or six ice cubes to the cocktail shaker. Pour the vodka, triple sec, and peach schnapps over the ice, then shake well.
Place the cherries in the bottom of an old fashioned glass. Add some of the cherry juice if the drink is for a lady. Strain the shaker contents into the glass, and fill the glass with orange juice.
Prudence Burlison
To 3 squares of chocolate add 1/2 cut cold water. Put in saucepan over low heat until chocolate is melted. Add 1/2 cup sugar and a dash of salt. Blend, stir and boil for 5 minutes. Cool. When cool fold in 1/2 cup cream whipped fairly stiff. Flavor with vanilla. To serve, put a small ladle or a large tablespoon of mixture in each cup and pour hot milk over it.
Many years ago, I ran into this eggnog recipe on my way to a winter party. It has quite a kick, and will tame even the most unruly guest, if the guest consumes more than about three cups of this.
6 eggs, separated
2 cups powdered sugar
1 cup brandy
4 cups dark rum
1 quart whipping cream (or half and half)
nutmeg
Beat the egg yolks with the sugar and brandy. Cover and refrigerate for at least an hour.
With a wire whip (or "low" on an electric mixer), add the rum and whipping cream to the egg yolk mixture, beating constantly. Cover and refrigerate the egg nog for at least three hours.
An hour before serving, set the egg whites out so they come to room temperature. Just before serving, beat the egg whites until they are stiff, but not dry. Pour the egg nog into a small punch bowl, and fold the egg whites into the egg nog. Sprinkle with freshly grated nutmeg.
