This particular time of the year always brings two of my favourite things together: family and cocktails. During the holidays, what would you say is your favourite Christmas tipple? Perhaps a punch you make for family shenanigans, a midnight Negroni, or simply sharing a beer with dad…
For my family, I like to keep the Christmas cocktailing as simple as possible. We always tend to have a wide arrangement of cocktails, beer and wine for all guests to enjoy.
I will typically pre batch both boozy Egg Nog and a spiced Mulled Wine before the festivities take off. The Eggnog can be prepared two weeks in advance as the flavours will only improve, as they meld together. A frothy, delicious egg nog is the perfect dessert as an after-dinner cocktail.
For a batch serving 25 guests:
24 eggs, 2 cups superfine sugar, 2 tsp cinnamon, 2 tsp nutmeg, 1 tsp allspice, 500 ml Reposado Tequila, 375 ml Dark Rum, 300 ml Becherevoka, 5 cups cashew milk, 1 ½ cups heavy cream, 50 dashes Apothecary Cacao and Coffee bitters.
Separate egg whites and yolks. Whisk yolks while slowly adding sugar until smooth. Slowly add ground spices to yolks. Whisk whites until stiff peaks form. Fold into yolk mixture. Slowly add bitters, cream and cashew milk. Slowly add booze while stirring.
Refrigerate (covered) until ready to serve. Garnish with grated nutmeg and serve alongside a baked treat.
As for something to warm up everyone after a day of skiing, the answer is always hot mulled wine.
This can also be prepared a few days in advance, and when ready to enjoy, simply pour into your slow cooker and keep warm all day; the smell from a slowly simmering mulled wine will fill your house with the most amazing festive essence.
Combine 1 bottle of a full bodied red, ½ bottle of Maidenii Classic Vermouth, 60 ml BG Reynold’s Falernum, 5 dashes each of Bittermens Orange Cream and New England Spiced Cranberry bitters, 1 sliced orange, 2 cinnamon sticks, 1 tablespoon of cloves, 3 allspice, 1 crushed nutmeg, and 2 cardamom pods.