3/4 oz brandy
2 - 3 dashes Cointreau orange liqueur
1/4 oz cream
1/4 oz sugar syrup
1 egg yolk
4 oz Champagne
1 pinch nutmeg

Shake brandy, cointreau, cream, sugar syrup and egg yolk over ice cubes in a shaker. Strain into a champagne flute, and carefully fill with champagne. Sprinkle with nutmeg, and serve.

Posted on May 28th, 2008 by admin
Filed under: Champagne Drinks |

3 oz Champagne
1 1/4 oz Mandarine Napoleon orange liqueur
1 oz egg white
1/2 oz lemon juice
1/4 oz sugar syrup

Shake mandarine, egg white, lemon juice and syrup well and strain into a wine glass. Pour in the champagne.
(per 6 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Champagne Drinks |

1 oz Blue Curacao liqueur
1 oz white creme de cacao
top with half-and-half

Pour blue curacao and creme de cacao over ice cubes in an old fashioned glass. Float half and half on top to taste, and serve.

Posted on May 28th, 2008 by admin
Filed under: Liqueurs & Schnapps Based Drinks |

1 1/2 oz Scotch whisky
1/2 oz creme de bananes
2 oz mango juice
1 oz pineapple juice
1/2 oz lime juice
1 tsp egg white

Shake and strain into a collins glass three-quarters filled with broken ice. Garnish with a sprig of mint and a cherry, and serve.
(per 5.7 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Tropical Drinks / Fruity Cocktails, Whiskey Based Drinks / Cocktails |

1 1/2 oz gin
2 tsp grenadine syrup
juice of 1/2 lemons
1 egg white

Shake all ingredients with ice, strain into a cocktail glass, and serve.

Posted on May 28th, 2008 by admin
Filed under: Gin Based Drinks / Cocktails |

1 msr gin
1/3 msr grenadine syrup
1/3 msr whipping cream
1/2 msr egg white

Shake well and strain into a cordial glass. Sprinkle with nutmeg.
(per 1.9 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Creamy Drinks / Cocktails, Gin Based Drinks / Cocktails |

1 oz cognac
1 oz Cointreau orange liqueur
1 oz white creme de cacao
1 oz whipping cream
1 tsp egg yolk

Shake well and strain into a champagne saucer.
(per 4.2 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Creamy Drinks / Cocktails |

1 oz anisette
1/2 oz gin
1/2 oz whipping cream
1/2 oz egg white

Shake and strain into a cordial glass. Sprinkle with nutmeg.
(per 2.5 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Creamy Drinks / Cocktails |

1 oz cognac
1 oz anisette
1 oz whipping cream
1/2 oz egg white

Shake well and strain into a champagne saucer filled with crushed ice.
(per 3.5 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Cognac Based Drinks / Cocktails, Creamy Drinks / Cocktails |

12 oz ale
1 oz brandy
1 oz lemon juice
1 egg yolk
1 tbsp granulated sugar
1/4 tsp ground ginger

Heat the lemon juice with 2 ounces of ale, the ginger and the sugar in a saucepan over moderate heat until the sugar has dissolved. Beat the egg yolk into the brandy in a bowl. Beat the lemon juice mixture from the saucepan into the bowl with the egg, and beat together. Transfer to a beer mug. Add the rest of the ale, stir well, and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

12 oz lager
6 oz tomato juice
1 egg

Pour refrigerated tomato juice into a large frosted mug. Over tomato juice, pour cold beer. Do not stir. Crack egg, drop contents into mug. Do not stir. Discard eggshell, and serve.
(per 19 oz serving)

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

1 oz Kirschwasser cherry brandy
2 oz cold black coffee
1 oz sugar syrup
1/2 oz egg white

Shake well and strain into a cocktail glass.
(per 4.5 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

1 oz Jamaican dark rum
1 oz brandy
1 oz madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk

Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
(per 10.2 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 seperated eggs
1 oz rum
1 cup sugar
1 pint heavy cream
1 pint milk
1 pint bourbon whiskey

Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.

(per 63 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |