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 |

2 cups water
1/4 cup instant coffee
3 1/2 cups granulated sugar
1 split vanilla bean
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate syrup
1 drop food coloring

1. Heat water in a medium saucepan. When hot, add coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring constantly. Immediately reduce heat so that a very low boil is maintained for one minute. Remove from heat and cool to lukewarm.
2. Pour vodka and brandy into aging container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool dark place for 3 weeks.
3. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clairity is reached. Stir in food coloring. Bottle, cap and let age an additional 1-3 months.

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

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 |

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

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

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