Black-Spiced Rum Eggnog

Step 1:
  • 4 cups whole milk
  • 1 cup half + half
  • 1 cup heavy cream
  • 4 oz. black-spiced rum
  • 1 tablespoon honey
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Combine all ingredients in a medium saucepan.  Bring to a simmer and stir continuously for 5 minutes in order to keep the milk from burning or forming a skin on the top. Turn up the heat, keep stirring until the milk begins to gently boil and then remove from the heat and set aside.

Step 2:

  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Whisk the egg yolks with the sugar and vanilla with a mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated.  In one-cup portions, continue adding the milk to the yolks until they are thoroughly combined.  Do this slowly so the hot milk does not cook the yolks. When done mixing, place the bowl in the refrigerator to chill for at least one hour and when the milk and yolk mixture is ready, pull it out of the fridge and set aside.

Step 3:

  • 6 egg whites
  • 1 tablespoon sugar

Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.

Step 4:

  • 1 cup heavy cream
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon + 2 teaspoons black-spiced rum

Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

This recipe is attributed to photographer Jen Altman and I came across is while looking at the website Liqurious.

Manhattan Cocktail (Employees Only Recipe)

Spirit:  1.5 oz rye whiskey

Sweetener:  1.75 oz sweet vermouth (Dolin Rouge), .5 oz orange liqueur (Mandarine Napoleon)

Bitter/Acid:  3 dashes of Angostura bitters

Preparation:  Stir and strain into a chilled cocktail glass.

Garnish:  An orange twist.

This recipe was listed in the November 2011 Esquire and was attributed to Dushan Zaric, co-owner of Employees Only in New York City.

Rosemary Collins

Spirit:  1.5 oz London Dry Gin

Sweetener:  .75 oz Simple Syrup

Acid:  .75 oz lemon juice

Preparation:  Combine ingredients in an ice-filled shaker.  Shake for 10 seconds. Strain in an ice-filled Collins glass.  Top with club soda.  Garnish with a rosemary sprig.

This is a recipe from the Cocktails 101 booklet from Paul McGee owner of The Whistler in Chicago.

Hemingway Daquiri

  • 1.5 oz Rum (Banks 5 Island)
  • .75 oz Maraschino Liqueur (Luxardo Maraschino Originale 32)
  • .75 oz Simple Syrup
  • 1 oz Lime Juice
  • .75 oz Grapefruit Juice

Garnish:  A lime wheel speared with a brandied cherry

Glass:  Coupe 

Preparation:  Shake and strain into a chilled coupe glass

This recipe was listed in the November 2011 Esquire and was attributed to Dushan Zaric, co-owner of Employees Only in New York City.

Martinez

Spirit:  2 oz gin (use old tom gin if possible)

Sweetener:  .75 oz carpano antica vermouth; .5 oz maraschino liqeuer

Bitter/Acid:  Dash of orange bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds. Strain into a cocktail glass.  Garnish with an orange peel.

This is a recipe from the Cocktails 101 booklet from Paul McGee, owner of The Whistler in Chicago.

Jalisco FC

Spirit:  2 oz reposado tequila

Sweetener:  .5 oz simple syrup

Bitter/Acid:  .5 oz Fernet Branca, juice of 1/2 lime

Preparation:  In a cocktail shaker, combine all the ingredients.  Add ice and shake vigorously.  Strain into a cocktail glass.

Garnish:  Orange slice

This recipe was listed in the November 2011 Esquire and was attributed to Proof on Main in Louisville, KY.

Ginger Smash – Winter Season

  • 1.5 oz Gin (Plymouth)
  • 1.5 oz Apple Liqueur (Berentzen Apfelkorn)
  • .75 oz fresh Lemon Juice
  • 1.5 tsp Superfine Sugar
  • 12 whole Cranberries
  • 2 thin slices of fresh Ginger

Garnish:  Cranberries

Glass:  Double Old-Fashioned/Rocks

Tools:  Muddler, Bar Spoon, Cocktail Shaker

Preparation:  In an old-fashioned glass, use a muddler or bar spoon to lightly pound the ginger – no need to pulverize.  Add cranberries and sugar and muddle again.  Add the gin, apple liqueur, and lemon juice.  Then fill the glass with ice and pour the contents into a shaker.  Shake briefly and pour everything into the glass.

Bonus Tip:  To infuse produce that’s chunkier (like a handful of cranberries or a couple of slices of fresh ginger) into your drink, start by muddling.

This recipe was listed in the November 2011 Esquire and was attributed to Dushan Zaric, co-owner of Employees Only in New York City.