HOLIDAY COCKTAILS

This week on Basics, I'm going to show you how to make some of my favorite drinks for the holiday season, like hot buttered rum and eggnog.

Special Equipment List

Cocktail Mixer

Cocktail Strainer


Shopping List

Babish Eggnog

  • 8 eggs

  • ½ cup sugar + 2 Tbsp sugar, divided

  • 2 cups steaming milk

  • 2 whole cloves

  • 2 cups heavy cream

  • Bourbon (to taste)

  • ½ cup of white rum (to taste)

Gin Punch

  • 5 oranges

  • 5 lemons

  • 2 blood oranges

  • 1 ⅓ cup sugar, divided

  • 3 cups water, divided

  • 1 bunch of sage

  • 2 cups Lapsang tea

  • 3 cups gin

  • ½ cup triple sec

Hot Buttered Rum

  • 1 cup brown sugar

  • 1 Tbsp cinnamon

  • 2-3 tsp grated nutmeg

  • 1 whole stick butter, melted

  • ¼ cup dark rum (per glass)

  • ¾ cup boiling water (per glass)

Jerry Thomas’ Baltimore Eggnog

  • 2 ounces cognac

  • 1 ounce rum

  • ½ ounce madeira rainwater wine

  • ½ ounce simple syrup

  • 1 egg

  • Ice

  • Milk (as much as you’d like)

  • Nutmeg

Country Bumpkin Eggnog

  • 2 ounces bourbon

  • ½ ounce cognac

  • ½ ounce Luxardo Maraschino liqueur

  • ½ ounce simple syrup

  • 1 egg

  • Ice

  • Milk

  • Orange zest

  • Fresh nutmeg

Method

Babish Eggnog

  1. Start by adding 8 egg yolks to a stand mixer. Mix on high and slowly add a ½ cup of sugar until light and ribbony.

  2. Next, SLOWLY add 2 cups of steaming milk (you don’t want to scramble the eggs!). Once the mixture is well combined and foamy, add to a pot and add 2 cloves. Whisk constantly over a medium low heat until you reach 160°F.

  3. Add 2 cups of cold heavy cream and remove from heat. Whisk thoroughly to combine.

  4. Strain into a bowl using a fine mesh sieve. Cover and place in fridge for 4 hours or overnight.

  5. Add 8 egg whites to a stand mixer and mix on high while adding 2 Tbsp of sugar. Mix until stiff peaks have formed.

  6. Remove mixture from the fridge and add bourbon and rum (to taste). Once you’ve reached your optimal taste, gently fold in egg whites.

  7. Serve in a glass and top with grated nutmeg.

 

Gin Punch

  1. Start by peeling 1 whole orange and 1 whole lemon. Place them in a bowl, and add ⅓ cup of sugar. Cover, mix, and let sit at room temperature for 24 hours.

  2. Strain mixture through a fine mesh sieve and smash down with the back of a spoon. Reserve the syrup and set aside.

  3. Add 1 cup each of water and sugar to a pot along with fresh sage that you’ve lit on fire for 2-3 seconds. Once it’s been burning for 2-3 seconds, add it to the sugar and water mixture. Bring to a boil and then let simmer for 20 minutes. Then turn off the heat, cover and let sit for 1 hour. Strain through a fine mesh sieve and set aside.

  4. Use boiling water to make 2 cups of Lapsang tea.

  5. In a large bowl, combine your sugar mixture along with the Lapsang tea and the smoked sage syrup. Add 3 cups of gin and ½ cup of triple sec. Mix to combine.

  6. Cut blood oranges, oranges, and lemons into slices and then cut those in half. Add to punch. Stir to combine

  7. Serve and enjoy!

 

Hot Buttered Rum

  1. Start by combining 1 cup of brown sugar with 1 Tbsp of cinnamon, 2-3 tsp of grated nutmeg, and 1 whole stick of melted butter. Stir to combine.

  2. Add 1 Tbsp of mixture to a mug along with ¼ cup of dark rum and ¾ cup boiling water.

  3. Mix to combine, serve and enjoy!

Jerry Thomas’ Baltimore Eggnog

  1. In a cocktail shaker, add 2 ounces of cognac, 1 ounce of rum, ½ an ounce of madeira rainwater wine, ½ an ounce of simple syrup and 1 egg. Shake to combine and strain into a class.

  2. Add as much milk as you’d like, and top with freshly grated nutmeg.

Country Bumpkin Eggnog

  1. In a cocktail shaker, combine 2 ounces of bourbon, ½ an ounce of cognac, ½ an ounce of Luxardo Marschino, ½ an ounce of simple syrup, and 1 egg. Shake to combine (without ice!).

  2. Add ice to the shaker and shake again to combine.

  3. Pour into a glass and add as much milk as you’d like. Top with orange zest and grated nutmeg.

  4. Serve and enjoy!

 
Devin Monaghan