Happy Hour
By Jason Wilson Special
Dare to add dairy
I
n the grand history of American drinking, the combination of dairy and booze makes for a dubious chapter. In fact, I would guess that the category of drinks mostly likely to be described as “gross” would have to be those that involve milk or cream. But if there is ever a time when milk and spirits should come together in harmony, it is for the holiday eggnog. But even this tradition has long swerved in a bad direction. When I see those cartons of eggnog making their annual appearance in the supermarket, I get queasy. In 19th century Baltimore, eggnog was a New Year’s Day tradition. Young swells went door-to-door sipping the local version, which called for a mix of Madeira wine, brandy and rum. Here, I include a delicious by-the-glass recipe.
Baltimore Egg Nog
The trick of this version is to shake the egg, sugar and booze with a little bit of light cream first, then to add the milk afterward in the glass — which should be filled with ice cubes, another trick that makes the drink brighter and less goopy. This recipe calls for a raw egg. If you are concerned about the risk of salmonella, buy pasteurized eggs, available in select supermarkets. For the Madeira, be sure to use a dry one such as Blandy’s 5-yearold Sercial. When making cocktails with eggs, be sure to first do a quick “dry shake” to mix the liquids, and then add the ice and continue shaking for another 30 seconds.
to
The Washington Post
Ingredients (Makes 1 serving) 1/4 ounce light cream 1 large egg 1 teaspoon confectioners’ sugar 3/4 ounce dry Madeira 3/4 ounce brandy, preferably cognac or Armagnac 3/4 ounce aged rum Ice cubes 2 to 2 1/2 ounces whole milk Whole nutmeg Steps Combine the cream, egg, sugar, Madeira, brandy and rum in a cocktail shaker. Shake to mix well, then add ice cubes and shake for 30 seconds. Strain into a Collins glass filled with ice cubes. Fill the glass with the milk, and stir gently. Grate a little of the nutmeg on the surface.
“Baltimore Egg Nog”
MANKATO MAGAZINE • January 2013 • 33