Double batch. First hour soak with spiced rum, second 3 hours with whiskey.
What is y'all favorite alcohol combos?https://uploads.tapatalk-cdn.com/202...ae56dbb309.jpg
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Double batch. First hour soak with spiced rum, second 3 hours with whiskey.
What is y'all favorite alcohol combos?https://uploads.tapatalk-cdn.com/202...ae56dbb309.jpg
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How do you do different “soaks?” My favorite has been Alton Brown’s, iirc. If you’re looking for something different, Morgenthaler’s Tequila and Sherry is interesting.Quote:
Originally Posted by buildakicker
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Ohhh... Tequila. That would be interesting [emoji848].Quote:
Originally Posted by fool
I soak the yokes and half the alcohol with the sugar first. Wait an hour and then add the cream and the rest of the alcohol. Then let it all soak. Supposed to "dispell the eggy taste" a little ...
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I’m still enjoying the laphroaignog. Smoky…. But not to the exclusion of the bourbon, rum, brandy combo.Quote:
Originally Posted by buildakicker
Intriguing...I haven't heard that before. Will try it out at some point.Quote:
Originally Posted by buildakicker
First pour of the season from a new batch made a couple weeks back and it's so good.
I only have 1 pint left from last year. I had a bunch of other things on my plate this fall, so I didn’t make my eggnog as early as I’d like. It should be ready to pour this weekend.
We had dinner in the Chico Hot Springs dining last Christmas Eve, and a couple of my friends ordered their house eggnog while we were waiting in the lounge. I was proud when they told me it wasn’t anywhere near as good as mine.
I’ve stuck with the Ruhlman recipe, and my philosophy is to spend the money on quality dairy and eggs (or source local farm-fresh). Mid-shelf booze is fine. This year I used Evan Williams bonded for the backbone. I would have gone with Old Forester bonded if they had larger bottles, but I was making 5 batches and looking for 1L or 1.75L bottles just to make things easier. I also made 1 batch with Rittenhouse. I’m curious to see if the baking spices notes in rye come through.
Next year I might try a batch with Oban because I keep hearing that’s fantastic, but it’s not getting any cheaper.
Anybody aged their eggnog for *years*?
My wife tells me to throw it out, but I'm resistant.
I had some from last year I was really looking forward to drinking this year, but it curdled at some point. I know some people have one or two year old nog, but maybe it takes some maintenance?Quote:
Originally Posted by skaredshtles
I made a large batch last year and then our family gatherings were cancelled due to omicron. I have about 2 gallons that are a year old that I hope are still good. Maybe I’ll crack a quart open this evening.
Quote:
Originally Posted by spanky
Dream egg nog drinking party would be Ruhlman, Alton and Bourdain.Quote:
Originally Posted by evasive_MT
bump fer mom’s nog…
Quote:
Originally Posted by m2711c
I love classic eggnog but this year I’m trying to be healthier.
Attachment 435174
Mine has *no* dairy in it - the recipe I had I'd prepared to age it awhile and it explicitly said to leave out the dairy until you're ready to drink it.Quote:
Originally Posted by Supermoon
My wife is adamant that it will kill me and she doesn't want to be around when I drink it. :D
Some thinking that aging without the dairy gives better results (not sue if it’s been followed up/confirmed):Quote:
Originally Posted by skaredshtles
”If I had to live in a world with only year-old nog and fresh nog, I'd pick the fresh. Fortunately, we don't live in such a world, and we can compromise. My favorite results of the night came from mixing the aged and fresh nogs, so that I could capitalize on the complex new flavors in the aged nog while toning down its harsh edges and booziness with the fresh. Cook's Illustrated was on to something when they suggested leaving the dairy out of the aging step.”
https://www.seriouseats.com/is-aging...ggnog-worth-it
Going to try the Overstrom-Coleman recipe that was the favorite in the Punch Drink test, which TBH isn’t much different than Brown, Bourdain, and Ruhlman ones.
https://punchdrink.com/articles/in-s...eggnog-recipe/
I cracked open a 12/11/21 vintage yesterday evening and had a glass. It was quite smooth. No ill effects 24 hours later.Quote:
Originally Posted by spanky
I tracked my batch back in time, and apparently I made it in Dec. 2018. So it's been aging nearly 4 years now.Quote:
Originally Posted by spanky
Last year I drank some that had been aging for two years and it wasn't substantially different from month-old eggnog. There was satisfaction after the fact, too, in that I didn't experience any gastrointestinal upset.Quote:
Originally Posted by skaredshtles
Is this the non-dairy recipe? Is it basically just booze and eggs?Quote:
Originally Posted by skaredshtles
Yep - just booze, eggs, sugar, etc. Everything *except* the dairy.Quote:
Originally Posted by idahospud
Cracked open the last of last winter's egg nog tonight and tasted it back to back with some store bought nog. Mine isn't as thick as that but taste is great.
Attachment 436292
[emoji106][emoji106][emoji106]Quote:
Originally Posted by evdog
Sent from the Forest
I decided that I needed to elevate my nutmeg game to match the effort and expense I’m putting into the eggnog, so I splurged on a nutmeg grater:
https://uploads.tapatalk-cdn.com/202...2436ae2338.jpg
I've been using a microplane for grating nutmeg. I thought this was pretty cool and searched for it. $59 msrp (https://www.faire.com/product/p_f09hrp1rpr)??? I think I'll stick with the microplane.Quote:
Originally Posted by evasive_MT
Microplane is such a versatile tool, too. Makes a great nutmeg grater...Quote:
Originally Posted by spanky
It’s definitely a luxury item. I was buying a bunch of gifts from Cocktail Kingdom already and added that for myself.Quote:
Originally Posted by spanky
It looks nice sitting on the sideboard. It’s also a lot heavier than you’d guess.
Let's get this very important thread back to the front page, shall we?
While I'm a philistine and dabble in the store-bought nog, I am looking for the appropriate booze to add to my festive holiday drink. The ye olde intarwebz says just about every type of booze can be added, but I don't buy it.
What does the maggotry like to add to their egg nog?
Recently, I tried some St Germain and it gives it a nice dimension. Then I decided I needed a higher alcohol content and added more Maker's. Rum seems like an option, as does Kahlua if you're doing egg nog for breakfast.
WMMD?
Rum. It's really the only answer.Quote:
Originally Posted by Bobcat Sig
What was the question again?
:D
Alcohol. Wait, what were talking about again? I need a drink...Quote:
Originally Posted by skaredshtles
:D
I'm headed to Bozeman in about 12-ish hours to do a long weekend of drinkin'...Quote:
Originally Posted by Bobcat Sig
You should probably find a way to do some skiing while you're thereQuote:
Originally Posted by skaredshtles
Probably not this time 'round, but I'll be back this winter at some point...Quote:
Originally Posted by Bobcat Sig
Rum or Bourbon. The floral of elderflower wouldn’t work for me I use it for pastry, but a chaques son gout.
I use commercial eggnog (small farm, same place the “good” cream and milk come from). That mass farm stuff just do bourbon shooters and toss the nog
The (subjectively) most popular recipes use equal part dark rum, bourbon, and cognac.Quote:
Originally Posted by Bobcat Sig
I’m too cheap for proper cognac, so mine gets American made brandy, but like, the $12 bottle, not the $8.
If we're entertaining I like to go for the whole magilla and do rum, brandy, and whiskey but if I was relegated to using only 1 liquor it'd be whiskey for sure. The beauty of this debate is that there's no wrong answers. In the immortal words of Al Czervik, "We're all gonna get laid!".
Sounds like I need to go pick up some suitable brandy. I'm deep on the scotches, bourbons, Irish whisky, 'merican whiskey, Japanese whiskey, and even some rum. Plenty of vodkas, and liqueurs. No brandy.
My homemade has whiskey, brandy, and rum. I haven’t bought eggnog in years, but if I were adding liquor to it, I’d probably lean toward rum out of some sense of historical verisimilitude. Colonial America drank A LOT of rum.
Honestly it probably doesn’t matter a lot. You’re talking about background behind all the dairy, eggs, and sugar.
Tis the season. Just made three batches of Alton Brown’s aged eggnog recipe
Attachment 478546
Rum, Brandy and Rye whisky FTW
Has been aging 5 years now...Quote:
Originally Posted by skaredshtles