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HOLIDAY COCKTAILS
cook:
20 min
2,025,623 views 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.
2 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Babish Eggnog
8 eggs
½ cup sugar divided
2 cups steaming milk
2 whole cloves
2 cups heavy cream
Bourbon (to taste)
½ cup of white rum (to taste)
For the 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
For the Hot Buttered Rum
1 cup brown sugar
1 tbsp cinnamon
2 ½ tsp grated nutmeg
1 whole stick butter, melted
¼ cup dark rum (per glass)
¾ cup boiling water (per glass)
For the 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
For the 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
DIRECTIONS
1.
For the Babish Eggnog
1.
Start by adding egg yolks to a stand mixer. Mix on high and slowly add sugar until light and ribbony.
8 eggs
½ cup sugar divided
2.
Next, SLOWLY add steaming milk (you don’t want to scramble the eggs!). Once the mixture is well combined and foamy, add to a pot and add cloves. Whisk constantly over a medium low heat until you reach 160°F.
2 cups steaming milk
2 whole cloves
3.
Add cold heavy cream and remove from heat. Whisk thoroughly to combine.
2 cups heavy cream
4.
Strain into a bowl using a fine mesh sieve. Cover and place in fridge for 4 hours or overnight.
5.
Add egg whites to a stand mixer and mix on high while adding sugar. Mix until stiff peaks have formed.
8 eggs
2 tbsp sugar divided
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.
Bourbon (to taste)
½ cup of white rum (to taste)
7.
Serve in a glass and top with grated nutmeg.
8.
For the Gin Punch
1.
Start by peeling whole orange and whole lemon. Place them in a bowl, and add sugar. Cover, mix, and let sit at room temperature for 24 hours.
1 oranges
1 lemons
⅓ cup sugar, divided
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 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.
1 cups water, divided
1 cup sugar, divided
1 bunch of sage
4.
Use boiling water to make Lapsang tea.
2 cups Lapsang tea
5.
In a large bowl, combine your sugar mixture along with the Lapsang tea and the smoked sage syrup. Add gin and triple sec. Mix to combine.
3 cups gin
½ cup triple sec
6.
Cut blood oranges, oranges, and lemons into slices and then cut those in half. Add to punch. Stir to combine
4 oranges
4 lemons
2 blood oranges
7.
Serve and enjoy!
8.
For the Hot Buttered Rum
1.
Start by combining brown sugar with cinnamon, grated nutmeg, and melted butter. Stir to combine.
1 cup brown sugar
1 tbsp cinnamon
2 ½ tsp grated nutmeg
1 whole stick butter, melted
2.
Add 1 Tbsp of mixture to a mug along with dark rum and boiling water.
¼ cup dark rum (per glass)
¾ cup boiling water (per glass)
3.
Mix to combine, serve and enjoy!
4.
For the Jerry Thomas’ Baltimore Eggnog
1.
In a cocktail shaker, add cognac, rum, Madeira rainwater wine, simple syrup and egg. Shake to combine and strain into a class.
2 ounces cognac
1 ounce rum
½ ounce madeira rainwater wine
½ ounce simple syrup
1 egg
2.
Add as much milk as you’d like, and top with freshly grated nutmeg.
Milk (as much as you’d like)
Nutmeg
3.
For the Country Bumpkin Eggnog
1.
In a cocktail shaker, combine bourbon, cognac, Luxardo Marschino, simple syrup, and egg. Shake to combine (without ice!).
2 ounces bourbon
½ ounce cognac
½ ounce Luxardo Maraschino liqueur
½ ounce simple syrup
1 egg
2.
Add ice to the shaker and shake again to combine.
Ice
3.
Pour into a glass and add as much milk as you’d like. Top with orange zest and grated nutmeg.
Milk
Orange zest
Fresh nutmeg
4.
Serve and enjoy!
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