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HOLIDAY COCKTAILS

cook:

20 min

Picture for HOLIDAY COCKTAILS

2,014,398 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

For the Babish Eggnog

For the Babish Eggnog

eggs

8 eggs

sugar divided

½ cup sugar divided

steaming milk

2 cups steaming milk

cloves

2 whole cloves

heavy cream

2 cups heavy cream

Bourbon (to taste)

Bourbon (to taste)

of white rum (to taste)

½ cup of white rum (to taste)

For the Gin Punch

For the Gin Punch

oranges

5 oranges

lemons

5 lemons

blood oranges

2 blood oranges

sugar, divided

1 ⅓ cup sugar, divided

water, divided

3 cups water, divided

of sage

1 bunch of sage

Lapsang tea

2 cups Lapsang tea

gin

3 cups gin

triple sec

½ cup triple sec

For the Hot Buttered Rum

For the Hot Buttered Rum

brown sugar

1 cup brown sugar

cinnamon

1 tbsp cinnamon

grated nutmeg

2 ½ tsp grated nutmeg

stick butter, melted

1 whole stick butter, melted

dark rum (per glass)

¼ cup dark rum (per glass)

boiling water (per glass)

¾ cup boiling water (per glass)

For the Jerry Thomas’ Baltimore Eggnog

For the Jerry Thomas’ Baltimore Eggnog

cognac

2 ounces cognac

rum

1 ounce rum

madeira rainwater wine

½ ounce madeira rainwater wine

simple syrup

½ ounce simple syrup

egg

1 egg

Ice

Ice

Milk (as much as you’d like)

Milk (as much as you’d like)

Nutmeg

Nutmeg

For the Country Bumpkin Eggnog

For the Country Bumpkin Eggnog

bourbon

2 ounces bourbon

cognac

½ ounce cognac

Luxardo Maraschino liqueur

½ ounce Luxardo Maraschino liqueur

simple syrup

½ ounce simple syrup

egg

1 egg

Ice

Ice

Milk

Milk

Orange zest

Orange zest

Fresh nutmeg

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.

eggs

8 eggs

sugar divided

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.

steaming milk

2 cups steaming milk

cloves

2 whole cloves

3.

Add cold heavy cream and remove from heat. Whisk thoroughly to combine.

heavy cream

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.

eggs

8 eggs

sugar divided

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)

Bourbon (to taste)

of white rum (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.

oranges

1 oranges

lemons

1 lemons

sugar, divided

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.

water, divided

1 cups water, divided

sugar, divided

1 cup sugar, divided

of sage

1 bunch of sage

4.

Use boiling water to make Lapsang tea.

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.

gin

3 cups gin

triple sec

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

oranges

4 oranges

lemons

4 lemons

blood oranges

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.

brown sugar

1 cup brown sugar

cinnamon

1 tbsp cinnamon

grated nutmeg

2 ½ tsp grated nutmeg

stick butter, melted

1 whole stick butter, melted

2.

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

dark rum (per glass)

¼ cup dark rum (per glass)

boiling water (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.

cognac

2 ounces cognac

rum

1 ounce rum

madeira rainwater wine

½ ounce madeira rainwater wine

simple syrup

½ ounce simple syrup

egg

1 egg

2.

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

Milk (as much as you’d like)

Milk (as much as you’d like)

Nutmeg

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!).

bourbon

2 ounces bourbon

cognac

½ ounce cognac

Luxardo Maraschino liqueur

½ ounce Luxardo Maraschino liqueur

simple syrup

½ ounce simple syrup

egg

1 egg

2.

Add ice to the shaker and shake again to combine.

Ice

Ice

3.

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

Milk

Milk

Orange zest

Orange zest

Fresh nutmeg

Fresh nutmeg

4.

Serve and enjoy!

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