Drink of the Month : Drunken Mallow-Nog

Once upon a time I did 'Drink of the Week.'  But, then I got pregnant and had a cute little baby boy.  Therefore, 'Drink of the Week' is now 'Drink of the Month.'

Oh Christmas, the most wonderful time of the year.  I love everything about Christmas; the lights, the music, the movies, and of course the drinks.  

We are an eggnog house from the time Thanksgiving rolls around until after the New Year.  Sometimes we make homemade egg nog, but most of the time we buy good old grocery store nog.  It's great as it right out of the fridge, but it doesn't hurt to spike it every once in a while.  Afterall, 'tis the season.  

Spiking eggnog is as simple as adding a shot of rum, whiskey, or bourbon.  But why not spice things-up a little bit to make it seem more merry?

Start with a simple combination of your nog and booze of choice. I myself prefer very little alcohol in my nog because a little goes a long way; to each his own.  

Most people stop there, but if you want to turn your simple drink into a beautiful one for guests, light it on fire....seriously!

Add a few marshmallows atop the nog (I used large mallows, but I think small would be better).  Then grab your tiny kitchen torch and light it up.  As you can see my mallows were a little too crisp, but it made for a great photo.  

Once you get your mallows to the perfect melty goodness, grate some fresh nutmeg over the top and sprinkle with silver sugar.  

That's it!  You turn a simple boozy eggnog into a pretty cocktail on Christmas morning.  If you want to make it even fancier, put it in a 'Christmas Vacation' Moose Mug. Ha! 

 Merry Christmas Ya'll!

Drink of the Week #12: Holiday Fig n' Whiskey

It feels good to write a Drink of the Week post again; since it has been since September.  Sadly I can't drink at the moment, being that I am 16 weeks preggo, but I loved making this cocktail for my husband one chilly evening. 

I have been wanting to use fig in a cocktail for some time now, and the holiday season seemed to be the perfect time.  Don't children dream of figgy pudding or something this time of year? 

Regardless, figs with whiskey pair together like milk and cookies. 

A little bit of Fig Preserves (Central Market & Sprouts) stirred with the juice of half an orange is the base flavor component, plus it adds the sweetness.  Followed by the addition of Rye Whiskey and a few drops of Habanero Bitters; the cocktail is complete with ice and a splash of soda water.  Now it just needs a side of chestnuts roasting on an open fire.  

Drink of the Week #3: Rye's Up

Being Father's Day it makes perfect sense to make a man's cocktail.  And what's more manly than whiskey? 

In the late 1800's, the beginning of the American cocktail, whiskey was consumed from morning until night for hard-working men, it has since evolved into an easy sipper for anybody, adding a bit of sophistication and class. 

Rye Whiskey, not quite as intense as straight whiskey, softens a cocktail instead of adding the mouth twitch at the end of each sip.  For my Father's Day cocktail I used Bulleit Rye Frontier Whiskey, which has notes of vanilla, honey, and spice.   The rye paired with St. Germain added an unparalleled sweetness with a citrus backbone.  Being sweeter than most whiskey drinks, it's good for the Father's Day brunch or even the after dinner drink. 

 Rye's Up

• 2oz Bulleit Rye Whiskey
• 1oz Sweet Vermouth
• 1/2 oz St. Germain (Elderflower Liqueur)
• 1 dash Angostura Bitters
• 1 dash Peychauds Bitters 

1. Carefully measure all the ingredients into a cocktail shaker and STIR.
2. Pour over an ice ball into a cocktail glass.
3. Garnish with a lemon twist.  
4. Cheers!

For all of those hard working daddies out there, Happy Father's Day.