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For many individuals, the phrase “eggnog” instantly brings to thoughts sweet canes, Bing Crosby and seasonal household gatherings. In spite of everything, everybody is aware of eggnog is the Christmas drink—proper? “Eggnog is a hearty winter classic, perfect for cold, snowy days,” agrees Pierre-Marie Bisson of Soho cocktail and dessert bar Basement Sate. “However it’s not only for Christmas.” Though eggnog’s origins are sometimes disputed, most culinary historians agree that the drink originated from an English syrupy alcoholic concoction known as “posset”: a A heat concoction of milk, zesty sugar, hearty egg yolks and mulled liqueur, it was widespread among the many the Aristocracy of the seventeenth century. Later, the wine was enthusiastically adopted by the American colonies and was quickly changed by spirits and eggnog as we all know it. “In our toffee bread, we omit the eggs and substitute them with salted caramel for thickness, and vanilla and sherry for depth,” says Beeson. Whereas Beeson was progressive in some ways, he was a traditionalist at coronary heart, espousing the colonial choice for rum over at the moment’s trendy choice for bourbon. “Appleton VX has a slight sharpness with extra notes of cinnamon, clove and star anise that blends well with the other flavors here,” he says. “Darkish rum already has a touch of espresso, nevertheless it makes the drink fairly heavy. It is all about stability in such a wealthy beer.” Likewise, Bisson opts for off-dry sherry. “If we use fino, the balance of the cocktail is thrown off. [lighter and drier] or Pedro Jimenez [heavier and sweeter]”. “The texture of caramel and thick, creamy whole milk gives the drink a structure reminiscent of set custard, making it the perfect combination for cocktails and desserts,” says Beeson. “Perfect for the cold of january. ”
Toffee biscuits (serves 2)
raw material
2 tablespoons vanilla syrup (homemade or store bought) 30 ml Amontillados 60 ml whole milk 90 ml coffee brew Appleton VX 90 ml salted caramel
Serve
Chilled Couple’s Cup of Dark Chocolate, at the end
Instruct
- To brew Appleton VX, pour 200ml of rum into a sealable container and add a handful of coffee beans. Let sit overnight. Strain before use and reserve remaining liquid to use in another cocktail.
- If you’re making vanilla syrup from scratch, place equal parts caster sugar and water in a saucepan on the stove and let it bubble until the sugar dissolves but doesn’t start to burn or caramelize. Add half the vanilla pod to the mixture and cook for five minutes. Strain well and set aside.
- Place all ingredients in a cocktail shaker and shake.
- Using your hands, strain the drink through a Hawthorne strainer (flush with the opening of the shaker) and a small fine sieve located over the cup-shaped glass.
- Grate some dark chocolate over the top of the glass to coat.
From delicious to stratosphere… “Why not use a coupe but use old-fashioned bone china teacups to serve tea? Then put some biscuits on the side and you can have afternoon tea!” purchasing checklist… “Harvey Amontillado is a very basic sherry, but its simple flavor profile makes it perfect for cocktails. With salted caramel and rich, creamy milk, Harvey brings the flavor we’re looking for here The flavor and balance. Appleton VX is the best rum for the job.”
