(from Tim Lacey of the Drawing Room)
1 1/2 oz infused North Shore Aquavit
4 oz hot port-wine mixture
Combine in a tempered mug and add almonds and raisins.
Aquavit infusion, per 750ml bottle:
4 cinnamon sticks- cracked
4 cardamom pods- cracked
1/4 oz grated ginger
zest of 1 orange
1/2 of vanilla bean, split
Combine all ingredients with Aquavit. Shake and let infuse in cool, dark place. Taste and shake daily. Strain when desired flavor is achieved. Infusion may take anywhere from 3 days to 2 weeks. Tip: Remove any pith from orange peel to avoid bittering the infusion.
1 1/4 bottles dry red wine
1 cup port (ruby)
1 1/2 cups simple syrup (1:1 water:sugar)
(adapted from Paul Clarke's The Cocktail Chronicles)
Serves 7 to 10
6 eggs, separated
6 tablespoons sugar
8 ounces cognac
12 ounces Jamaican dark rum
8 ounces milk
4 ounces heavy cream
Whisk together all the egg yolks in a bowl. Slowly add the sugar a tablespoon at a time until the sugar is dissolved. Continue whisking and slowly pour in the cognac, rum, milk and finally the cream. Your arm will hurt.
Beat the egg whites in a different bowl until they form stiff peaks. You can do this with a whisk, too, but a stand mixer will save you minutes of displeasure.
Fold the whites into the egg yolk mixture using a spatula. Ladle some out into a cup and sprinkle with a little freshly grated nutmeg. Sip slowly.
Tom & Jerry
(from Michael Rubel of the Violet Hour)
For the batter:
2 lbs superfine sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1 oz Buffalo Trace Bourbon
1 1/2 oz Sailor Jerry's spiced rum
1/2 oz Licor 43
Separate yolks and whites. Beat yolks until they flow like water. While you're beating yolks slowly, gradually add the sugar, cinnamon, nutmeg, mace and cloves. Beat your egg whites until they are stiff and fold them in.
Prime your mug with hot water then dump it and ladle two ounces of the batter, 2 ounces Buffalo Trace Bourbon Whiskey and 5 ounces boiling milk. Grate fresh nutmeg on top and enjoy.
(from Paul McGee of the Whistler)
1 1/2 ounces Bushmill's Irish whiskey
1/2 ounce Demerara syrup
3 ounces hot water
1 large swath of lemon peel
Add the sugar and lemon peel to a mug. Pour the hot water on top, add the Irish whiskey and stir well.
Pour 1/2 cup of water into a small saucepan with 1 cup of demerara sugar or sugar in the raw. Bring to a simmer over medium heat and stir until dissolved.
Hot buttered rum
(Adapted from Gary Regan's Joy of Mixology)
1 teaspoon honey
1 whole clove
4 ounces water or apple cider
2 ounces dark rum
1/2 teaspoon unsalted butter
ground cinnamon to taste
Bring the water or apple cider to a boil in a small pot. Add the honey and clove to a mug and then pour in the water or cider. Stir well to dissolve the honey. Pour in the rum, sprinkle on a pinch of cinnamon and add the butter. Stir until the butter melts and serve.