Cocktail of the Week: Eggnog! Lots of Eggnog!

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Thanks to all of our supportive corporate and personal event clients for making this fall and holiday season Li Halpern Events LTD’s  busiest yet!  I may have fallen behind on my weekly posts but hope to make it up to you just in time for the holidays.  I’ve done some eggstensive testing to share some amazing eggnog recipes with you!  Wishing you a warm and bright holiday season and many things to celebrate in 2017!

Eggnog #1 Ultimate Chocolate Orange Eggnog – my personal favorite

Chocolate Orange Eggnog

Grand Marnier and Crème De Cacao add some holiday flair to my ultimate eggnog recipe.  I have been experimenting for days and have other flavors to share but this cozy concoction is on the top of my Holiday list!  Before you decide to use a store bought base, try this simple recipe and you’ll never buy packaged eggnog again.

For Eggnog Base

12 Egg Yolks* (freeze and save the whites for New Year pisco sours)
1 ½ Cups Sugar
4 Cups Whole Milk
6 Whole Cloves
3” Vanilla Bean (or ¾ tsp extract)
1 tsp Ground Cinnamon
2 Cups Heavy Cream
½ tsp Ground Nutmeg

For Ultimate Chocolate Orange Eggnog
1 TBL Grated Orange Rind
Chocolate Shavings
10oz Grand Marnier
10oz Crème De Cacao

1) In a large mixing bowl combine egg yolks and sugar and whip until they are thick and fluffy.  You can use an electric mixer.  I did.  Set aside egg and sugar mixture.

2) Pour Milk into a large saucepan or pot and heat over very low heat.  Add cloves and cinnamon.  Slice the vanilla bean lengthwise and scrape out the seeds.  And add both the bean and the seeds to the spiced milk.  Stir frequently while you slowly bring the milk to a simmer.  As soon as the milk starts to simmer, remove from heat.

3) Slowly, add the warm, spiced milk to the egg and sugar mixture and stir well.  Pour the mixture back into the saucepan and carefully heat for 2 to 3 minutes until the eggnog starts to thicken.  This is the tricky part – do not bring to a boil or overcook or the eggnog will clump.

4) Strain the mixture into a large pitcher to remove the cloves and vanilla bean.

5) Add nutmeg and cream and mix well. Here’s where things get special… add the grated orange peel, Grand Marnier and Crème De Cacao.  Cover tightly and refrigerate overnight.

6) Serve topped with chocolate shavings.  Have a happy and safe holiday!

Eggnog #2  Classic Spiced Eggnog

Yummy Eggnog

Put another log on the fire and cozy up with the classic cocktail. I’ll be posting variations of eggnog recipes for the next few days but this standard will keep you warm and happy for the holidays!

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

For Classic Spiced Eggnog
2 1/2 Cups Spiced Rum
Fresh Grated Nutmeg for Garnish

5) Add spiced rum, nutmeg and cream and mix well. Cover tightly and refrigerate overnight.
Top with freshly grated nutmeg before serving. May your holidays be merry and bright!

Eggnog #3 Butterscotch Bourbon

Butterscotch Bourbon Eggnog

Butterscotch Schnapps and Bourbon make this eggnog a sweet holiday treat. Have a very, merry!

For Butterscotch Bourbon Eggnog
1 Cup Butterscotch Schnapps
1 ½ Cups Bourbon
Ground Cinnamon for garnish

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add butterscotch schnapps, bourbon and cream and mix well. Cover tightly and refrigerate overnight.
Sprinkle with ground cinnamon before serving. Enjoy!

#4 Bananas Foster Eggnog – Yum!

Bananas Foster Eggnog

Put on those holiday PJs and some New Orleans Jazz and cuddle up with the rich and creamy, banana and rum flavors of this festive eggnog! Laissez les bons temps rouler!

For Bananas Foster Eggnog
10oz Banana Liquor
10oz Dark Rum
Fresh Ground Nutmeg for garnish

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add banana liquor, dark rum and cream and mix well. Cover tightly and refrigerate overnight.

Sprinkle with ground nutmeg before serving. Laissez les bons temps rouler!

#5 Fully-Loaded Eggnog!

Eggnog with bourbon, rum and brandy

Cocktail of the Week:  Fully-Loaded Eggnog

Need a little extra punch in your punch?  Then this is the eggnog for you.  I used to think that people could not decide between Rum, Bourbon or Brandy in their eggnog but I deliciously discovered that sometimes no decision is the best decision – have all three!  Be sure to have a happy and safe holiday.  If Santa is drinking this eggnog, leave the sled at home an call an Uber!

For Fully-Loaded Eggnog
1 Cup Dark Rum
1 Cup Bourbon
¾ Cup Brandy
Freshly grated Nutmeg for garnish
Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add rum, bourbon, brandy and cream and mix well. Cover tightly and refrigerate overnight.

6) Before serving, top with fresh grated nutmeg!  Ho ho ho!

 

#6 Coco-Mint Eggnog!

For Coco-Mint Eggnog

1 Cup Crème De Cacao
1 Small chocolate bar – shave the edge with a vegetable peeler (really) for garnish
Candy Canes or Peppermint sticks for garnish

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add peppermint schnapps, crème do cacao, nutmeg and cream and mix well. Cover tightly and refrigerate overnight.

6) When you’re ready to serve, top with chocolate shavings and add a peppermint stick to the glass. Have a winterey minty holiday!

#7 Coffee Hazelnut Eggnog

For Coffee Hazelnut
2 cups Kahlua
10oz Frangelico

 Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add Kahlua, Frangelico, nutmeg and cream and mix well. Cover tightly and refrigerate overnight.

6) When you’re ready to serve, you can garnish with a coffee bean, hazelnuts or just drink it plain. Sometimes simple is best. Have happy holidays no mater what you celebrate! And to all a good night!

*NOTE: When cooking with raw eggs, I recommend using pasteurized eggs for food safety.
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Cocktail of the Week: Caramel Appletini

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Caramel Appletini
Cocktail of the Week:  Caramel Appletini

Caramel Vodka and Butterscotch Schnapps are the trick to this treat! Whether you’re hosting a party or heading out with kids to haunt the neighborhood, help yourself to a little treat this Halloween!

2oz Caramel Flavored Vodka
½ oz Butterscotch Schnapps
4oz Apple Cider
Caramel Sauce
Apple Slice for garnish

Pour a few tablespoons of Caramel Sauce on a plate.  Dredge the rim of your glass through the Caramel Sauce.  Fill a shaker with ice and add Caramel Flavored Vodka, Butterscotch Schnapps and Apple Cider.  Shake well.  Strain as you pour the Caramel Appletini into your prepared glass.  Sip and have a happy Halloween!

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Cocktail of the Week: El Diablo!

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El DiabloCocktail of the Week: El Diablo
For a scary good cocktail this Halloween weekend, try this tasty tequila concoction. Frighteningly easy to make, you can dress up your drink with a little dry ice!

2oz Cabo Wabo Reposado – or your favorite Reposado Tequila
½oz Crème Yvette or Crème de Cassis
Juice from ½ of a lime
Ginger Beer
Lime Wheel for Garnish
Dry Ice if you dare…..seriously

Pour Cabo Wabo Reposado, Tequila and Lime Juice into a shaker filled with ice. Shake well and strain as you and pour into a tall glass filled with ice. Top with Ginger Beer and garnish with a Lime Wheel.
If you’re feeling spooky, add a small piece of Dry Ice. NEVER DRINK DRY ICE. Typically, dry ice will sink but to be safe, wait until the fog subsides before handing your guest a glass. Check out this handy safety guide to dry ice here: http://dryiceideas.com/…/Everyday-Uses-and-Handling-Guide_2…

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Cocktail of the Week: Funky Monkey

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Funky Monkey

Cocktail of the Week:  Funky Monkey

Let’s keep summer going with this cool and kicky ice cream drink!  This easy to make taste of the tropics will keep your party dancing through the holiday weekend!

Makes 2

2oz Malibu Coconut Flavored Rum
2oz Crème De Cacao
1oz Banana Liqueur
½oz Amaretto
1 Fresh Banana
Fresh Nutmeg
3 big scoops Vanilla Ice Cream
Optional: Whipped Cream and Chocolate Sprinkles

Put Ice Cream, one Fresh Banana, Rum, Crème De Cacao, Banana Liqueur, Amaretto in a blender.  Grate approximately 1/8 of a tsp of nutmeg on top of ingredients.  Cover and blend until smooth.  Pour into two tall glasses and top with some grated Nutmeg or Whipped Cream and Chocolate Sprinkles.   Enjoy!

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Cocktail of the Week: Grapefruit & Honey Mojito

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Grapefruit & Honey Mojito

Grapefruit and Honey Mojito

Grapefruit is one of my favorite flavors…. add a little honey for a refreshing twist to a minty mojito.

2oz Rum

1oz Honey Syrup*

4oz Grapefruit Juice

½ of a Fresh Lime

6-8 Mint Leaves + a sprig of Mint for garnish

Grapefruit slices for garnish

In a cocktail shaker, muddle Mint Leaves and the juice of ½ of a Fresh Lime.  Add Honey Syrup, Rum, Grapefruit Juice a few ice cubes cover and shake well.  Pour over ice into a tall glass.  Garnish with a sprig of Mint and Grapefruit slices.  Sip and enjoy!

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Cocktail of the Week: Flowering Figtini

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A figtabulous celebration deserves a fabulous figtini!

Cocktail of the Week: Flowering Figtini
Black mission figs from my local farmers market inspired this colorful cocktail. Fruit infused liquor can dress up any cocktail party!

2oz Fig Infused Absolut Vanilia*
1/2oz St Germain elderflower liqueur
Fresh Lemon Juice (optional)
Fig slice for garnish

Fill a cocktail shaker with ice. Add Fig infused Vodka and St Germain and shake very well. Strain as you pour into chilled martini glass. Sip and enjoy. Too sweet? Add a splash of fresh lemon juice to brighten up your drink. Garnish with a slice of Fresh Fig

*Fig Infused Vanilla Vodka – wash a half pint of fresh Figs and cut into quarters. Place Figs into a large glass jar. Muddle the Figs to bruise the fruit and extract some juice but do not mash them completely. Cover the Figs with 2-3 cups of Vanilla Vodka. Cover tightly. Let the fruit infuse the vodka for 3-5 days shaking the jar once or twice a day. After a few days, strain the fruit out of the vodka and store in a clean bottle with a tight cover.

You can also use regular vodka and add a vanilla bean cut lengthwise to the fresh figs to infuse fresh vanilla flavor.

Don’t waste those Vanilla Vodka soaked figs! Serve over ice cream or sorbet – delish!

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Cocktail of the Week: Fishbowl Punch

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Fun to share with a crowd!

Cocktail of the Week: Fishbowl Punch
Here’s our take on the whimsical Fishbowl Punch. Dive in to a bowl sized version and share with friends or cut the recipe in half or quarters to dip your toe in the tropical waters! Enjoy!
Serves 4

4 oz Malibu Coconut Flavored Rum
4 oz Vodka
1.5 oz Blue Curacao (a blue colored, orange flavored liqueur)
2 oz Pineapple Juice
1 oz Strained Fresh Lemon Juice
1 oz Strained Fresh Lime Juice
Sprite (I prefer Sprite Zero)
Swedish Fish
Nerds Candy
A Sense of Humor

Pour Rum, Vodka, Curacao and Juices and 4 ounces of Sprite into a pitcher and stir. Put Nerds in the bottom of a glass bowl or large container or for an individual size, try a brandy snifter. Pack the rest of the container with ice. Place Swedish Fish (or other gummies) along the sides of your container; held in place with ice. As soon as the liquid hits the Nerds, they will start to melt and discolor your drink so don’t pour until you are ready to drink. When you’re ready, pour the mixture over ice and top off with more sprite. Add four straws and four friends and have fun!

This Fishbowl Punch is an adaptation of a Blue Hawaiian – if you like the drink, but not the murky water, try it without the Nerds for a cleaner look and taste.

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Cocktail of the Week: French Bob

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Cocktail of the Week: The French Bob

The luscious taste of Lillet shines in my twist on a French Blond; The French Bob. A cool, citrusy cocktail delightful for any celebration!

2.5oz Lillet Blanc
1oz Vodka
2.5oz Grapefruit Juice
Orange Slice for Garnish

Fill a cocktail shaker with ice. Add Lillet, Vodka and Grapefruit Juice and shake very well. Strain as you pour into a martini glass or a coupe. Garnish with an Orange Slice.

What is Lillet? Lillet is an apertif wine from France. Made of 85% wine which is composed of 80% Semillon, 15% Sauvignon Blanc and 5% Muscadelle, Lillet is flavored and fortified with fruit liquors and aged in oak barrels. Enjoy Lillet in cocktails or simply on ice with a slice of orange.

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Cocktail of the Week: Peach and Bourbon SEPTA Slushy

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SEPTA Slushy

Cocktail of the Week: Peach and Bourbon SEPTA Slushy.

For everyone heading back to a working week of high temps and SEPTA delays. This slushy and spicy peach and bourbon concoction will help you to cool down and relax after that delayed, hot ride on the R5!

2oz Maker’s Mark or your favorite Bourbon
2 ½ cups Frozen Peaches
3 dashes Angostura Bitters
4oz Lemonade
3 ice cubes
Cardamom
Mint for garnish

Put Bourbon, Frozen Peaches, 3 dashes of bitters, Lemonade, Ice Cubes and dash of Cardamom in a blender. Puree or pulse until smooth. Spoon into a tall glass. Garnish with mint. Enjoy!

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Cocktail of the Week: Dark and Stormy

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Cocktail of the Week: Dark and Stormy

Dark and Stormy Specialty Cocktail from Li Halpern EventsFor a refreshing drink on a bright and sunny day, try a Dark and Stormy. This traditionally tropical drink will add some chill to any hot occasion. A delightful excuse to use my favorite copper mugs but also tasty served in a rocks glass.

2oz Dark Rum
Ginger Beer (approximately 6oz)
A large wedge of Fresh Lime

Fill your glass with ice, pour in Rum, top with Ginger Beer and add a big squeeze of Fresh Lime. Stir, sip and enjoy!

What’s ginger beer? Ginger Beer is a fermented beverage made from ginger. Ginger Beer has a deeper flavor, cloudier appearance and frothier pour compared to its sweeter, bubblier carbonated cousin ginger ale.

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