So, here is the recipe for the holiday alternative to rum and eggnog.
For 2 cocktails (who mixes just one?)
in a Boston shaker, mix
2 oz. bourbon (Bulleit, or Woodford or Maker's)
1 1/2 oz. vermouth (Dolin with Bulleit; Cocchi with Woodford)
1 1/2 oz. half and half (whipping cream if you have it)
2 egg yolks
2 barspoons powdered sugar
ice
While it sits, prepare a small cocktail glass, either a coup or a small roly poly. Place a single cocktail cherry at the bottom.
Shake the drink for at least one minute, preferably two.
Pour out immediately in stages, reserving froth for both glasses.
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