Holiday Cocktails for the Hostess Who Hates to Cook
Spare your guests the food coma and provide holiday cheer in liquid form instead
2 eggs, separated
2 ½ oz. sugar
5 oz. Hennessy Fine de Cognac
3 ½ oz. whole milk
2 oz. double/heavy cream
Grated nutmeg, to garnish
Begin by whisking the egg whites to soft peaks in a heatproof bowl and with and electric hand mixer, or in a stand mixer.
Bring half a saucepan of water up to the boil and place a stainless steel bowl on top. (Make sure the bowl doesn't touch the water -- it needs to be warmed by the steam only). Add the egg yolks and sugar to the bowl and give them a good whisk until the sugar is dissolved.
Add the cognac and begin to whisk -- it's really important that you don't allow the liquid to boil, that is unless you like alcoholic scrambled eggs. Next, add the milk and cream and stir everything together. Check the temperature with a thermometer or probe, it should be around 140 degrees Fahrenheit.
Pour the warm mixture into the egg whites, whisking as you go. Pour into glass mugs and grate some nutmeg over the top to serve.
Excerpted with permission from "The Curious Bartender: The Artistry and Alchemy of Creating the Perfect Cocktail"
By Tristan Stephenson
Ryland Peters and Small, $24.95; www.rylandpeters.com
Photo credit: Photography by Kate Whitaker and Peter Cassidy
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