But don’t think we’d let you ring out 2010 without a festive drink! If you’re still searching for a holiday cocktail to lull friends and loved ones into submission, we recommend the following recipe for Baltimore Egg Nogg from Josh Sullivan of Post Prohibition.
First published in a Baltimore cookbook in the 1940s, the classic cocktail incorporated a unique ingredient in Madeira wine. Josh adapted this recipe from Jerry Thomas’ Bar-Tenders Guide, published in 1887. As he admits, “Yeah, I’m going way back.”
Yes, there are raw eggs in egg nog. Are we trying to kill you? Hardly. The copious quantity of high-proof alcohol in homemade egg nog eradicates the bacterial forces that might be lurking—it’s been scientifically proven to kill nog that was intentionally contaminated with salmonella after three weeks! Let your nog sit in the refrigerator to fully blend before sipping; as a bonus, the longer you let it meld, the smoother the taste will be. (Still, follow the FDA guidelines regarding the consumption of raw eggs for anyone with compromised immune systems.)
Salute, slainte, prost, cin cin, and happy holidays from all of us at Good. Food. Stories. Here’s to 2011!
Baltimore Egg Nogg
Total time: 15 minutes
Makes about 24 oz.
- 6 eggs
- 1 cup confectioner’s sugar
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated allspice
- 5 oz. Madeira wine
- 2 1/2 oz. Jamaican rum
- 2 1/2 oz. brandy
- 2 1/2 cups milk
Separate the egg yolks and the egg whites into two bowls. Beat the yolks, sugar and spices with a hand mixer until the sugar dissolves and the liquid is frothy.
Slowly whisk the wine, rum and brandy into the yolks, then whisk in the milk.
Thoroughly clean and dry the mixer beaters, then whip the egg whites until soft peaks form.
With a spatula, fold the egg whites into the yolks, then gently whisk to make sure all ingredients are fully incorporated. Pour into a punch bowl or carafe and store in the fridge until chilled.
Serve to guests with a grated nutmeg garnish.