All you baby boomers born in September were most likely conceived to this music .
CHEERS !
Friday, December 18, 2009
Presents the lovely Julie London
Jazzy Cocktail Christmas Music, Julie London, was an American singer and actress. Best known for her smoky, sensual voice, she was at her singing career's peak in the 1950s. Her acting career lasted more than 35 years, ending with the role of nurse Dixie McCall, RN, on the television series Emergency!
All you baby boomers born in September were most likely conceived to this music .
CHEERS !
All you baby boomers born in September were most likely conceived to this music .
CHEERS !
Tuesday, December 8, 2009
The History of Eggnog
Back in Europe of the 1700s, people liked to keep warm during the cold winters. A drink developed that mixed warm milk and eggs with Sherry or Brandy to keep the chill at bay. This was served in a noggin - a small, wooden mug. This became nicknamed as 'eggnog'.
During the 1800s this became hugely popular in England, especially at Christmastime. This was a classic punch served in large volumes to all holiday visitors. It was served both warm and cold to anyone who came calling during the winter season.
Cooked-egg Eggnog
Most eggnogs are made with raw eggs. If you're worried about raw egg, here's a version that cooks the egg mixture before using it.
6 eggs, large, separated into yolks and whites
1/2 cup sugar
2 cups milk
1 tsp. vanilla
1 cup half and half
1 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
1/4 tsp. salt
4 tbsp. sugar
1/4 cup cream sherry
1/4 cup dark rum
Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored. Remove from heat and place in an ice bath, stirring until cold. Add the half and half and heavy cream. Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140 F.
Remove and beat with a whisk or mixer until stiff peaks form, fold this "meringue" into the egg/cream mixture. Chill for one hour before serving. Sprinkle with nutmeg before serving.
CHEERS !
During the 1800s this became hugely popular in England, especially at Christmastime. This was a classic punch served in large volumes to all holiday visitors. It was served both warm and cold to anyone who came calling during the winter season.
Cooked-egg Eggnog
Most eggnogs are made with raw eggs. If you're worried about raw egg, here's a version that cooks the egg mixture before using it.
6 eggs, large, separated into yolks and whites
1/2 cup sugar
2 cups milk
1 tsp. vanilla
1 cup half and half
1 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
1/4 tsp. salt
4 tbsp. sugar
1/4 cup cream sherry
1/4 cup dark rum
Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored. Remove from heat and place in an ice bath, stirring until cold. Add the half and half and heavy cream. Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140 F.
Remove and beat with a whisk or mixer until stiff peaks form, fold this "meringue" into the egg/cream mixture. Chill for one hour before serving. Sprinkle with nutmeg before serving.
CHEERS !
Friday, December 4, 2009
Tips for Buying Holiday Spirits
Some great tips for buying holiday Spirits.
Yeah ...I don't think I will ever get used to screw top wine .
CHEERS !
Yeah ...I don't think I will ever get used to screw top wine .
CHEERS !
Tuesday, December 1, 2009
Tiki Bar TV - Holiday Special
TROPICAL BLIZZARD
1 oz. Blue Curacao
1 oz Coconut Rum
1/2 oz Apple juice
1 1/2 oz Orange juice
Serve in a tall cocktail glass over ice.
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