Blitzen’s Mexican Egg Nog
4 Egg yolks
1/3 cup Sugar, plus 1 Tbsp.
1 pint Whole milk
1 cup Heavy cream
4 oz. Cabo Wabo reposado
1 tsp. Freshly grated nutmeg
4 Egg whites
In a bowl, beat the yolks until they lighten. Gradually add in 1/3 cup sugar and continue to beat until dissolved. Add milk, cream, tequila and nutmeg and stir to combine. Place the egg whites in the bowl and beat to soft peaks. With the mixer running, gradually add tablespoon of sugar and beat until stiff peaks form. Whisk egg whites into the mixture. Chill and serve. Top each egg nog with grated cinnamon and nutmeg.
1 ½ oz. Auchentoshan Three Wood
¾ oz. Lemon juice
½ oz. Crème de Violet
½ oz. Lavender syrup
Shake and double strain into a short glass. Garnish with a lavender sprig.
1 oz. Campari
1 ½ oz. Meyer lemon juice
1 ½ oz. Clover honey syrup
2 inches Fresh rosemary
1 oz. Egg white
In a mixing glass, strip the leaves of rosemary and muddle lightly. Add lemon juice and egg white and dry shake for 5 seconds. Add Campari and honey syrup and fill with ice. Shake will for 10 seconds and strain up.
This drink was created by H. Joseph Ehrmann in San Francisco.
1 ½ oz. Espolon tequila reposado
½ oz. Frangelico
½ oz. Lemon juice
1 oz. Chile Piquin-cinnamon syrup
2 dashes Wormwood bitters
Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.
This drink was created by Jorge Guzman of Ofrend in NY.
White Cherry Quick
1 ½ oz. SKYY Infusions cherry vodka
½ oz. Freshly squeezed lemon juice
1 oz. Cream
½ oz. Egg white
½ oz. Vanilla almond simple syrup
Pour egg whites in pint glass and shake for 30-45 seconds. Add vodka, syrup, lemon juice and cream. Shake vigorously and strain into martini or fluted rocks glass. Grind fresh nutmeg and garnish with Brandied or fresh cherry.
This drink was created by Jon Gasparini of Rye in San Francisco.
These recipes were sent to us by Campari America. To view all of this year’s Cheers holiday recipes, visit our 2013 Holiday Drinks page.