The Sword and Laser discussion
What Are You Drinking?
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Oh, gift ideas for those who imbibe. Thanks for posting the link.I've been on a bit of a rum kick lately. My rum of choice lately is Plantation Barbados 2001. It is a blend of rums from Barbados that are aged in bourbon and sherry casks for nine years and then aged for another three years in cognac* casks.
*The company that produces the Plantation Rum is Pierre Ferrand. This company also produces some amazing cognac. If you like cognac, or if you are looking to buy a nice bottle of cognac as a gift for someone, you can't go wrong with any of the Pierre Ferrand products. It is great stuff.
Whiskey sour is my cocktail of choice right now. Most of the time it's microbrewery IPA's, not that I'm a hipster I just like the taste and prefer them to the mass produced beer.
Sazerac. The New Orleans classic is a must for rye drinkers. You don't need to go the full absinthe, if Herbsaint is good enough for the Big Easy, it is good enough for you.
(Not too off topic, I hope.)Does anyone have an actual preference for brand of Egg Nog? I usually just go for a reasonable price when I see it's back in stores. Anything stand out?
Thane wrote: "(Not too off topic, I hope.)Does anyone have an actual preference for brand of Egg Nog? I usually just go for a reasonable price when I see it's back in stores. Anything stand out?"
I make my own every year. It's really not very hard :-) The trickiest part is the egg. You have to heat it *very very slowly,* constantly stirring, so that the egg doesn't actually cook to solidification, if that makes sense. What I do is, place a metal bowl of water on the smallest burner of the stove; place another metal bowl with the beaten egg(s) in it, and turn on the burner. As the water heats, so will the egg eventually, and you need to keep stirring stirring stirring constantly until it's not raw anymore (you'll see a color change). If you've done it slowly enough, there will be zero chunks of cooked egg. And even if you manage to get a few chunks in, simply strain those out.
Now add enough milk to get the consistency you like (also stirring in very very slowly over a low heat; you can't let that egg overcook!!!)
Next, add spice. I like a few drops of vanilla, plenty of cinnamon, a pinch of ground nutmeg, and a pinch of cloves (also ground / powdered, of course). Next add sugar to taste (sweet is good, but don't overdo it!!!). Next comes the best part -- the alcohol!!! Some people like vodka, some like bourbon, some like Scotch, some like run, some gin. Yuck to gin lol. I myself like rum or bourbon -- with the latter, something like George Dickel or Maker's Mark, but anything will do. Add to taste, and remember whiskey is a bit sweet, so take that into account when adding your sugar.
Serve warm (while still steaming even!) and enjoy :-)
p.s. If you've just read this post, hit "reload" on your page, as I left out a couple of the ingredients in my haste, lol. So I've edited the post and added them. And as for actual amounts (how many eggs? how much milk? etc), *shrug* I have no idea. I wing it every time, depending on how much I want to make :-p So I suggest experimenting, lol.
Gaines wrote: "Thane wrote: "(Not too off topic, I hope.)Does anyone have an actual preference for brand of Egg Nog? I usually just go for a reasonable price when I see it's back in stores. Anything stand out?"..."
Yes to homemade eggnog!
The Best Scotch Blends for Less Than $35
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