by Amy Garvey
Nutmeg is what makes eggnog taste like eggnog. As for the characteristic golden color, that used to come from raw egg yolks beaten into milk, with whites whipped to a froth added at the last minute. Not recommended these days! You could froth up packaged, pasteurized egg whites from the dairy case, but they’re still sort of icky, though safe. Standard supermarket eggnogs use food coloring, gums, and high-fructose corn sweeteners for that gooey thickness.
CHRISTMAS ZOMBIE
2 oz dark rum
2 oz light rum
½ oz apricot brandy
1 oz fresh lemon juice
1 oz orange juice
1 oz pineapple juice
1 teaspoon sugar
1 cinnamon-candy stick
crushed ice
Fill a cocktail shaker with crushed ice and add dark and light rum, apricot brandy, sugar, and juices. If you don’t have one of those glorious gizmos, use a really big glass topped with a double layer of snugly fitted plastic wrap that you hold in place as you shake. Either way, shake well. Pour into tall glasses and garnish with cinnamon-candy stick.
Fresh lemon juice tastes a lot better than the bottled stuff. Roll a fresh lemon firmly under your hand on the kitchen counter to get it juicy inside, slice in two and squeeze, straining out the seeds before you add the juice. Serves one or two (this is strong enough to share, for sure).
GIN AND TONIC
2 oz gin
½ cup tonic (about half of a single-serve bottle)
one fat, juicy fresh lime, cut in quarters
chunky ice
This is a simple drink that gets its refreshing snap from being served very cold. Which means all ingredients should be very cold before you start, including the lime! Cut it in quarters and reserve one for garnish. Squeeze the others, strain seeds. Throw several chunks of ice in chilled glass, then add fresh lime juice. Pour in gin. Add tonic. Garnish with remaining lime wedge. Serves one.
ZEBRA BOOKS are published by
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Copyright © 2009 by Amy Garvey
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ISBN: 978-1-4201-3028-7
