Combine the eggnog, cognac, bourbon (or rum), and the vanilla extract in a cocktail shaker with ice.
Shake briskly with the ice for 30 seconds; strain into an Old-Fashioned serving glass.
Dust with nutmeg.
and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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o 24 hours.
Place eggnog, cream (if using) and ice
Mix gelatine, sugar and salt.
Gradually stir in eggnog.
Warm over low heat until gelatine is dissolved.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail.
Chill again about 10 minutes until mixture mounds.
Put in baked 9-inch pie shell.
Decorate with remaining fruit cocktail.
Chill 2 to 4 hours.
Mix gelatin, sugar and salt.
Gradually stir in eggnog.
Warm over direct low heat until gelatin is dissolved.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail.
Chill again for 5 to 10 minutes.
Heap into pie shell; decorate with remaining fruit cocktail.
Chill 2 to 3 hours.
Mix Knox gelatine, sugar and salt; gradually stir in eggnog. Warm over low heat until Knox gelatine is dissolved.
Chill until mixture folds well.
Fold in whipped cream, flavoring and 1 1/2 cups fruit cocktail.
Chill again 5 to 10 minutes, until mixture mounds.
Heap into pie shell.
Decorate with remaining fruit cocktail.
Chill 2 to 4 hours.
Drain fruit cocktail; save juice.
Soften gelatin in juice. Melt over hot water.
Combine all ingredients, pour into mold or bowl and chill.
Place unflavored gelatin and crushed pineapple in a small saucepan.
Allow to set for 5 minutes, then add lemon juice.
Cook and stir until gelatin dissoves.
Add eggnog and celery, mix well.
Pour into 12x7\" pan.
Chill until almost firm.
Place cranberry juice in saucepan and heat to boiling.
Add raspberry gelatin, stirring until dissolved.
Gently stir in relish.
Chill this mixture until partially set; then pour over eggnog mixture.
Chill until firm.
To serve, cut into squares.
poon on
top\tof eggnog
mixture.
Chill
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
1/4 cups of eggnog, then stir this into the
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth.
Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
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https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
dding half the eggnog. Stir in the remaining eggnog so it forms
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a