Christmas is nearly upon us and today we have a tasty yet fairly traditional spin on the ultimate yuletide cocktail. Better yet, unlike most members of the egg nog/egg flip family, the Jack Maple Egg Nog is a true cocktail in the classic sense in that it includes bitters.
It’s a good thing because there is almost too much sweetness to be had in a recipe I purloined directly from the Laird’s Applejack web site. Don’t scoff. One thing I’ve learned from being corrupted by numerous free bottles is that the mixologists who make up the recipes offered up by booze manufacturers tend to know their stuff, which makes sense because the whole idea is get you drink the product. The only sad part is that I still had to pay for my bottle of 100 proof Laird’s Straight Apple Brandy.
Not that I minded. 100 proof applejack definitely ranks with the great American boozes and this nog variation is a pretty wonderful way to use the U.S.A.’s oldest base spirit.
Jack Maple Egg Nog
2 ounces applejack
2 ounces heavy cream or half-and-half, or some combination thereof
3/4 ounce maple syrup
1 whole large egg
1 dash Fee Brothers Aromatic Bitters
Ground nutmeg (crucial garnish)
If you’re familiar with the “dry shake” technique of working with eggs in drinks, this may sound old hat, but for the benefit of newbies, here we go.
Combine the liquid ingredients in a cocktail shaker without ice. Shake vigorously, long enough to emulsify the whole egg and blend it with the dairy. Add ice, shake even more vigorously for as long as you can manage. Strain into a chilled rocks glass or something similar — the original recipe calls for a mug. Sprinkle with a small amount of ground nutmeg…not too much. Toast the spirit of fun and friendship of the holidays, also that diet you’ll be starting and the gym you’ll be joining first thing on December 26, or maybe January 5.
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I stuck with my bottle of 100 proof Laird’s Straight for this drink, but I’m pretty sure Laird’s blended, but stil very tasty, 80 proof Applejack migh even be a bit of an improvement in some respects. Yes, the 100 proof is the superior beverage in terms of rich apple flavor. However, there may be a little bit more burn than some folks like with their egg nog, so a gentler spirit might be your preference. I recommend, however, that you stick with Fee Brothers Aromatic bitters as opposed to the more standard Angostura. The former has more of a festive, ginger-spicy edge.
And then there’s the matter of butterfat and your choice of dairy products. To be specific, most half-and-half is about 12 percent fat, compared to roughly 38% percent fat in whipping cream. We’re talking the difference between about 75 calories in two ounces of liquid if you use half-and-half to over 200 if you go with the heavy cream…and that’s in addition to the egg, the maple syrup, and oh yeah, the booze! Still, in exchange for all those calories, you get a deliciously creamy buffer between you and the alcohol.
The friend who helped me sample a few versions of this drink thinks that, in this case, more is more and you should stick with two ounces of heavy cream. I think my favorite version of the Jack Maple involved one ounce of cream and one once of half and half. It was a bit lighter and more refreshing than the ultra-fat version, while still being heavy enough to do the job. Still, I tried to see if I could reduce the enormous amount of butterfat in a proper nog. At one point, I experimented with just using 2% percent milk. We won’t talk about that.
I’m fond of quoting Arthur C. Clarke’s famous truism that any sufficiently advanced technology will be indistinguishable from magic. Well, despite a pretty good K-12 and college education courtesy of the great state of California, I’ll never quite understand in any visceral way how sound and images can be transmitted literally through the air. Yes, even old-fashioned low-tech radio seems like magic to me.
I love tequila probably more than gin and and almost as much as whiskey and rum. Indeed, the first cocktail I ever had that made me realize there was a real art to this sort of thing was a fabled prickly pear margarita I enjoyed some time some time around Y2K at the long gone Las Vegas branch of the fabled Santa Fe, New Mexico restaurant, Anasazi. The only reason I don’t feature the fabled Mexican derivative of the blue agave plant as often as other base spirits is that it’s a pretty late arrival to the U.S.’s long cocktail party. There simply aren’t as many interesting recipes for it as for standard Yanqui boozes.
It’s the day after Thanksgiving and, if you seriously overdid it in the alcohol department while getting into a drunken political argument with your uncle Dave, you should probably lay off the booze completely today. Have a nice glass of orange juice maybe. Even so, for many a boozer, the solution to too much booze is just a little more booze, delivered with a thoughtfully prepared cushion of sugar and fat.
For my final post before the Thanksigiving holiday, I offer you a delicious after dinner (or breakfast!) drink that will nevertheless do absolutely nothing to counter your turkey/mash potato coma. You see, just as the chocolatey egg cream you can get at your nearest Jewish deli has neither egg nor cream, the Coffee Cocktail has no coffee. Moreover, when it was invented some time in the 1880s or so, it wasn’t even actually a cocktail, because back then that required the presence of bitters.
