5 Minutes of Rum episode 76: Real McCoy 12 Madeira and Bourbon Cask Aged, Clyde Common-inspired Egg Nog, and the Yuletidal Wave.
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Egg Nog (Jeffrey Morgenthaler)
This is a combination of Mr. Morgenthaler's original recipe and his version served at Clyde Common, which swapped the brandy and rum for tequila and sherry. I've swapped back in 2 kinds of rum with a nod to the Clyde Common variation.
2 large eggs
3 oz (by volume) superfine or baker’s sugar
2 oz añejo tequila (I'm using an aged blended rum, Plantation 5 in this case)
2 1/2 oz Amontillado sherry (a sherry-finished rum, or other strong rum. I've used a Plantation Trinidad rum aged in sherry casks, a Clément Single Barrel, and in this case, Real McCoy 12 Madeira and Bourbon Cask Aged)
6 oz whole milk
4 oz heavy cream
In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Add sherry, tequila, milk and cream. Refrigerate overnight if possible and serve in small chilled cups. Dust with freshly grated nutmeg before serving.
Yuletidal Wave (Martin Cate)
2 oz pineapple juice
1 oz fresh lemon juice
1/2 oz pear liqueur (Mathilde)
1/2 oz Licor 43
1/4 oz allspice dram
1/2 oz brandy
1 oz bourbon (Maker's Mark)
1 oz column still aged rum (Angostura 7)
Multiply the ingredient quantities by the number of guests. Combine into a container, whisk together, and seal. Place in the refrigerator for at least 1-2 hours before serving. Add large blocks of ice to the container, or to a punch bowl and then add the mixture. Serve your guests in small cups with ice available for more dilution, if desired. I've found you can also make a nice single serving by combining the ingredients in a shaker tin and shaking with ice cubes. Strain into a tiki mug with fresh ice cubes.