MIXEL

open in Mixel

Egg Nog, NoMad


6
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
8 oz
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
16 oz
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
32 oz
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
2 oz
A brand of noisette (hazelnut) liqueur. Produced in Italy and usually about 20% ABV. The bottle is designed to look like a friar.
4 oz
A whiskey made from the mixture of different types of whiskey, such as malt, rye, corn or barley.
6 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
6 oz
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
6 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
1
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
0 grated
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.

Serves 15. Place the egg whites in a 5-quart bowl and the egg yolks in a separate 5-quart bowl. Add 6 ounces of the sugar to the bowl with egg yolks, then whisk until the yolks turn pale yellow and thicken. Whisk in the cream, followed by the milk, Frangelico, Scotch, bourbon, Cognac, and rum. Grate a whole nutmeg over the top and whisk until combined. Add the remaining 2 ounces sugar to the egg whites and whisk until stiff peaks form. Slowly whisk into the egg yolk–spirits mixture. Reserve in an airtight container, refrigerated, for up to 2 weeks. When ready to serve, pour a serving into a festive mug and garnish with freshly grated nutmeg. #makeinadvance #batch



Creamy
Herbal
The NoMad Cocktail Book
avg. 1.0 (1)
Sorting, filtering, sharing:
There's so much more in the Mixel App!