couple eggnogs on the fly

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 a half cup of 1/2 and 1/2

two yolks

two tablespoons sugar thoroughly mixed

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Whip the reserved whites till frothy and throw some sugar in there as well. Two or three ounces of Maker’s Mark over ice in each tumbler, divide the yolk mixture between the two, finish with some egg white and fresh nutmeg. 

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Source: Michael Ruhlman

In case you were wondering how Christina Hendricks takes her scotch.

On the rocks.

An Old Fashioned compared to a steak.

A well-made Old Fashioned is, as I’ve heard the Brooklyn bartender and writer St. John Frizzell say, the drink equivalent of taking a nice cut of steak and seasoning it with a bit of salt and pepper.  It keeps the spirit front and center, but makes it more palatable by simultaneously toning it down and enlivening it.

sgriobn — (gaelic) the itchiness that overcomes the upper lip just before taking a sip of whisky

I’m reading a conflicting recipe for the Presbyterian (previous recipe here). I’m not sure which to believe, but both sound good to me, so I think I’ll have both. It’s worth noting that Esquire says the Presbyterian is a great drink for air travel. Noted.

2  ounces rye whiskey
1 1/2 ounces club soda
1 1/2 ounces ginger ale

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Build in a highball glass with ice. Garnish with lemon twist.

Sounds good on a hot day: Irish Whiskey Lemonade

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12 lemons

irish whiskey

2 cups water

2 1/4 cups sugar in the raw

2 quarts water

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Juice lemons.

Strain the juice.

Dissolve sugar over a low heat in 2 cups water, stirring until sugar has dissolved.

Let cool, mix in the lemon juice, and put in a large (at least 1-gallon) pitcher or jug.

Add 2 quarts water, season to taste with Irish whiskey (I use at least a liter) and refrigerate.

I’ve posted espresso and rock candy before. It’s something I’ve wanted to try, going as far as trying to make my own rock candy (epic fail). Now I see rock candy and cocktails and I’m re-inspired to try making my own rock candy again. Thinking I’ll use toothpicks and make small nuggets of rock candy for stirring into my coffee/espresso and old fashioneds.

I’m going to keep talking about the Pickle Back until it’s more mainstream. Even Esquire is talking about it. Great idea for it being a St. Patrick’s Day drink.