Cosmopolitan: A Bartender’s Life by Toby Cecchini, The Gentleman’s Companion: Complete Edition, by Charles H. Baker, Cocktail Kingdom Stainless Steel Julep Strainer, Straight Up or on the Rocks: A Cultural History of American Drink by William Grimes, Cocktail: The Drinks Bible for the 21st Century, by Paul Harrington, UPDATE: So much has been discovered since this post originally went up, about the dangers of quinine in people with quinine sensitivity. You are awesome. I just served this to a small group, outside around a fire pit. People were stunned with how delicious and different this nog is. So happy to find this recipe and can’t wait to try it out in the meantime (until I can pop over and pick up a to-go option). We’ve long been fans of Morgenthaler and his site full of useful information for bartenders new and old. Okay, so the title might make this seem super elementary, but I’ve got to say that after traveling the world and watching bartenders – especially those in cocktail competitions – dispense a foamy soda that quickly turns flat, I thought I would post a quick video showing you how to solve that problem. So I do it, sometimes reluctantly. Despite being a cold drink it is somehow warming (temp outside in the 40s in Eugene). A few questions. Is 8% abv a safe-zone? As for non-budget recommendations…. We’ve tried some that we’ve opened after five years and they’ve been great! Enjoy. https://t.co/cinpiNnzjL” You can age this egg nog for years in a sterile, sealed, refrigerated bottle. That’s where we got the idea from. Yeah, yeah, I know: I’ve got a face made for radio.But in all seriousness, since the stuff I do is mainly technique focused, video is a natural medium for sharing what I’ve learned. Favorites? I made a sugar free, dairy free version and tastes just as amazing! Hi Jeffrey – Been a big fan of your blog and book since I found your recipe for ginger beer years ago. Every week, I told myself, I would introduce a new egg nog to the restaurant, all season long. Hoe long can it be stored??? Making Jeffrey Morgenthaler’s egg nog recipe has become a holiday tradition at Imbibe. Even as he took his first sip of a David Cordoba crafted Jägerita, Jeffrey knew it would be disgusting. It happened to most of us, I think! Back to Top. Thanks a lot! Required fields are marked *. NO ONE could guess what alcohol(s) were in the drink. I use it from time to time myself when my store is out, or if I’m just too lazy to go to the store and don’t have any on hand. I spoke about my experience being behind the bar for the past 23 years, and in addition to the usual myth-busting and casual outrage, I decided to get very personal on this one. I confess I had my doubts about the sherry and tequila combo in egg nog, but this turned out absolutely delicious. These are the books and tools I use every single day to make drinks at home and behind the bar. thank you for the amazing content. Angelo Merced. Try the same recipe but replace the 16 or so oz of eggnog ingredients with 16oz of store bought eggnog and see how it turns out! Made 1/4 the quantity, and was able to do it in under 10 minutes using a large mason jar and handheld immersion blender. We’ve long been fans of Morgenthaler and his site full of useful information for bartenders new and old. And so a line of quirky, fun. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. I just made the first gallon of the season yesterday, stole a sneaky taste, and fell in love all over again. I’m the only person in my house that likes eggnog, so a gallon is going to last a while. It it soooo good and so much better than traditional eggnog with brandy or bourbon. Thanks for saying hi, Charlie! Curled up in a cozy cabin on the mountain and deci, Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License, Another Figoli Quinn Website (Digital Ocean), 3 oz/90 ml (by volume) or 75 grams (by weight) superfine or baker’s sugar, 18 oz (by volume) or 450 grams (by weight) superfine or baker’s sugar (NOT powdered!). Slowly add sugar until incorporated and dissolved. I look forward to this egg nog every year at Clyde Common. He currently manages the seven-time James Beard Award-nominated bar program at Clyde Common. Can i cut it in half for a single serve and shake it up in tins? 2:36. In this collaboration between the book and Tanqueray, I show you how to make a mint syrup and then whip up a little Southside Fizz with Tanqueray | Read More. In fact, the widespread ridicule of the liqueur and sour mix-based drink quickly became a banner cause for the movement, which was defined by fresh ingredients and a rejection of any cocktail created after 1950. Your turn.” I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve…, The Gentleman’s Companion: Complete Edition, by Charles H. Baker, The Waldorf Astoria Bar Book, by Frank Caiafa. JEFFREY MORGENTHALER is the award-winning bar director of Clyde Common and Pépé le Moko, the author of The Bar Book, and a cocktail editor and columnist for Food Republic. It will be totally fine. Given that your recipe is a bit lighter than other Egg Nog recipes I’ve seen, would this age well in the fridge, or better to drink it up within a few days? And I hope you like the cookies every bit as much. 2 large eggs Cheers. I’ve definitely employed that method on many occasions. Reading David Wondrich’s Punch really opened my eyes to the wonders of oleo saccharum. Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. With the the whole situation going on I had enough time to work my way back through the blog and it has been a source of inspiration and knowledge. Seriously though, I’ve had a tequila-sherry egg nog once and it was amazing. And this tongue-in-cheek video is no exception. Yeah absolutely! Thanks for sharing your recipe and doing great things! Thank you for sharing! Many thanks for the inspiration. The Bar Book: Elements of Cocktail Technique Jeffrey Morgenthaler Alanna Hale Martha Holmberg PDF. Half Full over at The Daily Beast an Bulleit Bourbon were kind enough to let me do this quick video at home about one of our most popular drinks at the bar, the Bourbon Renewal. And great call on the immersion blender and mason jar – I’ve employed that method many times myself! Divide it in half, divide it by 6, divide it by 3, it all works very very easily. I’m afraid I wouldn’t know the answer to that. Yes that method works perfectly! Just curious. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve…, Imbibe! Showtimes & Tickets Showtimes & Tickets Top Rated Movies Most Popular Movies Browse Movies by Genre Top Box Office In Theaters Coming Soon Coming Soon DVD & Blu-Ray Releases Release Calendar Movie News India Movie Spotlight. —Jeffrey Morgenthaler; Clyde Common, Portland, OR "We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. Good stuff. Would running regular granulated sugar through a small food processor do the trick? I used the tequila & sherry from this as an inspiration for egg nog ice cream and :chefs-kiss: Love this recipe. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing…, Update! Not sure if this has already been stated, but for anyone with a standard 5 cup home blender cutting the recipe to 1/4th fits perfectly without overflowing. The Bar Book: Elements of Cocktail Technique - Ebook written by Jeffrey Morgenthaler. Was doing some for gifts and curious. 6 oz/180 ml coconut milk Fingers crossed that it’s soon. That’s completely insane!! 2½ oz/60 ml Amontillado sherry Different ice for different drinks. I hope they’re not too hard to watch. And here it is, again. Making Jeffrey Morgenthaler’s egg nog recipe has become a holiday tradition at Imbibe. We’ve aged our nogs over the course of many years and it holds up just fine. You don’t need to add ice with the frozen drink machine, so it won’t get diluted. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing…, Update! I never could have imagined how popular a tequila-sherry egg… At first glance, I can’t justify using $30 of Cabo Wabo…but at the same time if I’m spending over $100 on the food anyways…what’s another $30. Surprisingly quaffable. And for many reasons. Shouldn’t the scaled-down recipe call for 75 ml of sherry, to match the proportions of the full recipe? As for superfine sugar, it dissolves into the eggs much, much better than regular granulated sugar. Excited to try this recipe! 3 oz/90 ml (by volume) monk fruit sweetener Such a fun series to shoot! And for many reasons. Jeffrey Morgenthaler on IMDb: Awards, nominations, and wins. At the bar (and at home) I’ve been using Lunazul Añejo for the past several years and it’s really fantastic. I hope they’re not too hard to watch. Love you Mairz. This year will be the first time I’m making it myself. Thanks for having me on, guys! Meet Jeff After 20 years in business development roles, Jeff understands the challenges that sales teams face and helps them find effective solutions that are tailored to their industry and unique businesses. (Not at Clyde Common unfortunately.) When a new cocktail bar first hits upon a winning formula – securing a loyal following, garnering industry acclaim and winning awards – it won’t be long before the offers start flooding in. I have been making this recipe this holiday season debuted it back in 2009 into the eggs much much... Without dairy, so thank jeffrey morgenthaler videos in advance was going to celebrate by the. The best tequila drink I thought of seven-time James Beard Award-nominated Bar program at Common. 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