rum

Eggnog

Yesterday, we talked a little bit about the history of eggnog, as well as the ingredients and associated debates with how to make a quality eggnog.  Whether you’re a British brandy purist, a colonial rum lover, or a bourbon boasting American, eggnog is wonderful treat, especially this time of year.  So, time to gather up some ingredients and whip up some of this rich and creamy beverage, either in a punch bowl or a mug for yourself.

eggnog ingredients

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Holiday cheer: a bit of history about eggnog

Here we are, a few days from the winter solstice, getting near the close of the year, and in the midst of the holiday season.  I have always loved the winter, and having the excuse of the holidays to spend some quality time with my family and friends.  Recently, at a holiday party and in various conversations, the topic of what is probably the most iconic of holiday libations, eggnog, has come up a few times.  Questions of what spirit to use, homemade versus store-bought, and how to enjoy this creamy punch without making a punchbowl’s worth, all have come up, and with some decidedly varied opinions.  So, what better than to weigh in with my opinions here, for all to see.

I have a great fondness for a good cup of eggnog, though that’s often hard to come by in my experience.  While it may not be a drink for everyone, I think that more people would enjoy this drink that dates back to the mid 18th century if they were exposed to a good, homemade batch, and steered clear of the gloopy store-bought premade varieties.

If nothing else, I hope that this post gets more people to put down the carton or plastic jug of mass produced concoctions that start flooding the grocery store shelves this time of year.  Making a delicious, quality eggnog doesn’t have to be daunting.  Whether you’re making a big batch for a party, or want to enjoy a single cup at home by the fire on your own, let’s look at a bit of the history of this wonderful drink, and talk about the ingredients, and the debate surrounding some of them. (more…)

Jack Rackham

Jack Rackham

I don’t play with rum terribly often, aside from the occasional Dark and Stormy, or when my darling wife asks for a rum drink, though I suppose I should.  This number came about from wanting to do something with black pepper and orange flavors, and when I was scanning over the bar, my eyes fell on the bottle of Pyrat XO rum, and that was that.

After a bit of fiddling, the final proportions for the drink came out as:

  • 1.5 parts Pyrat XO rum
  • 0.5 parts Grand Marnier
  • 6 dashes of Fee Brothers Old Fashioned Bitters
  • 5 grinds of fresh pepper
  • The juice of 1 small orange wedge

All ingredients were shaken hard with ice, then strained through a fine sieve (to catch the ground pepper), and served over a single large piece of ice, and garnished with a small piece of orange peel.


If you haven’t had Pyrat XO, it’s a rum offering from the good people at Patrón.  It’s a rich, deep amber color, and carries a decently palpable orange note, and some characteristics that remind of nothing so much as cognac.  It’s an aged rum, and while it is the youngest of the Pyrat family of spirits, this makes the XO a smooth, flavorful, and sweet (while not cloying) rum that is perfectly fine being sipped on straight or on the rocks.

As I said, I wanted to play with orange flavors, so the Pyrat seemed a solid choice.  To add to that, and play up the cognac-like characteristics, I went with Grand Marnier for the orange liqueur.  While I thought these flavors would work well together, I found I had a terribly sweet drink on my hands already.  Add to that even the small bit of fresh orange juice, and this drink was really at risk.  By upping the rum from 1 part to 1.5, and doubling the bitters from 3 to 6 dashes and giving a couple more grinds of pepper, I ended up with something I quite liked.  There is an undeniable taste of orange, but it focuses more on the bitter orange peel side than the sugary sweet.  The excellent Fee Brothers Old Fashioned bitters helps with this, as well as highlighting the black pepper, and make that bite a little more complex.

So, there you have it.  The Jack Rackham; a drink perhaps the old captain himself could have enjoyed sipping on while watching the rolling of the sea.