Last week we had Tales of the Toddy here in New Orleans, a smaller counterpart to the much-anticipated Tales of the Cocktail that occurs in the summer.
The challenge this year was to create a nog using bourbon instead of the usual spirits. The winning cocktail, a tiki-inspired nog, was created by a friend of ours, and he graciously gave me the recipe to share. I also thought the two nogs that tied for second place sounded good (though I've not tried them), so I've included them as well.
Have a Merry Christmas and a Happy Hanukkah!
BLUE HAWAIIAN NOG
by Chris Hannah, French 75 at Arnaud's Restaurant
(makes 12 servings)
12 large eggs
1 cup half-and-half
1 cup sugar
12 ounces bourbon (Buffalo Trace was used)
1 1/4 cups pineapple-banana cream (see below)
17 drops blue food coloring (I used 12 of McCormick Neon Blue to get the color shown in the photo)
3 Tablespoons freshly ground nutmeg
In a blender, combine the eggs, half-and-half, sugar, bourbon, pineapple-banana cream, food coloring, and 4 1/2 teaspoons freshly grated nutmeg. Blend well.
Before serving, add the mixture (in batches) to a cocktail shaker filled with ice. Shake and strain over two ice-filled old-fashioned glasses. Garnish with pineapple slices and the rest of the ground nutmeg. (Chris prefers that you add a plastic palm tree as well.)
1 medium pineapple
1 1/2 large bananas
1 1/2 cups half-and-half
Puree together in a food processor or blender.
by Ian Julian, Vitascope Bar in the Hyatt Regency
1 1/2 ounce Buffalo Trace Bourbon
3/4 ounce Pumpkin Spice Syrup (available in some liquor and coffee shops, also online)
1/4 ounce DiSaronno Amaretto
2 1/2 ounces good quality eggnog
Build all ingredients into an ice-filled shaker. Shake, and strain into a glass with no ice and top with roasted pumpkin seed as a garnish.
Nog I Yam
by Steven Yamada, Victory Bar
1/2 ounce Benchmark Bourbon
3 ounces Sweet Potato Eggnog
1 ounces Spiced Marshmallow Fluff
Sweet Potato Puree: Peel a sweet potato and slice into medium thick pieces. Place on baking sheet and cover with 2 tablespoons of salt and 1 cup of Dark Brown Sugar. Gently toss and then bake at 350 F for about 15-20 minutes or until potatoes are soft. Add all chunks of sweet potato and any juice into a food processor and thoroughly puree.
Sweet Potato Eggnog: Combine 3 whole eggs plus 1 egg yolk in medium saucepan and beat thoroughly with whisk. Set burner to lowest setting and, while stirring, add 2 cups whole milk, 1/2 cup sugar, and 1 cup Sweet Potato Puree. Continue to stir for about 20 minutes or until mixture reaches 160 F. Bottle and refrigerate overnight.
Spiced Marshmallow Fluff: Beat 3 egg whites, 1 cup light corn syrup, and 1/2 teaspoon salt for about 10 minutes or until thick. Turn mixer speed to low and slowly add 2 cups confectioner's sugar. Then add 1 tablespoon of Cardamom/Ginger Simple Syrup.
Nog I Yam: Combine Sweet Potato Eggnog and Bourbon. Top with Marshmallow Fluff. Lightly scorch fluff with a small torch.
Serve straight up.