Cocktail Recipes

Make your Eggnog:

1. Separate egg yolks from whites, reserving both

2. Whip egg yolks with 6 tablespoons of superfine sugar until mixture becomes creamy and turns pale yellow

3. Add Heavy cream, Cognac, Frangelico, Oloroso Sherry, and Vanilla to the egg yolk mixture and whisk together using a hand whisk, mixer, or electric beater until light and creamy

4. For aerated Eggnog, combine egg yolk mixture and egg whites, whisking both together until smooth and fully incorporated.  Pour mix into an iSi.  Charge twice, holding the iSi upside-down and shaking well between each charge to distribute gas efficiently.  Place iSi in fridge to chill for at least 1 hour.  Shake well before serving.

5. For whipped eggnog, whip egg whites with an electric mixer or beater until stiff peaks form.  Gently fold whipped egg whites into the egg yolk mixture until just combined.  Do not over-mix.  Chill in fridge for at least 1 hour. 

6. Serve in a goblet and garnish with cinnamon sugar.

7. Enjoy your treat with loved ones!

Tools for iSi charged ‘Aerated’ Eggnog (advanced option):

• Whisk

• iSi Gourmet Whip 1L  

• 2 Whip Cream Chargers 

• Fine Mesh Powder Shaker  (optional)

Tools for ‘Whipped’ Eggnog (simple option):

• Whisk

• Electric Mixer or Beater 

• Fine Mesh Powder Shaker (optional)

Ingredients:

• 4 eggs*

• 6oz Heavy Cream

• 4oz Cognac or Armagnac 

• 5oz Frangelico Liqueur

• 2oz Oloroso Sherry 

• 1 tsp Vanilla Bean Paste 

• Cinnamon 

• 1/4 cup + 6 tablespoons Superfine Sugar

• 2 tablespoons Cinnamon

Make your Cinnamon Sugar:

1. Whisk together 1/4 cup superfine sugar and 2 tablespoons of Cinnamon.

2. Store in a Fine Mesh Powder Shaker (if on hand), or in a sealed container. 

*Salmonella contamination in grocery store eggs is rare.  However, consuming raw or undercooked eggs does increase the risk of Salmonella, and should warn vulnerable groups like the elderly, children, pregnant women, and those with weakened immune systems.

Make your ice (24 hours in advance)

Whether you go the King Cube route, or the Ring route - you can freeze your garnishes directly into the ice that will be going into your punch bowl. Try cranberries, rosemary, clementines peels and leaves, edible flowers, lemon wheels, etc! Have fun with it :) 

Make your Grapefruit Cordial (24 hours in advance):

1. Using a mortar and pestle, gently crush your spices; Star Anise, Cinnamon, and Clove

2. In a pan on medium-low heat, toast the spices until aromatic and set aside to cool

3. Wash your grapefruits with warm water

4. Using a Y-peeler, remove zests and set aside

5. Juice peeled grapefruits, strain out pulp, and store the juice in the fridge temporarily 

6. In a small mixing bowl, combine the grapefruit zests, toasted spices, and 2 cups sugar

7. Massage or muddle ingredients together until grapefruit zests begin to release their essential oils

8. Set aside for at least 3 hours to macerate 

9. After 3 hours, combine sugar mixture with 2 cups grapefruit juice and whisk to combine

10. Cover and store in fridge overnight 

11. The following day, once all of the sugar has dissolved (you may need to do a little extra whisking), fine strain your cordial

12. Store in a sealed container in the refrigerator until it’s time to assemble your punch 

Tools:

• Mortar & Pestle (or anything you can smash spices with)

• Mixing Bowls

• 2 x King Cube Trays or 1 Silicone Bundt Cake Mold (aka: Ice Ring)

• Extra Large (250oz) Punch Bowl.  Alternatively, you can cut this recipe in half and serve it in a medium-sized punch bowl.

• Punch Cups and a Ladle for serving

Ingredients:

• 25oz/740ml Rye, Gin, Cognac, or Rum 

• 5oz/150ml Campari 

• 20oz/600ml Pure Cranberry Juice

• 20oz/300ml Spiced Grapefruit Cordial* (see recipe to left)

• 3 Large Grapefruits or 4 small/medium Grapefruits 

• 2 cups Sugar

• 8 Star Anise

• 3 Cinnamon Sticks

• 3 tbsp Whole Cloves

• 1oz Almond Extract 

• 30oz/900ml Gingerale

• 30oz/900ml Club Soda

Hot tip: Chill all of your liquid ingredients in advance so your punch stays nice and cold for longer! 

Make your Holiday Punch (right before the party!)

1. Combine all of your liquid ingredients in your punch bowl:

25oz/740ml Rye, Gin, Cognac, or Rum

5oz/150ml Campari

20oz/600ml Pure Cranberry Juice

20oz/300ml Spiced Grapefruit Cordial

1oz Almond Extract 

30oz/900ml Gingerale

30oz/900ml Club Soda

1. Stir gently

2. Add your ice

3. Serve to your loved ones, and enjoy! 

Make a Poy Poy Martini 

1. Chill a stemmed cocktail glass

2. In a stirring tin, combine:

• 1.75oz Belvedere Vodka

• .5oz Homemade Akvavit

• .75oz Noilly Prat Extra Dry Vermouth

• 1 tsp Vanilla Syrup

1. Fill with ice and stir for 60 seconds, or until ice cold and diluted to taste

2. Garnish with a Grapefruit Twist 

Make a ‘frozen’ bottle of Poy Poy Martini (serves a crowd!)

1. in a 750ml flip-top glass bottle, combine:

• 10.5oz Belvedere Vodka

• 3oz Homemade Akvavit

• 4.5oz Noilly Prat Extra Dry Vermouth

• 2 tbsp Vanilla Syrup

• 5oz Water

1. Chill in freezer overnight

2. Serve to your loved ones in cold cocktail glasses, garnishing each one with a grapefruit twist 

Ingredients:

• Belvedere Vodka (recommended)

• Homemade Akvavit*

• 750ml Vodka of your choosing 

• 2 tbsp caraway seeds

• 1 tbsp dill seeds

• 1 tbsp coriander seeds

• 2 tsp fennel seeds

• 2 whole cloves

• 10 Szechuan peppercorns

• 1 star anise

• Noilly Prat Extra Dry Vermouth (recommended)

• 1 tsp Vanilla Syrup

• 1 tsp Vanilla Bean Paste or 1 Vanilla Bean 

• 3/4 cup Sugar

• 1 Grapefruit 

Make your Akvavit (2 weeks to a month in advance)

1. In a pan on medium-low heat, toast the spices (caraway, dill, coriander, fennel, cloves, Szechuan peppercorns, and star anise) until aromatic

2. Add vodka and toasted spices to a sealable glass jar or the original vodka bottle

3. Seal the container and shake well to agitate the ingredients. Let the mixture infuse at room temperature for 2 weeks to a month

4. Once the aquavit has the desired taste, fine strain the liquid through a coffee filter to remove any and all solids 

5. Store in a clean glass bottle. The aquavit can be stored at room temperature, in the fridge, or in the freezer, and is best served chilled

Make your Vanilla Bean Syrup: 

1. Combine 3/4 cup each of sugar and water in a small saucepan.  Add 1 split/scraped vanilla bean or 1 tsp of Vanilla Bean Paste. Bring to a low simmer. Cover and simmer for 5 minutes then remove from heat. Let cool and pour into a clean glass jar.  Store in the fridge.