Boardable Warm Cocktails Class
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Tom & Jerry
Serves 50
12 eggs
1 1/2 pounds white sugar
1 bottle VSOP Cognac
1 bottle rich Jamaican Rum
2 quarts whole milk
1 whole nutmeg
1 tsp cream of tartar
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
Combine the cinnamon, allspice, and cloves in a small bowl. Separate the eggs, placing the whites into a nonreactive bowl and the yolks into your ceramic serving bowl. Beat the egg whites into stiff peaks by hand or an electric hand mixer. Then beat the yolks, gradually incorporating 2 ounces of the rum and the spice mixture. Once they are thoroughly combined, add the sugar in batches until it attains the consistency of a light batter. Carefully fold the whites into the yolks until thoroughly incorporated. Add the cream of tartar to prevent separation. Refrigerate batter until needed (give a quick whip before serving).
When you are ready to serve, bring the milk to a low simmer. In each individual mug, place two heaping bar spoons, one ounce each of the Cognac and Jamaican rum, and finally add two to four ounces of hot milk and stir until you get foam. Garnish with freshly grated nutmeg.
Recommended Ingredients
Cognac: Brandy Sainte Louise, any VSOP Cognac
Jamaican Rum: Appleton Signature, Plantation Xamayca, or Smith & Cross (for higher proof)
Penicillin Hot Toddy
In a heatproof mug, add the following ingredients:
2-3 slices of fresh ginger
3/4 oz Honey Syrup
1/2 oz Lemon Juice
Muddle this mixture together in the glass and add the following ingredients:
2 oz Blended Scotch Whisky
Fill with Hot Apple Cider or Hot Water
Garnish with a Lemon Wheel.
Honey Syrup: Combine equal parts honey and water in a pan over medium heat until dissolved. Bottle and refrigerate.
Recommended Ingredients
Blended Scotch: Monkey Shoulder Batch 47, Famous Grouse, Johnnie Walker Black
Keoke Coffee
In a heatproof glass, add the following ingredients:
3/4 oz Brandy or Cognac
3/4 oz Dark Creme de Cacao
1/4 oz Demerara Syrup
Fill with Hot Coffee (leave about an inch or so of room at the top)
Garnish with lightly whipped, pourable cream and then add freshly grated cinnamon.
Recommended Ingredients
Brandy: Brandy Sainte Louise, Sacred Bond Bottled-in-Bond Brandy, any VSOP Cognac
Dark Creme de Cacao: Tempus Fugit Creme de Cacao a la Vanilla
Demerara Syrup: Liber & Co. Demerara Gum Syrup, Eli Mason Demerara Syrup, B.G. Reynolds Rich Demerara Syrup
Verte Chaude
In a heatproof glass, add the following ingredients:
1 ½ oz Green Chartreuse
6 oz Hot Chocolate
Garnish with whipped cream.
For Hot Chocolate: Add 3 cups whole milk into a pan over medium heat. Add 8 ounces of semisweet chocolate chips to the milk and whisk. Add 3 tbsp brown sugar and a pinch of sea salt. Whisk until everything is combined and hot.
Other Items of Interest
Tools: Here are some items we have used in our class and in our own home bars that might be useful for you to make these drinks at home.
