Non-alcoholic and mixed drinks for your party

December 31, 2007 4:57:23 PM PST
The well-known mixologist from Iron Chef America shows us simple ways to spice-up our drinks at home. Non-alcoholic too!

Join the Modern Mixologist, as he shows you what you need to stock your home bar, tools of the trade and how to use them, and all the secrets behind mixing great drinks at home. Be it a classic Manhattan, a Mojito, or one of his originals, he'll show you how easy it is to craft these wonderful libations. From shaking to stirring, muddling to blending, you'll learn all you need to know to set up and tend your home bar. Whether you're a professional bartender or just want to impress your friends, you'll learn what it takes to make a great drink.

Helen's Tom & Jerry Batter
8 jumbo eggs
1 ½ cups powdered sugar
½ teaspoon cream of tarter
Freshly grated nutmeg
Hot water

Separate egg whites and yolks. In a large mixer, beat yolks until thick, transfer to another bowl. Clean mixer and add the egg whites and cream of tarter, beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is thick, but light.

For each drink:
¾ ounce Appleton Jamaican Rum
¾ ounce Hennessey VS Cognac

Method:
In a pre-heated mug, add 1 heaping ladle of batter. Add rum and brandy. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.

Hint: At home I use a Kitchen-Aid 4.5 Quart Capacity Tilt-Head Mixer for making the batter.

One of my holiday favorites - always good for warming the bones when the weather turns frosty. Be sure to make a little extra batter - it will package nicely in an airtight container and makes a great Holiday gift, along with a special bottle of rum of course!

Tony's Hot Buttered Rum Batter

1 lb light brown sugar
½ lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

To make Hot Buttered Rum:
In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 ½ oz. Mount Gay Rum or Gosling's Black Seal. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

Web site:
www.themodernmixologist.com


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