A Non-Dairy Aged Egg Nog Featuring Almond Milk: Part 1

I absolutely love egg nog. The holidays just aren't the same without it. In fact, the entire winter season would not be the same. I can easily recall my first taste of fresh egg nog, not that vile imitation sold by the cartonful in grocery stores. It was happenstance, an impromptu attendance at a holiday party, and the punchbowl was filled to the brim, dusted with nutmeg. In recent years, a new style of egg nog has gained prominence--aged. And while it is a different animal entirely, aged egg nog is also delicious. Many may be wary of aging something with raw eggs in it, but it is safe enough considering the amount of alcohol.

For many, the eggs are the least concern. Most egg nog calls for cream, milk, or both. Thus, not everyone can appreciate its wondrous flavor, and this sadly includes my girlfriend. But for a time a solution eluded me. How to create a situation that would allow her to share the lovely taste with me? The answer came from a friend of mine who thought of almond milk as a viable substitute. But as most egg nog recipes call for a combination of milk and cream, this potential solution hit the wall. Almond cream does not exist. The eureka moment came when my friend, a staunch cocktail enthusiast in her own right, decided to take the matter in her own hands. As with many obscure cocktail ingredients, we have found that if you can't find it, make it. So with an ingenious idea of thickening almond milk into almond cream with almond paste, or marzipan, we set out to replicate an aged egg nog to mark the season. And what a lovely creation it was. After only six weeks, the flavors had developed and mellowed leaving a beautiful almond-flavored nog. Most egg nogs that are aged with dairy require about three months to age to achieve the same levels of depth and mellowness.

Almond Milk Egg Nog (Stage 1) (recipe printed with permission of twosheetsinthewind)

2 ounces + 8 ounces almond milk
2 tbsp marzipan (almond paste)
3 egg yolks
1/2 cup sugar
2 ounces rum
4 ounces bourbon
4 ounces brandy

In a clean glass container that can be sealed, combine rum, bourbon and brandy.

In a small saucepan combine 2 ounces almond milk and marzipan. Cutting up the almond paste ahead of time will speed up the process. Stir constantly over low heat until most of marzipan is absorbed.

Beat the eggs and sugar with a hand blender in another bowl until well combined.

Add the "almond cream" to the egg-sugar mixture, followed by the almond milk. Stir to combine.

Empty the contents of the bowl into the glass jar. Stir or swirl to combine. Cover and keep in the fridge for at least 6 weeks. Shake about once a week.

                     

Rouge Anyone? Repurposing Oxidized Wine

My liquor collection is a monstrosity. Over a year ago I changed apartments and discovered that I had amassed a collection that filled over 35 liquor boxes. And that is not counting the assorted glassware, tools, spare bottles, and cocktail books that I own. Unfortunately, there are pitfalls of growing such a collection--a fact I was made aware of when I started packing up bottles. In the very back of one cabinet I discovered an open bottle of Lillet rouge. The bottle was dusty and who knew how long it had been sitting there in that dark corner, oxidizing steadily with each passing hour. Obviously, it was ruined. In the haste of packing I simply shoved it into a box to be dealt with later. But when I was unpacking I rediscovered it, and for some reason I chose not to dump it down the drain. Perhaps it could still be useful.

Inspiration arrived soon enough. While out on the town one night, I overheard someone referring to the New York Sour. This drink is just your basic whiskey sour with a float of dry red wine--usually a Syrah or a Malbec. At that moment, however, I thought back to my poor ruined Lillet. And while there was no way to use the product as is to top off a sour, I started wondering what would happen if I made the Lillet rouge into a syrup? Then I started wondering how it would taste if I mulled the wine first to help cover up the oxidized flavor. If a wine-topped whiskey sour works so well, and it does, why not use a spiced wine syrup instead of the wine and simple syrup components? I wasn't sure if the Lillet would even make a good syrup, oxidized as it was. An experiment seemed to be a better solution than just dumping the contents. And I am glad that I did.

Acela Sour

2 ounces of bourbon
1 ounce lemon juice
1 ounce Lillet syrup
1 scant dash simple syrup
1 egg white

Dry shake ingredients with the coil of the Hawthorne strainer. Add ice and shake again. Strain ingredients into a chilled old-fashioned glass.

Notes on Ingredients: I used Buffalo Trace bourbon.

Cocktail Geekery: In truth this is really a cross between the Boston Sour and the New York Sour. Boston Sours are notorious for their inclusion of egg whites. They can of course be left out, just make sure to double check the sweet-sour balance before adding the egg whites. The creaminess of the whites tames sourness. if more sweetener is required, correct, if necessary, with plain simple syrup. The Lillet syrup is dryer and more bitter and will only further upend the balance.

Mulled Lillet Syrup

3-5 cloves
2 cinnamon sticks
1 large orange peel
1 cup Lillet
1 cup sugar
1 ounce overproof vodka

Crush cinnamon sticks and cloves. In a small saucepan add spices, peel and Lillet and heat over low for about an hour. Strain Lillet into a measuring cup. Add sugar in equal measure. Whisk until no granules appear at the bottom of your bowl. Let resulting syrup cool to room temperature, and add vodka (or other overproof spirit) to preserve. Store in the refrigerator.