Egg Nog

Yum! This is by far the best eggnog that I've ever had. Not that I'm an eggnog expert, but I'm planning on being one by the end of the holidays! Anyway, this one is from the Jeffrey Morgenthaler website.

2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (I use Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.

Scottish Breakfast

Lots of apple based cocktails lately. It's that time of year. I have some hard apple cider brewing in the basement. I sampled it last night and it's going to be great! In the meantime I'm using my calvados to tide me over.

Makes 1 serving

• 1 1/2 ounces Speyside single-malt scotch (I don't know what speyside means, I used Glenlivet)
• 1/2 ounce apple brandy
• 1 ounce cream (I used milk because I don't put heavy cream into my temple)
• 1/2 ounce Grade B maple syrup
• 1 dash simple syrup
• -- Fresh-grated cinnamon, for garnish

Instructions: Combine all ingredients, except cinnamon, in a cocktail shaker and fill with ice. Shake vigorously and strain into an ice-filled old-fashioned glass.