This week has been crazy. I've only been in Minnesota since Saturday but so much has happened that I feel like it's been a month. Without going into too much detail, I'll just say that I'm getting involved in some REALLY amazing projects that are connecting me with talented food bloggers and other foodie friends. It's a dream come true, really. It also means that I am really ready for a cocktail.
My parents have a cocktail recipe book called the Mr. Boston Deluxe Official Bartender's Guide: New World Edition. It has a plethora of cocktails garnished with bright red maraschino cherries and other slightly dated decorations. Overall, it is quite informative and contains some gems that are worth trying. This Whiskey Flip, for example, is a little bit like eggnog but less sweet and more boozy.
I adapted the recipe slightly because I wanted the drink to be a little sweeter (I know- pretty unusual for me) and a little less astringent, so I added more powdered sugar and less whiskey. This would be a fun addition to your Thanksgiving menu and is perfectly seasonal with a sprinkling of nutmeg over the top.
The best part about this post is that my sister and I worked together to take the photos. She chose the props from my mom's fabulous selection of antiques and I mostly just took the pictures. One thing I've realized on this trip is that working with people instead of on your own is a bazillion times easier and a trazillion times more fun. Yep. Trazillion.
- 1 ounce whiskey
- 2 teaspoons powdered sugar
- 2 teaspoons heavy cream
- 1 whole egg
- freshly grated nutmeg for garnish
- Combine all the ingredients except the nutmeg in a shaker with ice.
- Shake vigorously until the cocktail is creamy and frothy on the top.
- Strain into a chilled cocktail glass and garnish with the nutmeg.