The deranged mind of everyone’s favourite ne’er-do-well
I’m clearing out a private/public space. This space, now renamed “Polyamnesia,” is private, for my friends – a replacement for the LJ account I axed. I’m going to get all the past LJ posts retro-actively stuck in here for fun.
Publicly, I’ve take Tiki Drinks & Indigo Firmaments to another URL. This will be my *gasp* actual blog. I’m using the term now, somebody shoot me. And when I say shoot me, I mean “serve me a shot of Rye.”
The Snowball is a highball of Advocaat and lemon-lime soda, sometimes with a splash of lemon and/or lime juice.
Snowball
1½ oz. Advocaat
3 oz. Lemon-Lime soda
Splash Lemon and/or Lime juice
Add cubed ice to a highball or double rocks glass. Add Advocaat, citrus, and top with lemon-lime soda. Stir carefully to mix. Garnish with lemon wheel.
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I need to get some Advocaat, which is made from egg yolks, brandy, and vanilla. Heather used to call it “egg nog liqueur,” which isn’t that far from the truth. I’m guessing it will be a dandy base for any number of creamy Christmas bevvies. I’m guessing Ginger snaps, Egg Nog variations, nutty drinks, &c. There is a Mexican cousin of Advocaat that goes by the name of Rompope.
Last year for Christmas, I made a new drink named “The Pomander,” whose scents I associate with Yuletide. This year, Blair and I decided to construct a selection of Christmas cocktails to provide to our thirsty friends.
To this aim, I’ve plan to:
So while it may be quite early for Xmas, I’m starting early so we can have some amazing tipples to tease your taste buds.
And don’t worry, Hallowe’en lovers – I’ve drinks in store for you as well. I’ve just published my first one for the Autumn: My version of the Apple Bang!
I adjusted this Apple Bang! Recipe for the Housewarming party of My friends Noel and Kim Henneman:
Craig’s Apple Bang!
1½ oz Laird’s AppleJack Apple Brandy
1 oz Apple Juice
1 oz Apple Schnapps (NOT Sour Pucker or Green Apple)
¼ oz Mulling Syrup*
Shake well with cracked ice and pour into chilled cocktail glass rimmed with cinnamon sugar.
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* Mulling Syrup:
2 Tbsp Freshly ground Allspice
1 Tbsp Freshly ground Ceylon Cinnamon
1 Tbsp Freshly grated/pulverized Cassia Cinnamon
1 Tsp Freshly grated Nutmeg
½ tsp Powdered Ginger
2 Whole Cloves
¼ Cup 151-proof Rum
1 Cup Water
2 Cups Sugar
Add all spices to Rum in a sealable container (I use mason jars). Shake and leave to extract/steep for at least one day. Prepare a simple syrup and add to spice/151 mixture and let steep for at least one day. Strain twice: Once through wire mesh, once through double layer of cheesecloth to remove particulate.