By the Smoke and the Smell is a captivating exploration of spirits, delving into their origins, production methods, and cultural significance. Tad Vogler's writing style blends personal anecdotes with historical research, creating an engaging narrative. The book takes readers on a journey through various distilleries and regions, offering insights into the craft of spirit making. It's a must-read for anyone interested in the history and artistry of spirits. Vogler's passion for the subject is evident throughout the book.
Cure is a highly regarded cocktail book by renowned bartender Neil Bodenheimer. It features a wide range of classic and innovative cocktail recipes, accompanied by insightful commentary on the history and techniques of mixology. The book is known for its elegant design and comprehensive approach to the craft of cocktail making. It's a valuable resource for both professional bartenders and home enthusiasts. Bodenheimer's expertise shines through in the detailed explanations and creative recipes.
Gather Around Cocktails is a cocktail recipe book that features a wide array of drinks for various holidays and occasions. It includes creative and festive recipes, going beyond the typical holiday cocktails. The book offers detailed instructions and beautiful photography, making it a great resource for both experienced and novice mixologists. It's known for its unique approach to holiday-themed drinks, offering inspiration beyond the usual suspects. The book also explores the history and cultural significance of certain cocktails.
Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe!
Aaron Goldfarb’s Eggnog Recipe (serves 12)
Ingredients
- 12 eggs, separated
- 1 cup demerara sugar
- 3-4 cups milk
- 1 16-ounce carton heavy cream
- 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum
- Garnish: nutmeg
Directions
1. Beat egg whites to a soft peak and set aside.
2. Separately, mix egg yolks and sugar until sugar is dissolved.
3. Add cream and milk until thoroughly combined.
4. Carefully fold in egg whites then add alcohol.
5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve.
6. Garnish with freshly grated nutmeg.
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