Tag Archives: Bourbon drinks

Drink of the Week: Morning Sex

Not sure what kind of “spam” messages I am likely to get posting this drink name, but it’s too darn delicious NOT to put on the site!

Morning SexMorning Sex

  •  2oz Bourbon
  • 3/4oz Lemon juice
  • 3/4oz Passion Fruit Puree
  • 1/2oz Masala Chai Syrup
  • 3 dash Peychauds Bitters

Shake and serve over a large ice cube.

Garnish: Orange twist or pansy flower

You can find this drink, among other greats, on the drink menu at The Wallace, Los Angeles- A fantastic new spot in the heart of Culver City. The food there is nothing short of exceptional (so much so, that I am coming out of my writing drought to discuss it!) and the drinks, although great already, will be getting a fresh spin in coming weeks from their new beverage director- Greg Bryson.

The drink listed above  is currently my favorite drink in Culver City.  From it’s memorable fun name to it’s accessible flavor profile, this drink has everything I could love in it.

The bourbon is subtle enough that any type of drinker can enjoy its flavor, no matter what their usual base alcohol preference is. It  has a delicious tropical sweetness coming from the fresh passionfruit juice, with no unnatural flavors to it (that tend to come from sweeter/fruity drinks.) It is refreshing, summery and makes me feel like i’m on vacation in Hawaii or the Caribbean when sipped on a hot day!

The presentation at The Wallace over a large ice cube also makes it an accessible ‘not too girly’ looking drink option for both men and women., which I think is very smart. In past few visits they have started to garnish it with a pansy (flower), which looks really pretty and a nice alternative to the orange peel.

I admit this recipe will be hard to reproduce at home, in particular the ‘chai syrup’ but it’s definitely worth heading in to The Wallace to try it on its home turf.  Whilst you’re there, try some of the food too…it’s all fantastic. I would write a review on the whole place right now, but I plan to go back for a 4th visit (in 2 weeks) to try even more food before I write about it. It’s just that good.

Delicious, Delicious, Delicious.

 

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Drink of the Week

Egg Nog Egg Nog and cookies

  • 4 cups milk
  • 1 1/3 cups sugar
  • 12 large eggs
  • 1/2 cup bourbon
  • 1 cup chilled heavy cream

Garnish: Grated nutmeg

Directions

  1. In a saucepan, whisk the milk and sugar together over a medium heat until sugar is dissolved. In a large bowl, whisk eggs. Whilst continuing to whisk pour your hot milk/sugar mixture into the eggs in a slow and steady stream.
  2. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat the back of a spoon, (this usually takes about 20 to 25 minutes but do not let it simmer.) Quickly strain into a bowl. Stir in bourbon and cream. Let the drink cool completely then refrigerate until chilled.

Ok ok, I know i’m a little late for a Christmas drink…but to be fair I was off enjoying the holidays these past weeks and didn’t have time to write this great old recipe up! Seeing as it’s  currently winter this classic is still a great option to make, especially if you plan on a late holiday party or simply want a creamy delicious drink to create at home! The above recipe will serve 6 people and is a recipe I found on the Martha Steward website.  I chose this version because it is pretty traditional in character and very easy to execute, it is also extremely tasty.

Sherry Egg NogKappler Eggnog

  • 2oz Sherry
  • 1 Whole egg
  • 1/2 tbsp sugar

Shake thoroughly and serve in tall glass, garnish with Nutmeg.

This recipe was created by George Kappler and documented in 1895.  It was a popular version at the time, however nowadays people tend to want the heated version above it because they don’t like the idea of having a whole raw egg in their drink.  Using a whole egg in a drink is often referred to as a flip and provided the eggs are fresh these drinks are perfectly safe to have.  Some of my favorite drinks out there include raw egg (Clover Club, Whiskey Sours), because they give a creamy texture to any drink they are in.

Egg Nog is known across the World as a Christmas drink, and there are literally hundreds of variations/recipes to choose from.  The recipes may contain whiskey, rum, brandy, bourbon, or cognac. Some will contain multiple spirits in the drink.

The origins of the Egg Nog are unclear however many suggest it dates back hundreds of years to Medieval Europe with suggestion that it originated in East Anglia, England as an ‘Egg Flip’ (named after the technique of ‘flipping’ the egg back and forth when mixing.)  Some believe however it is a variation developed later on from the Posset, a British hot drink in the 19th Century that involved heating milk with ale until it curdled and adding spices.

Whatever the origins, the end result is very interesting and surprisingly ‘NOT’ eggy in taste. It is a strong, creamy and tasty drink that’s almost like a custard in consistency. The nutmeg on the nose makes it very appropriate for the holiday season and a good option for Christmas parties.

Anyway, I hope everyone enjoyed some great New Year celebrations this week. There will be lots of new restaurant openings, drink creations and mixology events again this year, so be sure to keep checking in for all your “Fussy One” 2013 reviews and posts!

HAPPY NEW YEAR!!!!

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