Tag Archives: clover club

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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The Jameson Bartenders Ball 2012

Event: Jameson Bartenders Ball 2012

Vanguard NightClub

6021 Hollywood Blvd

Hollywood, 90028

323 463 3331

The Jameson Bartenders Ball was on Monday 27th February 2012 in Los Angeles and turned out to be an extremely fun night for all who ventured out to Hollywood. Held at the Nightclub Vanguard, this was my third year at the Bartenders Ball, but I do believe it may have been the best so far!  Unlike the usual places I talk about,  Vanguard is a night club as apposed to a bar and has the feel of one large warehouse with a stage, bars and tables surrounding a dance floor.

The place itself is huge with a variety of side rooms and an outdoor patio/garden for smokers. Their website describes the venue as; ‘Huge. 17-foot side walls and a 25-foot apex..The stage, flanked by a semi-circle of large video screens, hosts live acts.  Gyrating bodies on the spacious cherry wood dance floor invites onlookers from the VIP balcony above.”  I couldn’t put it better than that, it was exactly as described.

I am not really in to nightclubs anymore, and feel really old saying “the music was a little loud for my liking” but truth be told I am done with my Hollywood clubbing days, i’d much rather be sipping on a clover club at a quiet bar. The music was ridiculously loud to the point where I could feel my body shake from the base out the speakers! Having said that, if i’m going to venture out in to club land…this was a pretty cool venue to attend.

The music line up was much better than previous years, after a good DJ there was a performance by ‘Young Dubliners’ which changed the tone to more Irish Rock, but was fun and certainly fit the Irish ambience. The band ’51/50′ were fantastic.  They consisted of a DJ mixing the latest dance tracks whilst a drummer beat in time to them.  It was an excellent show and got the whole crowd jumping.

The Bartenders Ball is a night out for bartenders only (and there are plenty of them in this city). It is an event sponsored solely by Jameson Irish Whiskey.  Every year it is held at a different location with lots of fun freebies and goodies on offer.

There were t-shirts being pressed with Jameson themes; A lady was airbrushing Jameson logos on to various body parts, there was a photo area for professional pics and cocktail servers bringing little hor d’oeuvres around including delicious mini burgers and my favorite, coconut shrimp on a stick. Being a Jameson fan, it’s a night I never like to shy away from.

The Sponsor

Jameson sells 30 million bottles a year making it the best selling Irish whiskey in the World and it’s easy to taste why. It is smooth with no nasty burning after taste, there are strong nutty and vanilla notes and I find it to be sweeter than most Whiskies.  It is the best in its price point in my opinion and unlike American whiskies, which are usually distilled once, and Scotch whiskies which require two distillations, Jameson is triple distilled in copper pot stills.  The product is made following the original 1780 recipe that uses malted barley combined with un malted barley and other grains.

I actually went to the original Jameson distillery in Dublin, Ireland with my boyfriend in 2009 and found it to be an extremely interesting experience. I strongly urge anyone who goes to Ireland to head over to the distillery.  They are no longer in production at the Dublin location, it has since moved to Cork, but either way the tour and museum were well worth the visit.  Ever since that trip to Ireland I have enjoyed Jameson more and more, on the rocks or with ginger (real ginger that is).

The choices of drinks at the event were limited to Jameson & Ginger, Jameson & Soda and Jameson on the rocks.  They used the Jameson 12 year for these drinks, which although this was good it was nothing in comparison to the Jameson 18 year and Jameson Reserve available to VIPs in the back room.  These were even smoother whiskies which I was happy to enjoy neat.  I have to admit, the 18 year was so good I had probably one too many of those! 🙂

Vanguard looked great with the ‘Jameson Green’ lights and decorations that adorned the room and the Jameson Irish Whiskey drinks were in full supply at the 3 open bars. This years theme was strongly influenced by the ‘Barrel Men’.

 There was a little info on a side plaque that read ‘THE STORY OF THE BARREL MEN ICON: Working at the Old Jameson Distillery in 1780 had the best wages and maintained the best working conditions of all distilleries in Dublin at the time.  To this day you see two barrel men either side of the Jameson label. These two men symbolize the generations of loyal men and women who have distinguished themselves by their hard work and passion for the Jameson brand.”  I love an event with a little history behind it, but I love one even more that has such a great product for free…and in copious amounts!

Dancing and drinking ensued in to the early hours and I had quite the hangover the next morning.

All in all the night was a huge success and I am even more excited to see what the Bartenders Ball organizers come up with next year. It will be hard to top this one. We’ll see…

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Drink of the Week

The Clover Club

  • 2 oz Dry Gin (Martin Millers is my personal preference)
  • 1 oz Fresh Lemon juice
  • 3/4 oz Raspberry syrup (or Grenadine)
  • Egg white

Dry shake ingredients, then shake with ice and serve up or in a sour glass.

Garnish: Original recipe calls for a Marasca cherry, but I like a Raspberry!

It’s VALENTINES week!! So why not enjoy this beautifully pink classic (and my personal favorite) alcoholic beverage. This is the drink I order the most when i’m not in the mood to try something new. It is fruity,  sweet,  sour and creamy.  It is a member of the Sour genre and sometimes referred to as a ‘Gin Rose‘.  As with the Whisk(e)y Sour the egg white is not added for the purpose of giving the drink flavor, but used as a thickening agent. When the drink is shaken a foamy head is formed and makes it taste fluffy and light. SO yummy! As with the Whisk(e)y Sour this drink should technically be served in a sour glass, but I do love it in a coupe, it is my favorite glass after all! 🙂

Make sure you go somewhere that uses fresh ingredients to order this drink, I am really picky about raw eggs in beverages but if you go to a good Mixology Bar you will be fine.

Go out with your love this week and order this pink beauty!

HAPPY VALENTINES!!!!

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