Eggnog Mar­tini

The Denver Post - - LIFE & CULTURE -

The Mar­tini: The class ended with the eter­nal crowd pleaser: the mar­tini. From the clear and neat dirty mar­tini to a frothy and creamy con­coc­tion, this drink can take on many forms and is one of the most highly vis­i­ble cock­tails, thanks to Hol­ly­wood (“shaken, not stirred” sound fa­mil­iar?). Skrbina, who may have been the only sober per­son in the room by that point, de­scribed mar­ti­nis as the “most drank drink in the world.” He took three spins around this clas­sic — the first, the Candy Cane, is on Page 1C. In­gre­di­ents 1.5 ounces rum 1/2 ounce Amaretto eggnog 1 cherry fresh ground nut­meg to gar­nish Di­rec­tions

Toss all of your in­gre­di­ents in a shaker, shake them up and pour. You’ll get a nice, frothy mar­tini. No rim on this one, but a nice stroke of the fresh nut­meg over a grater and you’ve got some­thing pretty and tasty. The rum is con­tro­ver­sial, we un­der­stand. Give it a chance, bour­bon eggnog­gers; this was quite de­li­cious.

Rum or bour­bon in the eggnog? Isn't that the eter­nal eggnog de­bate? This Eggnog Mar­tini is made with rum.

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