- 1 oz Jose Cuervo Tradicional
- ½ oz Cointreau
- Juice of 2 limes
- Juice of 1 lemon
- 2 oz raw dark agave syrup
- 1 egg white
- 1 generous pinch of powdered agar agar
Add all ingredients to cocktail shaker.
Shake hard to foam the white.
Gently pour into ramekin, making sure foam stays on top.
Microwave for 1½ to 2 minutes.
Chill several hours until set.
Set up in advance, as you want to work quickly
Equipment:
- 2 metal tankards with flared rims for mixing
- A long match or fireplace lighter
- 2 heatproof glasses or coffee cups for serving
Ingredients:
- 1¼ oz turbanado or demarara sugar
- 6 dashes Fee Brothers Orange Bitters
- 3 oz overproof rye or bourbon
- 3 oz boiling water
Warm the tankards.
Put the sugar and bitters in one tankard.
Pour boiling water and whiskey into that tankard.
Light the vapors.
Pour the flaming liquid back and forth several times to mix.
Pour into cups for serving.
Pour 1½ oz chambord and 1 cup cold milk into a tall glass.
Stir briskly.
Fill glass with chilled seltzer.
Add the following to a large pot:
- 4 bottles oatmeal stout ale
- 4 bottles nut brown ale
- Zest of 1 lemon
- Rest of lemon, peeled and sectioned
- Second lemon, sliced into rounds
- 3 apples, cored and sliced into wedges
- Handful cloves
- 4 cinnamon sticks
- 1 nutmeg, freshly-grated
- Approx. 1 bottle of sweet, fortified wine such as port or sherry
[It is acceptable, and even preferred, to mix-and-match; this is an excellent way to use up the last few inches of various bottles, to free up space for end-of-year inventory.]- Sugar to taste; often 2 cups or more
Heat over a low flame.
Serve warm.
This punch is often even better the second day, as it has a chance for the flavors to blend.