Nick's Mixes

Here we present some of our favorite old cocktail recipes, as well as some current new favorites. In honor of the Holiday Season we begin with a couple of hearty winter warmers.

Creole Egg Nog
4 oz Clement Creole Shrubb
4oz Downslope Rum
4oz Brandy
4oz sugar
3 eggs, separated
1 quart milk
1 pint cream.
Beat sugar & eggs together until thoroughly blended. Slowly add the spirits, stirring constantly until thoroughly blended, then refrigerate this mixture for 2-3 hours. Just before you’re ready to serve, slowly add the milk, stir well. In separate bowls, whip the cream, and beatr the egg whites until stiff peaks form, then gentl fold the cream & egg whites into the nog & serve. Garnish with nutmeg .

Glogg …A Scandanavian Holiday Classic
1 bottle ruby port
1 bottle Malmsey Madeira
1 bottle Amontillado Sherry
½ bottle dry red wine
4 ozs. Warmed brandy
8ozs sugar cubes
1 cup raisins
1 cup almonds
1 cinammon stick
¼ tsp cardamom seeds
Combine everything except sugar, brandy, raisins, & almonds in a large saucepan and heat. (Careful not to boil) Place sugar cubes in a shallow saucepan. Pour the warmed brandy over the sugar cubes & ignite. Extinguish the brandy by dipping the wine mixture into it. Stir until the sugar is completely dissolved, add the almonds & raisins. Stir well and serve hot in mugs.

Royal Bermuda Cocktail
1 ¾ oz. Downslope Rum
½ oz fresh lime juice
¼ oz Creole Clement Shrubb
¼ oz Fee Bros Falernum (a Bermudan mixer made from sugar, lime, allspice, clove, & ginger
Add all ingredients to a cocktail shaker with cracked ice. Shake vigorously , & strain into a chilled martini glass.

Mango Fandango Cooler
1 ½ ozs. Clement Creole Shrubb
Juice of ½ fresh lime
4 ozs Knudsen’s Mango Fandango Natural Soda
Pour all ingredients into a tall glass over ice. Garnsih with a mint sprig & serve.

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