My dad is an eggnog conoisseur. This will be coming to our house, compliments of Arnaud's, the fabulous restaurant in NOLA's French Quarter:
A Spanish Twist on Traditional Holiday Eggnog
From Chris Hannah, French 75 Bar at Arnaud's in New Orleans
The origin of the classic holiday eggnog dates back to old England, when well-to-do hostesses served a concoction of milk mixed with sherry called a "sack posset," a posset being a drink made from milk, egg, sugar and wine, with a number of variations to this combination. Sack was the Shakespearean term for sherry at the time.
Eggnog became a popular drink in the American colonies for social functions. Rum, which was plentiful in the New World at that time, became the dominant base spirit. President George Washington reportedly created his own eggnog recipe that included rye whiskey, rum and sherry.
Some say the origins of the word eggnog came from the word "noggin" which was a drinking vessel in English taverns. An "egg in a noggin" or "egg and grog" was a rich drink to toast one's health. Today, eggnog endures as a quintessential holiday beverage enjoyed around the world.
There are many recipes for a traditional "sack posset." The easiest is: one fresh beaten egg, one tablespoon Dry Sack sherry and eight ounces of fresh whole milk. Combine ingredients in a shaker or blender. Pour over ice. Top with sprinkles of ground nutmeg.
Mixologist Chris Hannah from the legendary French 75 Bar at Arnaud's restaurant in New Orleans shares two contemporary versions of traditional eggnog recipes using both sherry and, with a twist, Spanish brandy. Here, he uses Gran Duque de Alba Solera Gran Reserva, one of the world's leading Brandy de Jerez, which presents a delicate flavor of toasted nuts, caramel and figs. The sherry is Dry Sack, a popular medium dry amontillado with a smooth, nutty aroma and taste. Both are available nationwide through wine retailers.
"The recipes are foolproof; they never cease to be crowd pleasers," says Hannah.
Spanish Nog
(single serving)
¾ ounce Gran Duque de Alba
¾ ounce Dry Sack
1 whole fresh egg, beatn
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
¼ teaspoon ground nutmeg
Shake ingredients in cocktail shaker filled with ice
Strain over ice in an old fashioned glass
Top with ground nutmeg
Velvet Egg Nog
(single serving)
¾ ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg
Combine ingredients over ice in a rocks glass
Top with ground nutmeg
Quick and easy: If you don't want to make your own egg nog, substitute four ounces of good quality store bought egg nog. Add one ounce Peppermint Schnapps, one ounce of Frangelico and three-fourths ounce Gran Duque de Alba. Combine, pour over ice and top with sprinkles of nutmeg.
From Chris Hannah, French 75 Bar at Arnaud's in New Orleans
The origin of the classic holiday eggnog dates back to old England, when well-to-do hostesses served a concoction of milk mixed with sherry called a "sack posset," a posset being a drink made from milk, egg, sugar and wine, with a number of variations to this combination. Sack was the Shakespearean term for sherry at the time.
Eggnog became a popular drink in the American colonies for social functions. Rum, which was plentiful in the New World at that time, became the dominant base spirit. President George Washington reportedly created his own eggnog recipe that included rye whiskey, rum and sherry.
Some say the origins of the word eggnog came from the word "noggin" which was a drinking vessel in English taverns. An "egg in a noggin" or "egg and grog" was a rich drink to toast one's health. Today, eggnog endures as a quintessential holiday beverage enjoyed around the world.
There are many recipes for a traditional "sack posset." The easiest is: one fresh beaten egg, one tablespoon Dry Sack sherry and eight ounces of fresh whole milk. Combine ingredients in a shaker or blender. Pour over ice. Top with sprinkles of ground nutmeg.
Mixologist Chris Hannah from the legendary French 75 Bar at Arnaud's restaurant in New Orleans shares two contemporary versions of traditional eggnog recipes using both sherry and, with a twist, Spanish brandy. Here, he uses Gran Duque de Alba Solera Gran Reserva, one of the world's leading Brandy de Jerez, which presents a delicate flavor of toasted nuts, caramel and figs. The sherry is Dry Sack, a popular medium dry amontillado with a smooth, nutty aroma and taste. Both are available nationwide through wine retailers.
"The recipes are foolproof; they never cease to be crowd pleasers," says Hannah.
Spanish Nog
(single serving)
¾ ounce Gran Duque de Alba
¾ ounce Dry Sack
1 whole fresh egg, beatn
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
¼ teaspoon ground nutmeg
Shake ingredients in cocktail shaker filled with ice
Strain over ice in an old fashioned glass
Top with ground nutmeg
Velvet Egg Nog
(single serving)
¾ ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg
Combine ingredients over ice in a rocks glass
Top with ground nutmeg
Quick and easy: If you don't want to make your own egg nog, substitute four ounces of good quality store bought egg nog. Add one ounce Peppermint Schnapps, one ounce of Frangelico and three-fourths ounce Gran Duque de Alba. Combine, pour over ice and top with sprinkles of nutmeg.
About the spirits:
Gran Duque de Alba Solera Gran Reserva is the world's top grand reserva Spanish Brandy de Jerez. A super rich premium brandy, Gran Duque de Alba is made from a blend of Palomino and Airén grape varietals. It is aged for 12 years in oaks casks that previous held oloroso sherry and blended under Spain's time-honored solera system of fractional blending. Suggested retail price (750ml) is $49.99. Gran Duque de Alba is a 2008 winner of the Gold Medal from the San Francisco International Spirits Competition.
Dry Sack is a medium dry sherry made from a blend of Palomino and Pedro Ximénez grapes. It is aged for six years in oak casks under Spain's traditional solera system. The result is a smooth, nutty sherry with a delicate flavor, a balance of dry and lightly sweet. Suggested retail price (750 ml) is $15.99. Dry Sack is a popular aperitif, enjoyed chilled or on the rocks.
Both Gran Duque de Alba and Dry Sack are produced in Jerez, Spain, by the venerable Williams & Humbert, Europe's largest winery.
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