Comments for Dr Booze http://www.drbooze.com An attempt to make peoples' lives better through wine Sun, 25 Dec 2011 17:46:56 +0000 hourly 1 http://wordpress.org/?v=3.1 Comment on Christmas Passion Eggnog by james http://www.drbooze.com/spirits/christmas-passion-eggnog/comment-page-1/#comment-3240 james Sun, 25 Dec 2011 17:46:56 +0000 http://drbooze.com/?p=55#comment-3240 Totally with you on that. The mix for myself is half the sugar, and with skim milk. You can dial the sweetness in and out by adjusting the sugar and the kahlua and booze ratios. IN adding coffee to your recipe you are adding significant amounts of bitterness (a good thing: I drink my coffee strong and black) Essentially you have got cream and sugar (vanilla ice cream) in 8 parts: to 6 parts coffee: to 4 parts rum : 1 part cognac. It would taste great, and frankly I'd enjoy it. Left to my own devices I seldom eat/drink sugar or liqueurs. With this recipe in hand however I'm willing to bet I could modify my egg nog to please you. You are getting your vanilla from the ice cream, and your sugar from the same source. You've lowered the creaminess (no cream, and ice cream depending on brand is modest butterfat) and then watered the nog with coffee. In many ways I would call it a better drink, but I'd bet if I had you and half a dozen friends doing an AB test with my nog and yours mine would win. You and I might prefer the lower alk, more astringent version you make, but most folks adore the silky texture, and high sugar content of the original. Must get together and have a drink some time. Drop me a line. Totally with you on that. The mix for myself is half the sugar, and with skim milk. You can dial the sweetness in and out by adjusting the sugar and the kahlua and booze ratios. IN adding coffee to your recipe you are adding significant amounts of bitterness (a good thing: I drink my coffee strong and black) Essentially you have got cream and sugar (vanilla ice cream) in 8 parts: to 6 parts coffee: to 4 parts rum : 1 part cognac.

It would taste great, and frankly I’d enjoy it. Left to my own devices I seldom eat/drink sugar or liqueurs. With this recipe in hand however I’m willing to bet I could modify my egg nog to please you. You are getting your vanilla from the ice cream, and your sugar from the same source. You’ve lowered the creaminess (no cream, and ice cream depending on brand is modest butterfat) and then watered the nog with coffee.

In many ways I would call it a better drink, but I’d bet if I had you and half a dozen friends doing an AB test with my nog and yours mine would win. You and I might prefer the lower alk, more astringent version you make, but most folks adore the silky texture, and high sugar content of the original.

Must get together and have a drink some time. Drop me a line.

]]> Comment on Christmas Passion Eggnog by Chris http://www.drbooze.com/spirits/christmas-passion-eggnog/comment-page-1/#comment-3239 Chris Sun, 25 Dec 2011 16:19:13 +0000 http://drbooze.com/?p=55#comment-3239 Sorry,I found this recipe sickly sweet and not nearly Noggy enough..But you never know till you give it a try..Here's a recipe that a friend gave me last year..In a large mixing bowl,empty 2 litres of Vanilla Ice Cream..Pour 6 cups of Strong Hot Coffee over it.Add 20 oz of Rum(whatever you like,I use Goslings) and 1 cup of Brandy.Do not mix at all.Cover with Saran Wrap and LEAVE on a counter-top 24 hours.Just before serving fold in 6 beaten eggs(optional,friend has never added the eggs but you could if you like)I made this last year and it was nice and yummy.A few close friends have also tried this and found it good. Sorry,I found this recipe sickly sweet and not nearly Noggy enough..But you never know till you give it a try..Here’s a recipe that a friend gave me last year..In a large mixing bowl,empty 2 litres of Vanilla Ice Cream..Pour 6 cups of Strong Hot Coffee over it.Add 20 oz of Rum(whatever you like,I use Goslings) and 1 cup of Brandy.Do not mix at all.Cover with Saran Wrap and LEAVE on a counter-top 24 hours.Just before serving fold in 6 beaten eggs(optional,friend has never added the eggs but you could if you like)I made this last year and it was nice and yummy.A few close friends have also tried this and found it good.

]]> Comment on John Gormley Manhattan by Kurt http://www.drbooze.com/wine/john-gormley-manhattan/comment-page-1/#comment-3238 Kurt Wed, 21 Dec 2011 18:09:29 +0000 http://www.drbooze.com/?p=736#comment-3238 Thanks for all the great information James. I cut out your S.P. column awhile back about Cognac because I had never tried Cognac and knowing that I would be in the states at Christmas, thought I could get a good deal there. I'm in San Diego right now and Costco has the Remy Martin's but they only have several xo's, which you didn't write about. Are these better than VSOP or VS? Thanks for all the great information James. I cut out your S.P. column awhile back about Cognac because I had never tried Cognac and knowing that I would be in the states at Christmas, thought I could get a good deal there. I’m in San Diego right now and Costco has the Remy Martin’s but they only have several xo’s, which you didn’t write about. Are these better than VSOP or VS?

]]> Comment on Christmas Passion Eggnog by james http://www.drbooze.com/spirits/christmas-passion-eggnog/comment-page-1/#comment-3235 james Mon, 12 Dec 2011 22:54:16 +0000 http://drbooze.com/?p=55#comment-3235 I think so. If you want to go the creme de menthe route, I'd dial back the sugar in the original custard probably quite severely. Try half as much to begin with - it might be even more. Also the creme de menthe is somewhat overpowering. Mint bitters you're adding one drop of the stuff. Creme de menthe I'd try adding a 1/4 tsp of it as a substitute. Or just drop the mint additive altogether and stick to the original recipe. I think so. If you want to go the creme de menthe route, I’d dial back the sugar in the original custard probably quite severely. Try half as much to begin with – it might be even more. Also the creme de menthe is somewhat overpowering. Mint bitters you’re adding one drop of the stuff. Creme de menthe I’d try adding a 1/4 tsp of it as a substitute. Or just drop the mint additive altogether and stick to the original recipe.

]]> Comment on Christmas Passion Eggnog by Kurt http://www.drbooze.com/spirits/christmas-passion-eggnog/comment-page-1/#comment-3234 Kurt Mon, 12 Dec 2011 19:00:35 +0000 http://drbooze.com/?p=55#comment-3234 So this is better than using creme de mint? So this is better than using creme de mint?

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