Let’s Talk about Mixology, Part 50

by Amer A. Vargas

White Chocolate Eggnog Punch

As Christmas is approaching at a steady pace, it’s time to start making preparations for family gatherings during the holiday season. And of course, cocktails can be an important part of those gatherings.

On this occasion, we suggest a variation of the classic and very Christmassy eggnog punch. Our suggestion is itself a variation of a Chocolate Eggnog recipe by famous chef Jamie Oliver that you can see by clicking here.

These are the ingredients that you will need for about 8 servings:

• 20 oz/600 ml of whole milk
• 100 gr of white chocolate
• 2 cardamom seeds (crushed)
• 2 cloves
• 1 cinnamon stick
• 1 vanilla pod
• 4 eggs
• A pinch of salt
• 3 tablespoons of honey
• A quarter of a nutmeg
• 10 oz/300 mil of Bailey’s Irish Cream
• 7 oz/200 ml of double cream

And this is how you prepare the White Chocolate Christmas Eggnog Punch:

Put the milk in a pan and add the cinnamon stick, the clove and the crushed cardamom seeds. Also put the vanilla pod in the milk: cut it lengthwise and scrub out the fleshy inside of the pod, then add both the flesh and the pod. Bring to a boil, then simmer for 5-10 minutes.

Break the white chocolate in chunks and place in a different bowl; then let the chocolate melt slowly over a bain marie.

In another bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites, beat until stiff and set aside. In yet another (large) bowl, mix the honey with the egg yolks and the quarter of a nutmeg. When this mix is homogeneous, strain the milk and pour it in this large bowl and the mix. Then add the melted white chocolate. Again, mix together until homogenous and add the Bailey’s and the double cream, stirring with a whisk to ensure the mixture has a uniform consistency. Then we are ready to pour it over the stiff egg whites and mix nicely.

As Jamie Oliver states, you can enjoy this eggnog over ice, cold, at room temperature or bain marie-hot.

Put some imagination in the serving and enjoy a beautiful holiday season! Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Let’s Talk about Mixology, Part 49

by Amer A. Vargas

Colombian Sabajon

As the article’s author is currently in Colombia, revisiting the cream of the crop of Cartagena de India’s butlers, it might be interesting to prepare a particular Colombian cocktail that should please most lovers of concoctions, especially those who enjoy a sweet mix. What’s more, since this cocktail is mostly enjoyed here during the Christmas season, the timing couldn’t be better to give you an idea of an unusual cocktail that you could brew up this Holiday season.

So, today we introduce the Sabajon (read sa-ba-hon for non-Spanish speakers), which is a Colombian-style eggnog of sorts, but invigorated with rum or aguardiente (a kind of eau-de-vie, produced by distilling anise and sugar cane). The recipe comes courtesy of Erica Dinho from mycolombianrecipes.com and is dangerously tasty!

As stated above, this is pretty much a Christmassy brew, although the cocktail can of course be enjoyed any time of the year. In any case, Christmas is the perfect season for gathering and sharing, so here we are mixing a big jug of Sabajon for many to enjoy. These are the ingredients you will need:

• 50 oz/1.5 liters of whole milk
• 8 tablespoons of sugar
• 1 teaspoon of vanilla extract
• 6 egg yolks
• 2 tablespoons of corn starch
• 14 oz/0.4 liters of sweet condensed milk
• 8 oz/0.24 liters (or double for the brave!) of rum or aguardiente (rum would provide a slightly sweeter and more aromatic taste).
• Ground cinnamon

And this is how you prepare it…as you are about to see, there is a bit of cooking to be done:

First, place most of the milk (set about 8 oz/0.25 liters aside for later) in a pot with the sugar and the vanilla extract and bring to a boil, then let it simmer on low heat for 20 minutes and stir occasionally. Whilst the milk is being cooked, place the rest of the milk, the egg yolks, the corn starch and the condensed milk in a blender and mix until you have a homogeneous thick liquid.

When the milk-sugar is ready, add the egg yolk mixture, stir well to get a uniform mix and let simmer for another 8 to 10 minutes. When ready, let it cool down a bit and strain the mixture through a thin sieve to ensure no lumps are left behind, then pour into a serving pitcher. Now let it cool down to room temperature and add the rum or aguardiente. If you judge the mixture too thick, you can add a bit of extra milk and mix well. When ready, refrigerate until serving time.

And when you serve it, sprinkle the glasses with a little ground cinnamon that will provide a bit of additional aroma.

Sabajon is very easy to drink, so please, be careful! Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Let’s Talk about Mixology, Part 46

by Amer A. Vargas

Southside

On this occasion we will talk about a not-so-famous, but very refreshing cocktail that will do its best to cool down the drinker (or at least create a cooling sensation!) under the unmerciful heat of the summer sun.

As you are about to see, the Southside, or South Side, is made using ingredients that already provide a refreshing sensation on their own; in fact, all of them do, except for the gin, which normally heats the throat, but in this case it is counteracted with the ice, mint and citrus fruit.

The classic Southside is very easy to prepare. You need 40 ml/1.35 oz of gin, 20 ml/0.7 oz of fresh lime juice, 20 ml/0.7 oz of simple syrup, 6-8 fresh mint leaves, a fresh sprig of mint and lime or lemon slices for decoration, as well as ice cubes.

And this is how you do it! Fill your cocktail shaker with the ice cubes, put in the mint leaves, pour the gin, the lime juice and the simple syrup and shake well for a few seconds. Then strain the contents into a stemmed glass and garnish with the mint sprig and even a lemon or lime slice.

If you want to make it extra cold, serve it in a highball glass filled with more ice, and if you want to convert it into a Southside Fizz, add a couple of splashes of soda.

Whichever version you prefer, cool down and enjoy!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.