Monkey Shine

I’m now getting curious as to whether or not I can come up with a good cocktail recipe. The answer would have to be no because everything I like to drink is sweet, so a serous mixologist would have a good laugh at my expense. However a drink to be served with dessert is right up my alley.

It amazes me that we have accumulated so much alcohol, since I barely drink, but manage to do the lion’s share of the purchasing in our household. Anyway, I had many wonderful items to select from to create my first dessert drink. Naming it was fun and definitely based on the fact that I mixed a coconut syrup and banana flavored vodka into the concoction.

Wanting to use up some dark colored Creme de Cacao that my husband bought, I started with a jigger of that, then went on to add a jigger of the banana flavored vodka. This drink was loosely based on a Black Russian

 

To continue with the tropical elements of the drink, I decided to use 1 tablespoon of a coconut flavored simple syrup and closed with a tablespoon of Half & Half. It was really good! If you like a White Russian you should have no trouble drinking this.

Uncle Archie's 135 Year Old Southern Eggnog

If you don't want to try thick, I mean thick eggnog, then this is not your "go to" recipe. Evidentally, the eggnog of yesteryear was more akin to Zabaglione than a drink, still you can cut the whipped egg whites by half and have a more "drinkable" version. Archie was the uncle of a woman I used to work with and when he gave me this recipe, I promised I would always give him credit for it. He used whisky in the original version, but said I could use brandy if I so desired.



Ingredients:
12 jumbo eggs
1C sugar
1/4t salt
2C brandy (or you can use 2/3 brandy 1/3 rum)
1/2C boiling water
2C heavy whipping cream
2C half & half

Directions:

Separate the eggs and whip the eggwhites to a stiff peak, then set aside.

Whip egg yolks until very smooth, then add sugar and salt and whip well until they are very fluffy.


Slowly pour in the alcohol and keep whipping. When all these ingredients are blended, add the boiling water, cream and half & half, one at a time while you continue to whip, then fold in the egg whites. I would suggest reserving half of the egg whites until the first half are folded in, to better judge a sufficient amount.