A Brandy MYST
2 ounces brandy (or whisky, if that is your preference)
1 teaspoon brown sugar
1 teaspoon balsamic vinegar (ideally, cherry-infused, like that from Fat Louie’s Olive Oil Company, Egg Harbor, Wisconsin.)
A few fresh basil leaves
- Place basil leaves in a mixing glass, muddle (crush) to release the aroma.
- Add sugar, vinegar, brandy, and a handful of ice.
- Shake vigorously until cold (30 seconds).Strain into a rocks glass over fresh ice.
- This is incredible. Tart from the vinegar…yet slightly sweet from the brown sugar….yet savory from the basil….and mellow from the brandy.
Warm Bourbon Egg Nog
1 ounce Irish cream liqueur
1/2 ounce bourbon whiskey (the original recipe called for Irish whiskey)
2 cup milk
Cinnamon to garnish
- Slowly heat milk over low heat until hot, but not boiling, stirring frequently.
- While the milk is heating, in a 1 quart bowl, whisk egg, Irish cream and whiskey until very smooth.
- When the milk it hot, slowly pour into the egg mixture, whisking while pouring.
- Divide between mugs. Garnish with cinnamon or nutmeg.
Sat fat: 3.4g
This tasted good, but personally, I didn’t think it was rich enough. Maybe it needed an additional egg or two, and some cream would help it (but then the calories would really skyrocket!) However, for a once-in-a-while treat, the extra calories may be worth it. If I try that adaptation, I will post the results here.
1 cup cold espresso (or if you don’t have an espresso maker–I don’t–make double-strength coffee and chill before making this)
1 cup reduced fat vanilla ice cream (I used Edy’s Slow Churned Vanilla Bean)
Whipped cream for topping
Baking cocoa–OR–instant coffee for garnish
- Place 1/2 cup ice cream in each mug.
- Add 1/2 cup coffee.
- Top with whipped cream and your preferred garnish.
Sat fat: 4g
Those instructions are for a nice cold drink. I think it would be even better with hot espresso poured over the cold ice cream. I will try it that way next time.