MxMo Rum: The Judge Jr.

I couldn’t help but notice that in voting for the new MxMo logo, I had to count myself among the voters who as of yet, had not participated in an event. I thought that it was time to put an end to that, so here goes.

I like Rum, I like Gin. What better than to combine the two? Reading through the Savoy Cocktail Book, I came across the Judge Jr. Cocktail. Why not give that a try?

3/4 oz rum
3/4 oz gin
1/2 oz lemon juice
1/2 oz grenadine

Sounds like it might be pretty good, except for the fact that the gin I used overpowered the rum and grenadine, and instead I might as well be drinking gin and lemon juice. Now I did just pick up a bottle of the Dry Fly gin, and since I am north of Seattle I generally am a fan of all things Washington: Starbucks, Costco, Jones Soda, etc. Plymouth would probably done better and I would up the ante on the Rum.

Anyhow, on to the next drink.

My Holiday Eggnog….

I love Christmastime. I love the lights, and the clear cold nights, and the way people are generally in a better mood. Most of all I love Eggnog. Every morning since mid november, I have been making myself an eggnog latte to take to work with me. Now normally I would just my some nog at the store, but I always have to thin it down to make it taste good in my latte. So I thought, why not make my own? So I did. This morning before I went out to do my errands for the day, I quickly shook up a great eggnog.

In a Shaker with 3 cubes ice:
1 whole egg
1 bar spoon sugar
1/4 oz simple syrup
1 oz dark rum ( only when not attempting to run machinery)
1 1/2 oz cream
3 1/2 oz milk
ground nutmeg to taste.

Shake up until your wee little arms cannot shake any longer, then shake for 1 minute more. Enjoy.


The Whisky Sour….

I love a good whisky sour. I love sours in general. Now, I’m not talking about those sours that you get in a restaurant that are made with sour mix and soda, but the real thing. Usually I just whip up my sours with my base, some fresh squeezed lemon juice, and some simple syrup. But I recently watched an episode on the Small Screen Network, and Robert Hess talked about using egg whites in your sours. I had never heard of this before, but I tried it last night and it was excellent. Not much was added in the way of flavor, but a thick layer of foam to sip the drink through was wonderful. Sort of like a well made cappuccino.img_0027.gif