Boozin’ Blog

Have you been to the liquor store lately? The holiday booze has definitely arrived.

The most noticeable of the lot are those spirits gift packs. They usually consist of a distiller’s most popular product and a couple of old fashioned glasses. Sometimes, especially with spirits like gin that are primarily mixed there will be a cocktail shaker or some other bartending implement. These are wrapped up in oversized packaging with, perhaps, a bow printed on the packaging.

I used to look at these silly things and wonder who would buy them. Clearly someone was spending money on them because every year they moved and every next year they returned. Actually, I even bought one once. It was well into January and the package was marked way down – cheaper than the regular bottle. I can’t remember what kind of whisky it was, just that it was whisky. I still use the old fashioned glasses, though. The gold print that branded them has long worn off but they are my favorite daily sipping glasses.

Anyway, back to who would buy these before they’re marked down. If there’s a boozer in my circle of friends or family who might appreciate the spirit there’s no way for me to guess if he would like those glasses. And as for the shaker; if someone wants a cocktail shaker he probably already has one.

Then I got a job in a corporate office. Employees never know what to buy their boss. They don’t want to spend too much – he might start thinking that they are overpaid – but they don’t want the gift to look too cheap. If they happen to know that he likes, say, Crown Royal they can all pitch in and get him the gift box. It’s big, garish, probably useless once the bottle’s empty, and perfect for the crap that goes down in most offices.

So, on behalf of office workers everywhere, thanks for making our office parties cheap and easy, booze-makers!

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Nothing says the holidays to me quite like hot spiced wine. I first encountered the stuff in Germany during the ’92 Christmas season. Every year the Germans set up Christmas markets. These are big, outdoor markets consisting of lots of little stands selling all sorts of Christmas gifts and decorations. And about every third stand has a big hot tank of spiced wine that they sell by the cup. Ever since then I’ve made hot spiced wine part of my Christmas season.

Finding spiced wine isn’t always possible. Sometimes I can locate a bottle or two but just as often I wind up making my own. It’s quite easy to make. I buy a semi-sweet red – those huge one gallon bottles on the bottom shelf work great. It doesn’t have to be really good wine, the spices will cover up the flavors and subtleties that separate jug wine from fine wine.

The spices are the typical holiday mixture that one would expect – cinnamon, cloves, nutmeg, allspice, etc. I like to buy them whole for the wine. This way it’s easier to pour or dip the wine away with the spices and there aren’t bits of spice in the drink. If I have a week or two I just drop the spices in the jug, seal it up and store it. But it works just as well to pour the wine into a crock pot, add the spices and leave on low for a few hours. Sometimes I like to add fresh fruit – anything from cranberries to apples to oranges can be nice.

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Let’s talk egg nog. This perennial holiday favorite is as important to the season as a Christmas tree to some. My wife is particularly fond of the stuff and bottles of the premade variety become fixtures in our refrigerator sometime in mid-November.

I’ve always been a why-buy-it-when-I-can-make-it kind of guy but I couldn’t keep up with demand so I save the homemade nog for special occasions. Here’s a good basic recipe for 10 or 15 servings depending on what you call a serving:

You’ll need
-6 separated eggs
-half cup sugar – the finer the better, confectioners sugar works well
-salt
-two tablespoons vanilla
-two cups booze – brandy and whiskey are popular choices but use what you want
-one cup milk
-nutmeg, to taste

Combine the egg yolks, half of the sugar, nutmeg and vanilla in a good sized bowl. Add a pinch of salt and beat the mixture until it’s well blended. It should be thick and light yellow. Stir in the brandy and milk and put it in the ‘fridge overnight. Before serving beat the egg whites while slowly adding the remaining quarter cup of sugar. Keep beating until soft peaks start to form. Fold in the brandy mixture and there you have it.

Serve in mugs or cups but this stuff is attractive enough that it looks great in tall, glass Irish coffee style mugs so if you have some break ‘em out. Garnish with sprinkles of nutmeg.

Enjoy!

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