Southern Comfort gives eggnog a bite

Published 6:39 pm Tuesday, December 4, 2007

Need ideas for your cocktail lineup this holiday season? Check out Ti Adelaide Martin and Lally Brennan’s “In the Land of Cocktails,” an amusing collection of recipes and stories from the family that gave us New Orleans’ famous Commander’s Palace restaurant.

This eggnog recipe packs serious punch; you might start with 1/4 cup of Southern Comfort, then add more according to your tastes.

Eggnog coupe de milieu

2medium eggs

1cup heavy cream

1/8cup sugar

Pinch ground cinnamon

1/2cup Southern Comfort

1/8teaspoon vanilla extract

Grated nutmeg, for garnish

Bring about an inch of water to a simmer in the bottom half of a double boiler.

While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about 6 to 8 minutes.

Pour the mixture through a mesh strain into a bowl. Refrigerate until chilled like custard, about 2 hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.

Makes 6 to 8 servings.

Recipe from Ti Adelaide Martin and Lally Brennan’s “In the Land of Cocktails”