Holiday Spirits with Buck & Bernie

Nothing can get folks in the holiday spirit quite like a perfect winter cocktail. From egg nog to hot buttered rum to mulled wine, learn how to spice up your holiday cocktail game on the latest Chefs’ Adventures with Buck & Bernie! Hosts and chefs Tim Buckingham and Bernard Guillas welcome mixologist Ian Buckingham to the program for a spirited cocktail of recipes and conversation.

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Music in this episode is Eternal Funk Palace by Ketsa

Scroll down for recipes!

Ian Buckingham’s Holiday Cocktail Recipes

Hot Buttered Rum

2 oz rum (a barrel-aged, spiced, or dark variety is best)

1 large tablespoon of **Buttered Rum Batter**

Hot water to fill drinking vessel

Best when added to preheated cup.

1. Add batter and top with a splash of hot water to mix and incorporate, then top with rum and hot water to fill cup.

2. Top with whipped cream and grated cinnamon or similar spice. (consider omitting rum and using a hot tea instead of water for a non-alcoholic version)

Buttered Rum Batter

•  .75 pound butter, (pre-softened helps)
• .75 pound brown sugar
•  .75 pound sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 pint vanilla ice cream, softened slightly

1. Add the butter, brown sugar, sugar, cinnamon, cloves and nutmeg into a bowl and stir to combine.
2. Add the softened ice cream and stir again.
3. Transfer to a container with a lid, seal and store in the freezer until ready to use.

Blender Egg Nog

• 6 oz booze of your choice
• 9 oz milk
• 6 oz cream
• 3 eggs (the quality will make a big difference here)
• 3 oz sugar (by volume)
• 1 tablespoon fresh ground nutmeg

This Recipe is built for a one liter size blender, if your blender is larger you may need to double the batch to allow the blades to emulsify eggs while blending. (Remember that the ingredients will expand in blender)

1. Beat eggs in blender for one minute on medium speed.
2. Slowly add sugar and blend for one additional minute.
3. With blender still running, add nutmeg, booze, milk and cream until combined.
4. Chill thoroughly to allow flavors to combine.
5. Grate additional nutmeg on top immediately before serving. (of course you can make a non-alcoholic version by omitting the booze, but the shelf life will be less)