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quiregrrlI want to try this for the name alone...
Perky Goth
2 oz. London dry gin
1/2 oz Domaine de Canton ginger liqueur
1/4 oz. Torani Blood Orange syrup
1/4 tsp. Absinthe
1 dash Fee's Whiskey Barrel Aged bitters
Combine everything in a shaker and add ice. Shake well and strain into a cocktail glass. Garnish with a twist of lemon.
And for GET, never tried this, but you were asking for nog recipes and I happened to notice this on the same page as the Perky Goth, and anything with pumpkin gets my attention so I'm sharing...
Pumpkin Nog
12 Eggs
5 cup Whole Milk
750 ml. Bottle 10 Cane Rum
1 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1/2 cup Pumpkin Puree
1/2 pound Superfine Sugar
Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add ¼ lb. of sugar, beating at high speeds until thick. Stir in milk, 10 Cane, vanilla, cinnamon, and pumpkin puree. Place in refrigerator to chill for at least 2 hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/4 lb. sugar, beating into stiff peaks. Fold the chilled 10 Cane mixture into egg whites. Serve in a martini glass.
Garnish with freshly grated nutmeg and a dollop of whipped cream. Serves 15.
Perky Goth
2 oz. London dry gin
1/2 oz Domaine de Canton ginger liqueur
1/4 oz. Torani Blood Orange syrup
1/4 tsp. Absinthe
1 dash Fee's Whiskey Barrel Aged bitters
Combine everything in a shaker and add ice. Shake well and strain into a cocktail glass. Garnish with a twist of lemon.
And for GET, never tried this, but you were asking for nog recipes and I happened to notice this on the same page as the Perky Goth, and anything with pumpkin gets my attention so I'm sharing...
Pumpkin Nog
12 Eggs
5 cup Whole Milk
750 ml. Bottle 10 Cane Rum
1 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1/2 cup Pumpkin Puree
1/2 pound Superfine Sugar
Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add ¼ lb. of sugar, beating at high speeds until thick. Stir in milk, 10 Cane, vanilla, cinnamon, and pumpkin puree. Place in refrigerator to chill for at least 2 hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/4 lb. sugar, beating into stiff peaks. Fold the chilled 10 Cane mixture into egg whites. Serve in a martini glass.
Garnish with freshly grated nutmeg and a dollop of whipped cream. Serves 15.
