The theme of this month's mixology monday, hosted by the folks over at eGullet, is "Dizzy Dairy": anything with milk, cream, butter, cheese, eggs, or the like. Dairy has of course had a solid place in the world of cocktails for ages, and it was a good chance to look around for ideas.Last Word or the Twentieth Century), so the idea of using eggs or egg whites in a cocktail immediately appeals to me. A sour, just isn't a sour without that velvety texture imparted by egg whites. And few things are quite as refreshing as the surprising result of lemon and lime juices mixed with cream and egg whites in the Ramos Gin Fizz. I posted a drink I created using cream and watermelon juice to soften tequila (and my head) for a hot-weather refresher. Today though, I turned to cocktailDB for some inspiration. While browsing through the wealth of flips, sours, and fizzes that came up, one drink kept popping up and calling my name. The drink is the Caledonian and it's a variation on an Alexander that had just the right amount of "that looks gross" to intrigue me. When I suggested it to Beryl, her nose krinkled up in disgust, and that settled it.
1 oz Cognac ¾ oz crème de cacao 1 oz cream 1 egg yolk 1 dash Angostura bitters Shake with ice in a cocktail shaker & strain into a cocktail glass. Add lemon twist and freshly grated cinnamon (or nutmeg).The drink actually is quite good. It tastes, in fact, nearly exactly like eggnog. The cognac (I used Chalfonte) supplies the sweet vanilla notes, the bitters give some of the clove and cinnamon character, and the cacao sweetens it up without adding a dominant chocolate flavor. I used white crème de cacao, but the recipe calls for dark. I actually don't think the lemon twist added anything to the drink, so in the future, I might just garnish with a stick of cinnamon, or a piece of star anise. I can't find much information on the history of this cocktail, so if anyone can fill me in, that'd be great.