Tis the season to get beyond the traditional carton of eggnog one purchases at his local grocery store and pour some whiskey and brandy into it and serve it up for expectant guests for a Christmas or Hanukkah party. The host may wonder why there's so much left over at end of the night.
Why not go a step further and go back to old traditional drink that was served up in the nineteenth and first half of the twentieth centuries called the Bishops Cooler. It's the protestant bishop mentioned in barman Jerry Thomas's 1862 Bartenders guide also in "Trader Vic" Bergeron's 1947 bar book along with two other recipes but this one is of the best and easy to make.
God bless and cheers,
John Apodaca
john@daddyosmartinis.com
Bishop's Cooler
Juice of 1/2 lemon (approx 1/2 oz)
Juice of half an orange (approx 1 oz)
1 tsp sugar
3 oz of Burgundy (wine)
1/2 oz of Jamaican rum (Appleton Estates)
Squeeze lemon and orange juice over cracked ice in a 10 oz glass, add sugar and stir. Add burgundy and stir, float the rum.
Craft cocktails, using only fresh ingredients with turn of the century recipes and new creations made in the old style.
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