Eggnog - "Kentucky-style"
Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to a pale Serve with nutmeg or cinnamon.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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