2 years ago1,000+ Views
Anyone else thinking about getting this book? If you're buying for your Kindle, it's a mere $2.99. Otherwise you can buy used from $4.99 to brand new. It's packed with recipes meant to be made and consumed this time of year and Winter. And wouldn't it be great to serve something that isn't boring?! Seems like a good book to read, this time of year, while I chill with an iced Rompope in hand.
Editorial Reviews:
“The perfect book for the amateur bartender in the family, this is a collection of over 50 recipes for drinks that warm you up on a cold winter’s night.”—The Oregonian
“...thoughtfully organized and curated, and with lovely photography and design that elevates it out of a sea of undifferentiated cocktails tomes.”—San Francisco Chronicle
“This is no ordinary cocktail book - it's a book of cocktails you'd actually want to make. From egg nog varieties to hot chocolates to sangria to classic cocktails, the appeal of these recipes goes beyond winter.”—Palm Beach Post
“This intoxicating read features over 100 cold-weather tipples, from seasonal classics to twists on the traditional.”—
“What better way to warm up than from the inside out. Fifty inviting, beautifully photographed drink recipes —just muddle then cuddle the winter blues away.”—Foreword Reviews
One of the recipes from this book is the Rompope. Apparently, there's an entire lore about its origins and a nun who, supposedly, went to her grave with a secret ingredient. However, here's what Imbibe Magazine had to share about this not-quite-eggnog beverage:
⅔ cup blanched almonds
1½ cups plus 2 Tbsp. granulated sugar, divided
6 cups whole milk
2 cinnamon sticks
Lemon peel
1 tsp. pure vanilla extract
¼ tsp. baking soda
8 large egg yolks
1 cup white rum or aguardiente
Tools: food processor, saucepan, whisk
Glass: punch glass
Garnish: grated cinnamon
Pulse the almonds with 2 Tbsp. of the sugar in a food processor until ground to a fine paste. Bring the milk, cinnamon, lemon rind, vanilla and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside. In a large bowl, whisk the egg yolks, the remaining 1½ cups of sugar, and the ground almonds until thick and pale. Remove the cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture. Return the mixture to the pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours. Stir in the rum or aguardiente. Serves 6 to 8.