Welcome back to Barrel to Bottle, The Binny's Podcast. It's a cocktail episode today, which means two things. Greg's gonna get drunk in the afternoon. Woo! And Roger's gonna talk about allspice dram. Let's go, Jim, roll the music. I'm Pat from the Whiskey Hotline. I'm Greg, I do communications at Binny's. I'm Roger, I work in beer, but I'm a cocktail enthusiast. Hey, I'm Chris, I do wine, and I love cocktails loaded with eggs. And garnishes, yes. He said that plural, like there's a bunch of cocktails loaded with eggs. That's right, listeners, you're getting a one year payoff. It's time to taste the aged eggnog, but we're gonna tease you with other stuff that Roger's making first. You know, I forgot about that in like the last half hour. I forgot that we're gonna taste the nog. A one year old eggnog? This is the one year old eggnog check-in. It's like exactly one year as the day we're tasting it today too. So follow up when we all get violently ill from this. I guarantee you it won't be the last thing you forget today after drinking this eggnog. So if you got a new cast, you know, talking in your ear here about cocktails next week, you'll know not to eat your eggnog for a year. Totally new crew. Totally new crew. The entire crew perished from bad eggnog. I'm Brandon. I buy pickled products at Binny's. Hey, so yeah, we're talking about holiday drinks today. All right, so which does include eggnog, some possibly made a questionably long time ago. But as usual with a cocktail episode, we're really here to just drink while Roger does all the work. So Roger, what are we going to drink today? Well, I picked through, I was talking to Chris about this, and I think if you were to just Google holiday cocktails, one of the things that always comes up is cranberries. I think because they're like the best garnish ever since cranberries float, you can just toss them into drinks and they look nice. They're gross little poison balls. Well, just like potpourri, you don't always eat the garnishes. I literally always eat the garnishes. This is a man who eats his lemon and lime slices whole, including the pits. Yeah, that's true. I don't know what you're complaining about. Well, yeah, that is perplexing. I mean, yes, you typically add tons of sugar to cranberries because they're quite tart, but you can sugar them. That's another option for the garnishes. But that aside, I'm going to, again, advocate for why muddle things when you can make simple syrups. So I made cranberry simple syrup. So that is going to be the key ingredient that brings both some holiday, including Thanksgiving come around next year or Christmas cheer to this. It's going to have, you don't have to worry about screwing around with a muddler. And we're going to do some classic cocktails with it. That's awesome. Really great. Really looking forward to that. Nice. And I'm sure Chris brought something just obscenely complicated. Chris, what do you plan on making today? It's not that complicated. So I do have my aged eggnog. And I'm going to do the classic hot riff on the eggnog, which is a Tom and Jerry cocktail. And it's pretty much eggnog except serve hot. Really? It's a Wisconsin thing, right? No, it's actually an old English thing. It's been around since the 1820s. There's a guy named Pierce Egan who allegedly invented it. He was a writer. He used it to promote a play. He is neither Tom nor Jerry. Yeah, what's up with that? Well, the play had main characters named Jerry and Tom in it. But it was a very, very popular drink in America for Christmas for a long, long time. Now, it's, like you say, kind of been relegated to the upper Midwest. I don't know if anybody else drinks this anymore. So you're saying it's like a hot eggnog, but I always see people always come into the stores and ask for Tom and Jerry batter, which we actually have this year. For the first time in years, we have Collins, Tom, and Jerry batter in these little jars back in the Mixers Island. So it's a batter? The base of it, you make a batter, and I, of course, made my own, which is just eggs and sugar and spice if you want. It's really, really simple to make. And he does want. I'll show you the bowl of batter I have here. So this is a pretty substantial bowl of batter. That's only two eggs worth. So that'll make a lot- For listeners, it looks like either really thin oatmeal or really thick yogurt. Yeah, and like a three quart mixing bowl. Yeah. I mean, it's foamy and thick. Oh man. It kind of does look like it has the consistency of pancake batter. Yeah. But there's no flour. Yeah, exactly. And it's got a lot of air whipped into it because you whip the whites. So basically what this is, is two eggs separated, mix the yolks with sugar, and then you whip the whites separately, and then you fold them back in together. I spice my base, so there's nutmeg, allspice, clove, and cinnamon in the base. And that's basically all the ingredients you might put in an eggnog, but the difference is you build this drink by adding hot milk to this egg batter. So I'm going to make one right now. Now, do you have to temper it in slowly like you would when if you're cooking a custard or something? So you don't really have to worry about that too much. Your milk is not going to be boiling. You just want to scald your milk gently and then stir it in quickly. I mean, you don't want to scramble your eggs, but there's also a lot of sugar in here. Scald it gently. That's that Tenacious D song. I'm going to do this. What you do, I'm going to start out with my booze. Yeah, there's also a little bit of rum in the batter too. So I'm going to use traditionally an ounce of brandy. So I'm using Martel VSOP. And I pre-warmed my mug too. You got to have a pre-warmed mug. Clutch. Yeah, it absolutely is. And then an ounce of, I'm using Pusser's Rum. So an ounce each. And then a nice big spoonful of the batter is going to go into the glass. Oh, it's only one spoonful. Really? So and then you just stir it into the liquids? Yeah. So the batter is pretty intense. Think of it like an eggnog concentrate. And then you're just completing your nog by adding this warm milk. This doesn't sound that appetizing. Yeah. Literally none of this has sounded good so far. But that's just me. It's fantastic. If you want to try a really classic version of this, Miller's Pub on Wabash, downtown Chicago. It's famous for making Tom and Jerry's. They've been doing it for years. I've had them there on many occasions. Is that the place that the big heavy wood bar kind of smells like it's been there a while? I know what you're talking about. Big sign. It's been there forever. Yeah. Yeah. And then of course, you got to top it off with some grated nutmeg. So here I go. Do we have a nutmeg horn? There's already a generous amount of nutmeg in here, but you know me. He's putting a nutmeg hat on a nutmeg cocktail. Well, a nutmeg hat. That's right. And there it is. I don't know if you can see what's inside my mug. I saw a bit. Yeah, it just looks like a frothy mess in what I assume is a still warm mug. Nailed it. See, you guys are crazy for criticizing this without dacing it because it's so deliciously warm and it's got just enough booze in it to feel festive. But you get this warm, creamy delivery. It's delightful. Okay. I definitely don't want to knock it without trying it. Yeah. But I'm imagining the ice cream melted and then it kept melting up until it got warm again. Yeah, me too. So you're thinking about it wrong. The best corollary would be just warmed milk if you've ever had that, which is very old timey. But everyone's obsessed with lattes now. So think of people who like a lot of cream in their coffee. All right. I guess eggnog as a flavor to me is such a only ever enjoyed it cold flavor. It's hard for me to imagine that being a warm flavor without retching. Yeah. Is it like a really thick hot chocolate? By all rights, Starbucks should be doing Tom and Jerry latte at this point. Is it the thickness of like a really rich hot chocolate? Or is it still the thickness of an eggnog? Yeah. It depends on what hot chocolate you're talking about. I don't know if you've ever had hot chocolate in Europe where you could practically stand your spoon in it. But this is not nearly that thick. It's eggnog texture. Okay. Or thinner. I mean, I've had them where they're not all that thick. It's not like just nuking eggnog. Okay. I think that's probably what you're picturing, which is kind of like not appealing. True. I think you're right, Roger. It's a bit thinner. Boy, I wish we tried that kind of. It all depends on how much battery you put in, I guess. You can make them thicker or thinner. Maybe in the future we have some sort of heat source other than a microwave. I would consider doing this in the studio, but it just would have been too difficult. Yeah. We can get a hot plate. And some sauce pans. The Blues Brothers. Enjoy with some dry toast. All right. Well, Chris, I wish I was trying that too. I'm sure I would love it if I actually had it in my hands. Warming me up. It's so warming. It's so good. Lots of people are interested in the idea of hot buttered rum. This is like a corollary where since he put brandy and rum, you can make this and just only use rum. I would argue that that's almost better, in my opinion, than a lot of the hot buttered rums. Tom and Jerry's sounds weird and hot buttered rums caught on more because- Hot buttered rum is delicious. Yeah. I never made it the right way, I think. I've had them before. I'm not a fan. Is that really because they just didn't use pussers, you think, the only rum you like to drink? It's because they're too buttery. They're too buttery. Too buttery. Drinking butter. I don't want to drink butter. Yeah. That sounds pretty horrific. Maybe I was making it right. There's nothing, no such thing as too buttery. That is definitely into drinking butter. Yeah. Totally, totally down with that. Okay. Anyway, I think just like with eggnog, if you're going to invest the time in making this batter, you should try it with different spirits you like. So try it with rum, try with brandy, try mixing the two together, try it with whiskies. Yeah, I totally agree, Roger. You can make this with any base spirit, brown spirit you like. And it just speaks of joyous holidays. Tom and Jerry update. It's gone. It's really good. That wasn't even a music, that was just a music break, Chris. Well. What can I say? You guys want to hear something crazy? I've never had a Tom Collins before. I don't think I have either. What? Who orders these? You both just refuse to drink drinks with Tom in the name? No, I just don't go out drinking with my grandparents. Yeah. My understanding of a Tom Collins is it's another one of those drinks where they sell them mix, but it's absurd that they sell it as a mix. Yeah. It's not something you mix into. Yeah. Yeah. It's gin and lemonade. It's delightful. What's wrong with that? That's it. So we're filling Dead Air because Roger is making the cocktails right now. I thought, I mean, I always love it when he does this, but right now he's carefully pairing off the peel of lemon. Yeah. You guys don't even usually get garnishes. Yeah. Can I have one of those? This is the delicate portion of the lemon handling. Pretty soon he's going to squash them with his meaty hands. Normally, he's just squeezing a whole citrus by the pawful. Like some kind of circus bear built for mixology. George Washington could supposedly crush walnuts with his bare hands. Really? No, a spire too. Maybe he had some kind of sleight of hand trick where he'd crush them in his teeth, and that's why all his teeth fell out and he had to get them replaced with wooden teeth. I like this theory. I think my theory makes more sense. No, that's literally one of the things they said he would do that too. That's why I have a collection of antique George Washington nutcrackers. Oh, that's funny. All right, so as I think I overheard Chris saying, what's funny is to Brophy's point, yes, lots of people don't order Tom Collins' anymore. They should because they're essentially gin and sparkling lemonade, super easy to make. It's a great way to test out gins if you want to see how they mix. Citrus and gin is one of the most classic combos ever. You're just adding a little bit of sugar to it. Normally, I'm all about using the darker sugars. In this, I really wanted the color to be an important thing. It is beautiful. This is just regular cane sugar so that the color that you're getting is all from the cranberries. A simple syrup as usual. Yeah, excellent choice for this drink. Equal parts, sugar and water, then do a rough chop on two cups of cranberries and let them simmer on low for about 20 minutes. Then you strain it out. You've got a syrup that you can use in all sorts of things and we're pretty much just going to use that in the other two cocktails. One thing about when you're making these, fruit fun fact, cranberries are packed with pectin so your simple syrup is going to be thicker than normal. Especially when you're making it, don't boil it. Keep it on a simmer, then it won't completely turn into jelly almost. That's probably why cranberry sauce gels, right? Yeah, interesting. So if you do make it and it seems real thick, it's not spoiled or anything, keep it in the fridge for two or three weeks, like most simple syrups. You do want to keep it refrigerated. If it seems real thick, you can always thin it out a little or you can put pop in the microwave for a little bit to thin it out. But anyway, here's a Cranberry Collins, perfect for Thanksgiving and Christmas. I did not have, I used up all the fresh cranberries, but one of the main reasons to make this is to drop in some fresh cranberries because it's like a no-brainer garnish. That'd be fun. This also looks like it would go pretty well in the golf course. Yeah. because it's super refreshing. You could also use Koval's Cranberry Gin Le Cor with this, I bet, too. Oh, yeah. It would be really excellent. And you wouldn't have to use a simple syrup then. Right. because it's pretty syrupy and sweet. Okay. So lemonade has a tartness and a sweetness. And the cranberry simple syrup is also adding some tartness and sweetness. So this is a sweet tart right here. It's puckery. It's a much drier cocktail than I was expecting. You can, again, with such a simple cocktail, the beauty is that you can dial it in however you want. I tend to like things that are more tart. I used equal parts simple syrup to fresh lemon juice. This recipe would be like two ounces of gin, three-quarter ounce of the cranberry simple syrup, three-quarter ounce of the lemon juice. You shake that with ice and then you top it off with some soda water, club soda, or seltzer. Again, yeah, this is a little snappier, but if you like things sweeter, by all means, just up the level of simple syrup. You probably could have put some more booze in here, Roger. Yeah, it does taste weak. Well, that's just the deceptive quality of this. I mean, I doubled this, so there's four ounces of booze in here between all of us. Get a floater of gin on it. Same thing, man. You can dial it in however you like. Yeah, this is like a pink lemonade worth of drinking. It's not just color or grenadine thrown in there. There's some character from the cranberry. Exactly so, Roger. I'm not drinking this, but just seeing the color of the finished cocktail, it's gorgeous and it does indeed look like a pink lemonade, but it got that way honestly. Of note, he used aviation gin in this. Nice, simple, modern American gin, good for mixing. We have it on sale right now at an absolutely ridiculous price. It's like $16 or $17 or something, just ridiculous for a good gin. That's a steal. Yeah, agreed. There's going to be a case in Greg's basement. Well, nice, Roger. This is good. Thanks, man. Festive. The other thing you can do to garnish this with, this is pretty hilarious, sitting on my desk right now, is some fresh rosemary from my yard. I was going to say that, rosemary with the cranberries? Yeah. Oh, man. So that again gives it the, Bogdan was just talking about a rosemary Christmas tree. Some people have those, so it looks- I never heard of that until Bogdan said it, by the way. I think it's like an apartment thing. But yeah, they smell nice and rosemary is a super hardy, like mine's still growing and there's been frosts. Like it can overwinter and stuff. So that's another garnish you can put in this as well. That would really be a holidays in a glass kind of cocktail. Maybe I'll grab it and then we can put it in the next cocktail. The next cocktail is going to be a riff on a classic, which is the Ker Royale, which is a riff in and of itself on a Ker. I'm gonna let Chris talk about that because I'm sure he can explain the original cocktail versus the Ker Royale for me. Well, certainly I've been called a filthy Ker on many occasions, so I'm well-acquainted. Am I wrong in having called it a Ker this whole time? Yeah, I called it a Ker this whole time, too. I also call it a Ker. Oh, then Roger's wrong by popular vote. And he left, so he can't defend himself. Let's move on. So, just a little background on the Ker Royale or Ker. Originally, this was a drink developed in Burgundy, France. It's simply a mixture of white wine, very, very dry white wine, traditionally alagoté, which is one of the only other grapes besides pinot and chardonnay that are grown in Burgundy propert. It's very, very crisp and lean and high in acidity. And then you just add some creme de cassis to it, mix it up, and you get this beautiful rosy hue and a little sweetness from the blackcurrant. And then the Ker Royale, of course, is just the same drink, only you use champagne instead of alagoté. Yeah, that's the one that you see more often, I feel, now. These days, yeah. Yeah. So that's right, you guys who were wanting to listen to a fun cocktail episode, we slipped in some boring wine content. I'm already confused because he's shaking a cocktail that's supposed to be champagne and one other thing. What could he possibly be shaking? I'm so excited. Wow, look at this. Wait, wait, wait, wait, Roger's about to slap some herbs. Look, look, look, he did it. This is a nice looking cocktail there, Roger. All right. Cure Royale with cheese. All right. I have a surprise for you. Instead of making a Cure Royale, it went all out. So a Cure Royale would literally just be sparkling wine and cassis, liqueur, or in this case, you'd use the cranberry simple syrup you made. Or you could do a riff on the French 75, which I am calling a Wisconsin 75. Okay, that's funny. Does that mean you put Jim in here? I did. Yes. So the French 75 was originally made with cognac, but the one that you get in most bars is made with gin. So it loses its relevance of calling it a French 75 anyway. So instead, if you were to use gin, especially maybe like a Wisconsin gin, but today we're using Delicious Aviation, it is basically the exact same cocktail that we just had in the Collins. You're just going to change the ratios, and instead of putting seltzer water in it, you're putting champagne in it. Real, fine French champagne. Only the finest. So yeah, we used- Vintage dated? No, it's not. It is not vintage dated, but it is French. You can alternatively use a nice sparkler that's a Prosecco, a Cava. For the record, we're using Piper Heidseck Brut non-vintage. There is Rosemary as a garnish here, which is adding to the aromatic complexity. It looks a lot like the last one, except it's in a champagne flute, stem champagne flute instead of a rocks glass. With a sprig of Rosemary conveniently placed to just jam itself up your nostrils when you try to get a sip. Well, so maybe it's the Rosemary, maybe it's the shape of the glass, maybe it's that there's champagne in here and I'm taking a minute to appreciate the aromatic complexity more, but this is really neat. It's a really interesting nose. Aromatic complexity is key here. It really has got a lot going on for it. This is cool. Yeah. It looks like a fruity-tooty kind of thing. Then on the nose, it's really complex. Then the complexity of the champagne plus the gin plus the cranberry. And lemon. And lemon, yeah. There's a lot going on here. Yeah. Again, the rosemary was just an afterthought. I had meant to put it in the other drink, but I think it works here. It's nice. To your point, yeah, it really in a stem, stem where you're really getting a blast of rosemary. Again, you could garnish it with just a lemon peel would be more traditional. It also acts as a non-stop nucleation point for bubbles. Yeah. I think that's a brilliant move, Roger. It totally brings it into that holiday spirit and I'm sure makes it smell delicious. I love this riff on the French 75. Although, if you wanted it to be a Wisconsin 75, you should just used Corbel Brandy. Yeah, there you go. Yeah, right. Yeah. The other name that I was going to suggest is, instead of a Kerr Royale, I was thinking, if you were to make the Wisconsin version of a Kerr Royale, I would suggest calling it a Warren Royale, because Warren, Wisconsin is where the Wisconsin Working for the Wisconsin Tourism Board now, too? What is this? It's been going on for 49 years. Let's not get bogged down in details. No, but Wisconsin is the largest producer of cranberries in the country, and they're native to Wisconsin. It is, yeah. Interestingly, Roger, Warren G. Harding, president, used to love to serve Tom and Jerry's at Christmastime. There you go. This is a Warren episode. If it's good enough for Warren G. Harding, it's good enough for you folks. We've always said right. If you're gonna make the Cranberry Simple Syrup, which again, it involves a little more time than just normal simple syrup obviously, but it's still not difficult. If gin isn't your thing, let's go a different direction with it. You can really sub it in with a lot of different cocktails where you would use simple syrup. So let's do another Wisconsin favorite. We're going to do a riff on an old fashioned, but with cranberry simple syrup. Are you gonna make us one of those gross old fashions? Is that Sprite in it? Yeah, right. No, I'm going to update. So some of them are with Sprite. The traditional Wisconsin old fashion is actually with grapefruit soda. So again, we're going to use the Get the Horn Out, Fever Tree Grapefruit Seltzer, which I think is one of our favorite products of 2021. It is. And on crazy discount right now at your local Binny's. We're practically giving this stuff away. This is exciting. And in a nod to Wisconsin, I am going to use Brandy, but in an honor of fall and Christmas, I'm going to use Apple Brandy. Oh, have you guys ever heard about America's oldest distilling family? Roger came up with another excuse to use Laird's. Yep. Right. I'll have you know that this. Yeah, get on the mic for this smack talk. This cocktail is going to feature the trifecta of things I always talk about, which is Gary Regan's Orange Bitters, Pimento Dram, and Laird's Bonded or Apple Brandy. Dude, I called it. I called what was going to happen here. Greg's drunk and Roger's talking about Pimento Dram. This was the most predictable bulls**t I've gone through this year. I'm not. I'm so glad he brought Pimento Dram. Pimento Dram. I mean, how could he not? I'm taking those Regans home. That's still a very full bottle of. But I don't have a bottle in my house. That's a brand new bottle of Regans. Can you grab it? I want to smell it. Do I have a bottle of this at home? Yes. No, I have the Bitter Cube ones. Smells pretty orangey. You remember that time Roger made that orange on orange on orange cocktail for us? Yeah, that wasn't that much. A Harvey Wallbanger? What was it? Oh, I thought you were talking about the bone. Yeah. Satan's Whiskers flap their wings, oh lawn chair. You know what, though? That bone shooter, I still, that's great. You revisited the bone? Such a good shot. No way. You're sitting at home alone, just ripping bones. That's right. I boned and reboned multiple times. It's fantastic. I love the balance on that thing. Damn, Roger, this is good. Sorry for talking so much. This is the third identical looking cocktail in a row. Totally identical looking. This is good. This pops. Oh, this is good. Oh, this is really good, you guys. What's in here, Roger? All right, so I did two ounces of Laird's Bonded Apple Brandy, about three quarters of an ounce of the Cranberry Simple Syrup, about a teaspoon of my favorite Allspice Dram, and then shook that with ice, strained it into a ice-filled rocks glass, and Wow. Yeah. There's a lot of popping flavors. And there's bitters in here. Oh, yes. I'm sorry. And orange bitters. Regans, of course. Only the finest. So, yeah, the interplay here of Fruity Notes is just like off the charts. I mean, you got this bright acidity. You've got the orange and the Allspice just work perfectly together, like thinks, you know, spicy orange peel. But, yeah, that I love cocktails that blend good sweetness and acidity because that just makes you want another taste. Do you think you could batch this? I mean, this would be perfect for the big pitcher, the big clear pitcher with the fruit floating in it or the bowl, you know, the punch bowl. What you could do is you could batch the first steps and then just you would be like pouring it over ice and then topping it off with the seltzer. Yeah, right. Ladling it over ice and then putting the... Yes, topping it off. Grapefruit soda on top. But yeah, like the apple brandy part with the simple syrup and the allspice dram and the orange bitters, yes. Nice work, Roger. This is delicious. This is delicious. I got nothing to say besides how delicious this is. Stunned into silence. And I'd like an audience. Yeah, give, I'm glad you guys like it. Give apple brandy a chance. This is just a great example of how cool it can be in cocktails. Well, if you want to roll back to another cocktail that you guys are big fans of, is when I did that Whiskey Smash and I used it in there. It was really good. The last time we were in this conference room with Roger slaving over the sink while we just sat here. Yeah, awesome. Glad you guys liked it. And again, this is, you know, it took a little time, but this is again, I think it's good to have a couple, you know, they always say like in cooking, you know, it's good to have three uses for every ingredient. So, here's like three cocktails, maybe more like four. If you're going to make the cranberry simple syrup, which you should, you have really, you know, pretty easy cocktails to enjoy with. Quick refresh on the cranberry simple syrup. Equal parts sugar and water and cranberries and just keep it at a simmer for about 20 minutes? Yes. So, cup and a half of sugar, cup and a half of water, two cups of cranberries, either cut them in half if you want to, you know, give your kid that is old enough to handle a knife something to do, or you could like very roughly chop them just so Then just strain that out. Yeah, strain that out. You can eat that too later if you want to like, you know, put it on something. I almost certainly would eat that. Put it in granola and stuff. It's good. Or toast, oatmeal toast. The cranberry sauce that gets made at our house for Thanksgiving is a bourbon cranberry compote. And holy cow, is it good. Nice. I'll bring some in. Thank you. All right, cool. Good deal. Thanks, Roger. Yeah. It's nog o'clock. It is nog o'clock, that's right. The payoff we've been waiting a year for. It is time to taste Aged Eggnog. So I made some last year, and Chris made some last year. Oh wait, it's been in a cup that's been on the table this whole time? Bro, it's a Yeti, it keeps it cold for like seven days or something. Okay, sorry. It's been in that cup since this morning. Are you kidding? No, but it was in a fridge in my office, and then it was in Lincoln Park, and then it was a fridge in the office here, and I just took it out while we were recording here. So Chris has his own recipe, of course. I use the Alton Brown Aged Eggnog recipe, which makes a big batch of nog. So this was 12 eggs, a pound of sugar, a teaspoon of freshly grated nutmeg, a pint of half and half, a pint of whole milk, a pint of heavy cream, one cup of rum, one cup of cognac, one cup of bourbon, and a quarter teaspoon of salt. Half and half heavy milk and heavy cream? Yeah, half and half is just both other two things. Why not just two things? Half and half. Listen, I'm aware. I'm not questioning his recipe though. Okay, fine. And no pimento dram? No pimento dram. Sorry, nerds. Of course, you separate the eggs, though. This is made with just the yoke, so you have a dozen egg whites that you gotta figure out what to do with after you make this. One big omelet. But anyway, we can, you know, whatever, we can post a link to the recipe or something. But that's what I made this with. So because it has three cups of booze in it, it gets it up to, I believe, 30% alcohol. So it sterilizes it. And that's why it ages so long. So it's like 60 proof. Yeah. Makes me feel a little bit better about doing this. I still don't really want to. Oh, you're crazy. Admitting that the pregnant woman shouldn't try it, but being like, here, you guys drink it, is giving me slight pause. Well, you know, sushi's off the table, too. Now, listen, I'm not doing you dirty here. We're gonna grate some fresh nutmeg on top of it, with not just any nutmeg grater. He's been talking this up for days. I have a silver-plated, barrel-shaped nutmeg grater that we're gonna be grating our nutmeg on top of this with. That's pretty awesome. He just pulled it out of a velvet bag. Where did you get this? These kind of things find me. This is the most precious nutmeg grater I've ever seen. I need to stock this in my home goods store. In all fairness, this was like sitting around my office for a couple years, and I needed to grate nutmeg for this recipe last year. I was just like, well, I'm just going to take this home now. It's been sitting here long enough. I have no idea where we got it from. It's got a B on one side of it. Confused. It has a B on one side of it. I'm not a mono tool kitchen guy. Not the insect B, the letter B. But this thing is pretty cool. You work in an office with a guy named Brett, just saying. Yeah, my last name is Brophy, I'm just saying. All right. One thing is for sure, this is not Joe's. It might be Alicia's. Yeah, Joe Bologna. Okay. So this is, you're selling this short here, man. This is from Cocktail Kingdom. So this is a David Wondrich. Oh, yeah. That's in here. So he's the real deal. All right. Nutmeg grading time. Do it right by the mic. So in the meantime, I will just say that I have my year old eggnog as well. My recipe is quite similar to what you did. And mine is based on a dozen eggs too. And it also has a full basically 750 worth of booze in it. Mine has a combination of cognac, Makers Mark, and aged rum in it. And like I said, I tasted mine this morning and I'm feeling fabulous. So does it separate in the fridge? You have to keep inverting it or anything? I check in on mine regularly, of course. Is it good to let the booze float on top? What floats on top? So no, it doesn't really separate. The spices sink to the bottom though. So for the first couple months, every couple weeks, I was just like, oh, I got to get in there and shake it up and get the spice back in the suspension. And then I totally forgot I was there for like nine months. And I shook it up like crazy this morning, poured out some of it into this thing I brought here. And that's it. I understand now. So while Pat's been blabbing, I just grabbed the Nutmeg Grater, the freshly grated nutmeg. I've never had this before. I can understand how Chris became overly enthusiastic about it. You've never had freshly grated nutmeg? I've never had freshly grated nutmeg. It smells great. If you're gonna buy one spice whole and grate it, make it nutmeg. It smells so good. Aids eggnog, it does smell so good, right? Cheers guys. Hopefully you're alive tomorrow. Cheers. It is so round and well-integrated and soft and it's boozy without being hot. And it tastes like butterscotch and caramel have been melted into it. It's unbelievable. Unbelievable. Can you even believe how soft the booze has become? Yeah, the butterscotch flavor is. It's amazing. It's like a magic trick. It really is like a magic trick. This is, oh, it's just unbelievable. This will get you absolutely hammered. But if you put this much booze in fresh eggnog and just drink it right away, that booze is going to be like, it would be real hard. It only tastes like booze. It tastes like you spiked it with vodka. It's just harsh ethanol when it's fresh. But this is unbelievable. I would not ever believe that this is 30% booze. You mean 30% by volume, the spirit? Yes, I mean 60 proof. You mean 60 proof. There's no way this is 60 proof. Okay, the nutmeg is delicious. It's a little bit like drinking not watered down, but milked down pudding. Milked down pudding. I think maybe this would be a good question for Chris, I guess. I did expect more body out of this for how much crazy amount of richness is in it. I agree. Three cups of booze though. Maybe it's because of the egg. Chris, you whip your egg whites in, right? Mine is not lacking in body at all. In fact, it's incredibly rich and creamy. You dared say my eggnog is lacking in body, Roger? I wouldn't say it's lacking in body. I like the viscosity. You can't have this thing with a freaking knife, Roger. It's not as bad as I expected. Look at mine. It's foamy and creamy. Chris, your Nog Glass is humongous. Yeah. Is that a shaker pint of eggnog? That's how I drink eggnog. What? It's like one of those malted milkshake cups. I mean, why go halfway at this point? Yeah. Fair enough. There's enough booze in this one glass to get like five people drunk. The last time I made eggnog from scratch, and I didn't have booze in it, we did fold in the egg whites on top, kind of, is like this, almost like a meringue on top. But for aging it, I wasn't going to do that. Yeah. Right. No, I just... This is plenty thick. Don't get me wrong. I just, I usually drink like over-whites eggnog, and like it's almost too thick. I had over-whites eggnog last night, and I do cut it with a bit of milk, personally. And then I still put bourbon or rum in it. There are thickeners and stabilizers in most commercial eggnogs, like carrageenan, guar gum, that kind of stuff. But you might also find an ice cream or something. Yeah, that's probably it. To enhance that rich mouthfeel. The old guar gum. What I did that was a little bit different than you, Pat, was I finished my eggnog this morning in the same way I would have done had I been making it fresh for immediate consumption, which is to say, I took egg whites and I whipped them into a meringue, basically, or just whipped egg whites. And I whipped a little heavy cream, and I folded both those in. So mine has a real creamy, frothy texture, and it's unbelievably delightful. And a little sense of danger with those fresh eggs. Yeah. Well, so here's the thing. If you recall, last year, my eggnog recipe was designed to be safe immediately. It didn't require aging. So I make a sugar and egg yolk custard out of the egg yolks. And then I make an Italian meringue where you pour hot, simple syrup into... Yes, I remember the 30-minute meringue explainer. We remember that episode. So if you use the Italian meringue, it's still safe. So you've got the aged eggnog. You've got fresh egg whites, but they're safe. They're cooked, essentially. Okay, listen, Roger, do you see the size of the glass that Chris has there? He is going ham on the freshly grated nutmeg. We need to do a wellness check on him later to make sure that he's kind of... That's a big bucket of temptation in front of him right there. It was deceiving. So he has like an old school Pilsner glass there. So when it's up by the camera, it looked bigger than it was. That's what they all say, Roger. Guy, he has a tremendous glass of... Yeah. It looks as big as my head. Of nog. Okay. That's pretty good. All right. Aged egg nog, right? I hope my body makes the same. Right. Yeah. Tomorrow, my body's gonna... It was the nog. It was the nog the whole time. Everyone's excuse to call in sick tomorrow. No, it's really delicious. It's safe. Time to make next year's batch. Yeah. No, I'm making next year's batch this weekend. It's gonna be... Oh, this is so good. What did you put in it for the booze? For booze, I used Plantation Isle of Fiji Rum. I used Hardy Legend Cognac, which is like a VSOP Napoleon Cognac. And I used Barrel Strength Handpicked Four Roses Bourbon as the bourbon. Oh, man. Why not? That's what I had open. I mean, it was still loosely quarantini times. So I just used what I had. Yeah. All right. Wow. Well, I'm looking forward to 12 months from now and doing this again. Next year's Nog. Yeah. All right. All right. This has been fun. Roger, thanks for all these festive but simple and streamlined cocktails. Make one cranberry simple syrup and you can make all this really cool stuff. Chris, as usual, thanks for making batter in a cocktail, I guess. Aids Deck Nog, the big winner today. MVP, my wonderful Nutmeg Grater. The Grater Grater. The Grater Grater. All right. It's been fun. Hope you enjoyed it. If you did, please leave us a review on Apple Podcasts. Till next time, I'm Pat. I'm Greg. I'm Roger. And I'm Chris. Keep tasting. Nog it up.