4 eggs, separated
1/3 c sugar, plus 1 tbsp
2 c whole milk
1 c heavy cream
3.5 oz bourbon
1 tsp fresh ground nutmeg
Good quality dark rum (I use Mount Gay Barbados Rum)

Beat egg yolks until they change color. Slowly add 1/3 cup sugar until combined. Stir in milk, cream, bourbon and nutmeg. Whip egg whites to soft peaks, add 1 tbsp sugar and beat until stiff peaks form. Fold into egg mixture and chill. Pour 1.5 oz rum into chilled glasses and top with eggnog.

Hot Spiced Cider

• 2 bottles (64 oz. each) apple cider or juice
• 2 cinnamon sticks
• 3/4 tsp whole cloves
• 1/2 of a whole nutmeg

Combine all ingredients in a 5- to 6-quart pan. Cook, covered, over medium-high heat until steaming, about 15 minutes. Reduce heat to low and keep hot. Transfer pan to a warming tray or hot plate.

Pumpkin Spice-infused Vodka

• 1 vanilla bean
• 1 small pumpkin
• 1/2 of a whole nutmeg
• 1 750 ml bottle of quality vodka

Cut vanilla bean in half lengthwise. Quarter the pumpkin lengthwise and remove the seeds. With a vegetable peeler, shave 12 thin ribbons off a rinsed piece of pumpkin. Put the pumpkin shavings, vanilla bean, and nutmeg into vodka. Let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands.

• 1 small clove garlic, minced
• 4 tsp red wine vinegar
• 1 1/2 tsp sherry vinegar
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh tarragon, chopped
• pinch of cayenne pepper
• 1 1/2 lb yellow heirloom tomatoes, quartered
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 c cucumber, peeled, seeded and diced
• 1 c red bell pepper, cored, seeded and diced
• 2/3 c red onion, chopped
• 1/2 tsp celery salt
• 1/2 tsp Worcestershire sauce
• 3 tbsp fresh lemon juice

Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses with lemon, combine 1 part coarse salt and 2 parts fresh chopped parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

• 2 teaspoons brown sugar
• 1 lime, cut in wedges
• 1.5 oz Cachaca (Brazilian sugar cane rum)

Muddle lime with sugar in the glass. Fill with crushed ice. Add Cachaca and stir well.

This is one helluva port…

A non-vintage ruby port from W. & J. Graham’s. Very dark in color, nearly black and definitely opaque. I found it’s aroma to be full of plum and prunes. Its not too alcoholic and is very well balanced. I paired it well with a 70% cacao dark chocolate bar. Its a great port to have always open. I’ve heard it referenced as a “beginner’s port”. I think it’d fit that reference well, however, its also very nice on the experienced drinker’s palate.