Scroll below for recipes for:

• St. Brigid's Egg Nog
  
• Pusser's Painkiller
  

St. Brigid's Egg Nog

Courtesy, Judy Gifford and Rob Fry

 

NOTE:  This recipe is loaded with everything! Multiple liquors, whole eggs, heavy cream, sugar...Of course, having 75 Jersey cows next door doesn't hurt when it comes to the milk and cream department. If you want to lighten up on the alcohol, consider reducing bourbon.

 

Ingredients:

 

One dozen eggs
1/4 tsp. salt
2 cups sugar
1 qt. heavy cream
1 qt. whole milk
3 cups bourbon
1 cup rum
1 cup brandy
nutmeg to grate

Separate eggs. Add salt to egg whites, beat in mixer until peaking. Add one cup of the sugar, beat until stiff, set aside. In mixer, cream 12 egg yolks with remaining cup of sugar, beat until lemony-colored. Fold egg whites into egg yolk mixture.

Beat quart of heavy cream until whipped and stiff. Fold into egg mixture. Add quart of milk. Add bourbon, rum and brandy. Grate nutmeg over the top. Refrigerate or let sit in cool place for one week. Stir daily.
Makes 5-6 750-ml bottles.

Pusser's Painkiller

Courtesy: Pusser's Caribbean Grille

The Painkiller®

4 parts pineapple juice
1 part cream of coconut
1 part orange juice
2, 3 or 4 parts Pusser’s Rum (Your choice, making this a #2, #3 or #4 Painkiller)

Combine ingredients in a mixing glass. Serve over the rocks with a generous amount of fresh nutmeg on top. Cheers! Painkiller mix is also available at Pusser’s Company Store in Annapolis.