Egg Nogg Part 2
Food
Among the people I sent it to was Gary Regan, author of a number of fine books on whiskies and cocktails (http://www.ardentspirits.com). He sent me this email: Hi Jeff: I wrote to Dale DeGroff, and sure enough, the original recipe came from a relative of his! Heres what he wrote back: Hi Gary, The recipe that Jeffs dad adapted from the Four Roses ad was My Grandmothers brothers recipe. He submitted the recipe to them in some kind of contest and the four Roses Pr people or who ever handled the advertising in those days sent a release for him to sign for its use on the bottle and in ads. His name was Dominic Gencarelli, he owned a Granite quarry in Rhode Island among other things. He was an engineer and figured out a way to build stone jettys into the ocean without renting barges and tugboats. His Italian stone cutters cut the stone in the quarry in such a way that on side the stone was flat and the trucks could drive out on the jetty as it was being built. he built a lot of the jettys along the east coast especially in New England, but some here on Long Island as well. He always had two bowls of the punch at Christmas , one for the kids and one for the grown-ups...here is the recipe., and incidently what made the recipe special was its lightness twice as much milk as cream and the white of the egg whipped stiff and folded in to the mix , so it was almost like clouds on top of the egg nog; EGG NOG (Uncle Angelos) 1 batch (6 people) 6 eggs (separated) 1 qt. milk 1 pint cream 1 tbsp. ground nutmeg 3/4 cup sugar 3 oz. bourbon 3 oz. spice rum Beat egg yolks well until they turn light in color, adding half a cup of sugar as you beat. Add milk, cream and liquor to finished yolks. Then beat egg whites until they peak. Fold whites into mixture. Grate fresh nutmeg over drink. Cheers Dale DeGroff aka "http://www.kingcocktail.com/index.html" King Cocktail - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner@comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943
1/2/03
Egg Nogg Part 2