Episode 15 - It's Be-Eggin' to Look a Nog Like Bishop

It’s that time of year again.  You know the time I mean.  Friends, family, drinking.  This time around, the Gentlemen of Elegant Leisure, try a couple of timeless classics from the chilly cold drinkin’ season.

Jason found a recipe on Michael Ruhlman’s site for 30 Day Egg Nog.  He checked his watch and thought, “What the heck, I’ve got 30 days.”  Click on the link above to see the recipe on his site, as well as read a little more about the science behind it.  Makes a damn fine drink too!  In fact, check out all his recipes.  He's great!

30 Day Eggnog
Michael Ruhlman from ruhlman.com
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• 2 cups of sugar
• 1 litre bourbon
• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup Cognac or brandy
• 1/2 cup Myer’s dark rum
• pinch of kosher salt
• 12 yolks

Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.

Add the remaining ingredients and stir to combine.
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Transfer the mixture to a 1 gallon glass jar and tightly seal the lid. (Or put it in a bunch of smaller containers.)  Place in the refrigerator for 30 days.
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Serve topped with sweet meringue and nutmeg if you wish

You don’t have to wait 30 days to drink it though.  You can drink it right now.  Go ahead.  It’s super boozy and wonderful.  Just think how nice it would be to slowly work your way though this between Christmas Eve and New Years!  This recipe makes about 3 quarts!

At the end of A Christmas Carol by our old friend (and fellow Gentleman of Elegant Leisure) Charles Dickens, Scrooge tells Bob Cratchit that they’ll discuss their future over a “Christmas bowl of Smoking Bishop”.  Well, you’ve got to try that, right?  With a little search of the internet, we found that seriouseats.com had a recipe from Esquire Magazine and David Wondrich that we just had to try.  Check out the history of this drink here while you’re enjoying it.

Smoking Bishop
-David Wondrich published in Esquire Magazine
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• 1 bottle ruby port
• 1 cup water
• 1 medium orange
• 20 whole cloves
• 2 ounces sugar
• Pinch each of fresh grated ginger, fresh ground nutmeg and fresh ground allspice
• 4 - 6 ounces cognac (optional)  Yeah right.  We put it in.  You should too.

Wash the orange and pierce the skin with the cloves, leaving the buds protruding from the orange skin.  Continue until the orange is well studded with cloves.

Place the orange on a baking sheet and bake in a preheated 350 degree oven until the skin is lightly toasted, 60 to 90 minutes.  Remove from oven and let cool.

Heat port and water in a saucepan until gently simmering.  Stir in sugar and spices.
Cut the orange into slices and add it and its juice to the pan of port (or get fancy and put it all in a warmed bowl) along with cognac, if using.  Stir and serve.

The best thing about both these drinks is that you do the work early, and then you get to enjoy them along with the folks you’re sharing them with.   That’s right.  Share.  It’s the season of giving for crying out loud!  Speaking of sharing, check out our instagram page for pictures and videos of these drinks.

The Gentlemen of Elegant Leisure wish you all a safe and happy holiday season.  Don’t do anything super crazy.  This is our 15th episode and we’re finally officially on iTunes.  We want you back for many, many more.  

Cheers!

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