#tom kitchin

[snowwhitelass]

Instagram

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[transparentdreamruins]

📷 samheughan IG

[sgiandubh]

Friends and friends of friends a network make

Boys are back in town, no rings (Real Life, not Instabuzz) and active networking:

In this case, those who are missing from the pic are as (if not more) important as those who made it, riding in the rain.

Let's unpack:

John Laurie, Managing Director at the Glenturret distillery, where my personal favorite blend (oh, well, The Famous Grouse - I know, really LOL, but it is what it is) is made. A long, interesting career that started in 2000, as General Manager of a fitness club network headquartered in Irvine, California (LA Fitness) and got him more and more involved in whisky business since 2014, as General Manager of Edrington, the Macallan distillery. If it sounds familiar to you, well... always remember that #silly old slogan on the Pall Mall cigarette packs: 'wherever particular people congregate'. I know I do 😎.

Something immediately piqued my interest in this short bio: 'opened a fine dining restaurant that achieved a Michelin star inside 7 months'. And it is, of course, true: part of the reasons I am always using LinkedIn to place people, is that it would be counterproductive to blatantly lie, there. Or childish: even McSideburns knows that, with his very empty page and 1 contact - but what the hell do I know, though, he's more private than if he worked for the MI-6.

The one starred Michelin restaurant who got 'le macaron' in seven months is The Glenturret Lalique Restaurant, that opened in July 2021, on the distillery's premises and got it by February 2022. The first time a distillery wins a Michelin star, by the way:

Now, where did I read a similar business story, not so long ago and wrote about it? Oh, that's right, Tom Kitchin's first restaurant in EDI apparently followed the same yellow brick road to instant success, back in 2007:

Again, I am sensing a theme, here. Associating with young, dynamic and daring entrepreneurial voices in the whisky business. Not exactly the manwhore, closeted gay, peasant and crook some hypocrites would like to portray. I have to say, I am always, always over the moon glad to see the real thing showing up from time to time: a consistent effort to get things done, properly.

But sure, you believe what you want. I cannot force anyone to go beyond a sometimes very limited world view.

Second person being missed is David Coulthard, F1 legend, but also...

Company Director at Whisper Films, one of the most dynamic, fastest growing UK media groups. He founded it in 2010, along Jake Humphries, BBC F1 commenter extraordinaire and Sunil Patel, a former BBC producer, but also a Board Member of the Edinburgh TV Festival:

And for those who might not know it (I didn't), Coulthard hails from Dumfries & Galloway. Mmmhm. Well done, S. Well done.

S knows exactly what he's doing, where he's going and when and with whom he is seen. By this point in time, I think we might safely think his somewhat lackadaisical recent Insta follows (Romanian female MMA athlete? ROFLMAO, really and I howled) as gently trolling this very obsessed invested fandom. As I wrote it many, many times already, the Scottish Mafia is a reality - and good for him, really, to use what is readily available. And if you still had any doubt that was a business informal meeting, The Highland Chieftain tagged SS in his story.

He's going to laugh all the way to the bank, this one. You'll see. Great news and I will always be here to put it in context. Some of the things being heavily peddled around in here might not be very interesting to me - but this yes: this is exciting.

Also, many, many thanks to the two of you who immediately keep me up with these: you know who you are and you are loved, of course, why even ask?😘🙌

[maximumwobblerbanditdonut]

As chef Tom Kitchin comments, the restaurants of his Kitchin group such as The Kitchin, (in Leith) the gastropub The Scran & Scallie (Stockbridge neighbourhood) and the KORA bar (Bruntsfield neighbourhood) and The Bonnie Badger (located in the heart of East Lothian) will be the first venues in the UK to serve SH's Wild Scottish Gin. There is no mention of any other restaurants in Edinburgh or in the rest of the UK serving or promoting SH’s alcohol.

It is a friendship based on mutual interest in benefiting: “I promote your drink, and you promote my local restaurants in Scotland.” Since MiK1, when Tom Kitchin and his restaurant were part of the show, Tom has tried to attract his new diners - Outlander fans tourists visiting Scotland - by offering Sassenach whisky cocktails 🥃 in his restaurant, and now will be promoting a new cocktail with Wild Scottish Gin 🍸 This is about how SH's booze came to the UK by Tom Kitchin’s hand in Scotland; otherwise, nothing would be known about SH’s Gin in a universe of over 110 Scottish gins and over 60 distilleries currently producing gin in Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

@Scottish Field

By the way, michelle_methven_productions and its team were in charge of SAM HEUGHAN x SASSENACH GIN. SH forgot to mention it. - Photographer @dave_foster_ - Camera and drone @johnduncanfilmmaker - Camera @jonnielewisfilm

[bcacstuff]

Timeline 6 January 2023 - March 2023

For completeness and to consult when there’s discussion about his whereabouts. In addition to the previous timelines.

Timeline 6 covers 1 January 2023 - 29 March 2023

For previous dates see timeline 5

January 1st 2023 New years Day was spend in London with his friends, the Nics, MN and Sarah, Big Red and fiancée.

January 5th he posted a video announcing MPC partner for 2023 and a Live IG on January 9th. (video is recorded in December 2022 in NYC)

January 6th Wedding of Graham McT and Garance at Borthwick Castle where GMT also celebrated his Birthday (Jan. 4th). More pictures were posted later on

9 January Live IG from a hotel room, most likely at the Kimpton Edinburgh

As of January 11th he was spending some days in NYC, a fanpic and pappics, another fan pic a day later, some IGS pics and video from him self and another fan pic

18 January Starz announced OL has been renewed for an eight and final season and BOMB is officially greenlit

25 January at Burns Night he posted a video mixing a cocktail from his home

28 January Sam and Graham posted a video being together, most likely in London as Graham posted from London in the week before. Clothing and tags on the post give away they were doing a photoshoot for the book cover of the next CL book.

Filming of OL is still going on in January and February

4 February S posts a video of him and Valboo at EDA for MPC

On February 6th he's spotted at EDA Glasgow by a fan who took a fanpic

February 7th a teaser for the trailer of LA is posted saying the trailer will be there on VD

9 February a picture was posted by Kora by Tom Kitchin (Edinburgh) about a recent visit there.

11 February he's participating at the Hyrox Glasgow event with Nic R. The Nics stayed at his place.

14 February, VD, the trailer for LA is released, and a second version, and there is a Live IG via zoom with S (at his home) and PCJ.

Meanwhile buzz is spreading, some of the actors wrapped on filming OL, while others and extras clearly are still working. S was clearly still filming on 14 February. The driver posting the last week and Sophie's trailer getting removed on February 23. Word got out that on February 24th there's a wrap party, and a thank you for the extras

22 February he recorded a podcast for the Scotsman food and drink at the Ubiquitous Chip in Glasgow (also see below, March 3rd)

24 February the wrap of S7 is officially announced, we get an overload of BTS and lots and lots of pictures, videos and other footage and a bonus of the wrap party which was at the Platform, or better known in Glasgow as The Arches.

1 March he shows up at the Stravaigin in Glasgow, apparently for some PR for his booze by several influencers

3 March the new episode for the Scran_podcast for Scotsman food and drink is announced and released the next day.

4 March S was at Chichester doing a Q&A for students,

Apparently he went from Chichester to London as he was papped on March 6 and posted a selfie, working out on March 8th at the Soho hotel. Another fanpic was posted a week later and a video of him running in London was discovered.

On 11 march he was revealing his 'Sassenach Scrambler' at the Scottish Bike Show in Edinburgh. A fanpic at the venue

A fan spotted him at the airport in Brussels on March 17th, apparently stayed the week or days before in Belgium and was heading to London though didn't know what his end destination was.

23 March, a teaser and the release date for OL S7 was announced.

25 March Charley McEwen posted a selfie with S. Since PCJ is in London as well, it's quite certain that the LA promo was recorded around this date.

29 March the 'new project' he hinted about on a podcast is finally revealed. The Couple Next Door will be filmed in Leeds and Belgium. He posted a birthday video for Dries Vos the same day, saying it was his first day on set for CND.

Other timelines:

Pre Hawaii timeline

Timeline 1 August 2020 Timeline 2 September 2021 Timeline 3 February 2022 Timeline 4 August 2022 Timeline 5 October 2022

[christinamac1]

Safe or septic – Japan's nuclear wastewater dumping

RNZ, From The Detail, Tom Kitchin, co-host of The Detail @inkitchnz tom.kitchin@rnz.co.nz 11 July 23 There are diplomatic headaches and heated scientific debates after Japan revealed plans to dump the wastewater it’s been using to cool the Fukushima nuclear power plant – in the Pacific.  …………………………… Sea and ground water has been used to cool the damaged reactors, and now there’s about 1.3…

[adashelbysaysshutup]

Gangsta - Tommy Shelby P.3

Part 2:

Previously on Gangsta - Tommy Shelby:

"I do."

That was it.

Grace had for-filled her promise, because she died right there in Tommy's arms, on that ballroom floor.

And stood in the corner of the room watching the chaos, was Tatiana. She wasn't even phased, she just continued to sip her champagne, whilst occasionally cheering her sister Sasha.

✞︎

Every night since Grace's funeral, Tommy had been staying outside. He wouldn't dare sleep, only ever staring at a campfire, sorting through his jumble of thoughts. He couldn't get his mind off of her, and how much he missed her.

Thomas returned every morning to say hello to Charlie, and feed the horses. But as soon as night fell, he would disappear off to the fields again with a lighter and his horse. Quite frankly, he had everyone worried, even Michael.

Tommy wanted to see Polly and Michael and so he did. She was severely worried about him but was shut down immediately.

"That's all. You may leave now." That was all Thomas said when asked about his well-being.

As Arthur saw Polly and Michael walk into the living room, he jumped up from around the fireplace. "Right, let's go."

"Uh- we've already seen him-" Arthur simply looked over to Ada.

"He wanted to see people in a particular order." She explained after seeing her brother's questioning eyes.

Polly stepped forward. "I can normally read him, but right now he's difficult to read, so be careful."

"I thought it was a fucking family meeting? All of us together I thought?" John questioned.

"Eh."

"John, he's grieving. To see everyone together would be too much."

"Yeah. Uh- well come on john." Arthur patted John's back.

"Oh and Arthur? We need him back. Solomons and Sabini have already sent condolences and flowers, So it won't be long until they come trotting up the A1 like wolves."

"Go on, there's a timetable." Ada ushered her brothers.

"Only good news."

"It is only good news, Pol," Arthur muttered back, then stepped into Tommy's room.

"Here we fucking go."

"Well, there he is." Arthur pumped, the air slightly.

"Hello boys."

"We uh- Didn't get a chance to meet you after the funeral. Actually, you disappeared on us but uh- Me and John just want to say that-"

"Arthur shut up." Tommy dismissed. "All right, Talk to me." He was pacing now.

"We got to Angel at the hospital where he laid. Cut his throat. He's dead." Arthur motioned with his hand. "Cleared out the rest of the Italians out of the south of the city."

It was John who spoke this time. "They most likely went back to the Black Country, but we told Betty Kitchins to keep her moving."

"And Betty sends her condolonces." Arthur continued speaking.

"And what about the old man?" Tommy pressed.

"We interrogated his boys."

"Yeah. He went to Liverpool. He's waiting for an immagrant ship to new york." John was hovering over a chair, as he was too pissed off to sit down.

"When."

"Berthed ship sails saturday," John replied.

"Alright. I have contacts, people in the Cunard, and Liverpool. They'll have passenger lists, they can get you to the point of departure. You pick him up, and you bring him to me." Tommy was pointing at Arthur with yet another cigarette, staring him square in the face. "Who's he got traveling with him?"

"His Wife," Arthur murmured. He knew that if Tommy found out, he would not be merciful.

"What?" He leaned forward.

"His wife,"

"Okay. So shoot her and bring him to me." He shrugged. This man had no mercy when he ordered the murder of Tommy in cold blood, so why should he show any to him and his wife?

John became visibly nervous, fiddling with his hands and cracking his knuckles. "Uh, Tommy, Mrs. Changretta was a teacher at our school."

"She's a good woman Tom. A good woman."

Tommy nodded his head. "Well if she's a good woman, then she'll go to heaven aye Arthur. Just do what's on the list, nothing else, then burn it. And Don't speak on the phones, the fucking Secret Service is listening." He sighed once more. "I want the old man alive. I wanna do it myself." Arthur stood up and accepted his fate, and expected John to join him. Except he did not.

"Right, that's it. You can go now."

"Tommy, if you haven't got a bird here you're gonna have to tell us something."

He was quickly dismissed. "Ask Polly."

"Not Michael? Hm?"

"What? The fuck are you on about John."

"Not Michael?"

"Not Michael no. Cause Michael deals with legitimate business."

"You saw him before us." John pouted. He was pissed.

"John- Not now." Arthur interrupted but it was too late.

"Wait what did you just say?" Tommy asked, staring at John with disbelief.

"You saw Michael before us."

"Fuck sakes John." Arthur was shouting now. He knew what it was like to lose a loved one, and he knew Tommy had a lot on his plate.

"Yes. Because legitimate business, John, Is the priority. Legitimate business-"

"Since when?"

"SINCE MY FUCKING WIFE TOOK A BULLET MEANT FOR ME," Thomas screamed, shoving everything off the table, and waving his finger at John.

"Yeah, Well you didn't seem very upset when you were eyeing up that Russian bird. Secret service this, secret service that, Blah Blah Blah. Yet you still don't tell us shit. We're a couple of fucking toy souldiers. Do this John, Do that John, KILL YOUR FUCKING TEACHER JOHN." His hands slammed down on the table angrily, Making Tommy slightly surprised.

"This is how it's going to be. All right, listen to me, There's gonna be a little war, I'm a little place that nobody gives a fuck about. And the side that is gonna lose needs a little bit of help, they're willing to pay. When that business is done, legitimate business is the priority. Now do what's on the list, and FUCK OFF."

"Oh... and er John? What did you say about the Russian bird?" Tommy knew exactly what was said and quite frankly he was hoping nobody had noticed.

"Nothing."

"Hm." He sat back down as John left the room.

"And when are you coming back? Huh?" Arthur inquired, just as Polly had asked.

"I'm back Arthur."

"Right."

[scotianostra]

Happy Birthday "Celebrity" Chef Nick Nairn, who turns 62 today.

Born January 12th 1959 in Stirling, Nick grew up in the village of Port of Menteith and attended McLaren High School in Callander before joining the merchant navy at the age of 17 in 1976, serving as a navigator until 1983.

During his travels as a navigator, Nick developed a passion for food and the exotic dishes he'd experienced on his travels, and this proved to be the driving force behind his desire to teach himself to cook. In 1986 he opened his first restaurant, which won him the Scottish Field and Bollinger Newcomer of the Year Award. Four years later he became the youngest chef to earn a Michelin star for his restaurant in Scotland.

After this he went on to open Nairns restaurant in Glasgow in 1998 and a cook school in 2000 at Lake of Menteith. In 2003, he sold his restaurant in Glasgow to concentrate on the cookery school, although he also undertakes a range of corporate work.

Nick was awarded an honorary doctorate by the University of Stirling in 2007 for his contributions to Scottish cooking and healthy eating campaigns. He was awarded a second honorary doctorate from Abertay University in June 2016.

From restaurateur to celebrity chef, Nick Nairn has had a long and pioneering career in the UK food industry. A familiar face due to his many high-profile television appearances, Nick is equally famous for his staunch support of top quality Scottish produce, and passionate advocacy of healthy eating.

Just two weeks before the world shut down last March, Nick had opened his new restaurant in the town of Bridge of Allan, where he now lives. While the venture right now will be losing him a lot of money he has his Tv career to keep the wolf from the door and has been on our screens along with Deacon Blue drummer Dougie Vipond in The Great Food Guys.

While the hospitality business has been one of the industries hardest hit Nick has shown his charitable side by cooking up complimentary grub at his Nick’s on Henderson Street restaurant for those struggling neighbours.

The celebrity chef has also supported Street Soccer Scotland, which helps socially disadvantaged people through football, although I have no idea why they use the US term Soccer!???Nick and Edinburgh born chef Tom Kitchin also support the charity Mary's Meals which helps provide chronically hungry children with one meal every school day.

[meneatyoghurt]

"Tom Kitchin allegations lift the lid on toxic culture in Britain's top kitchens"

Literally, what lid? There was no lid. It's very well known that professional kitchens are extremely toxic environments. When are we going to stop pretending to be surprised at this stuff?

[sgiandubh]

Anon rebelde.

Muy buenas noticias para los negocios de Sam. Su asociación con una estrella Michelin para su ginebra y su whisky es todo un acierto. Restaurantes de nivel superior con clientela selecta que pueden apreciar la bebida sin la sobreetiqueta OL

Dear (returning) Anon Rebelde,

Siempre es un placer leer tus preguntas/comentarios. Y gracias por venir aquí tal como eres, en tu idioma nativo: ¡esta página se enorgullece de recibir a todos los shippers con los brazos abiertos, en cualquier momento!

Y ahora, por tu pregunta, que en realidad es un comentario, muy bienvenido:

'Some very good news for Sam's business ventures. His partnership with a Michelin star for his gin and whisky: now, that's quite something. High-level restaurants, with a select clientele who can appreciate his spirits without associating them to OL.'

Yes. These are very good news, indeed. As far as I could check tonight, the gin is still not on the online menus of any of the four venues Kitchin owns in Scotland (The Kitchin, the Scran & Scallie gastropub, Bruntsfield restaurant KORA and The Bonnie Badger Inn in Gullane). However, the whisky is, except for KORA - with a rather steep price tag and exclusively served at the bar:

At least two of these are on a personal to-dine list and I whistled in awe at the spectacular French wine selection of The Bonnie Badger. On the UK's hospitality scene, Tom Kitchin is a bit of a superstar, since 2007, when he got his first (and, to date, only) Michelin star at just 29 years old - youngest chef ever to get it, worldwide - and after being in business for just about 6 months. That also means he's somewhat controversial, being accused of digging in the staff's tip box from time to time or shouting and banging pots and pans - the usual cantankerous demeanor of a true hands-on chef, a notoriously demanding job. He can't be worse than Marco Pierre White, though (whose memoir, Devil in the Kitchen, I warmly recommend, by the way).

That being said for pure context, I am over the moon for S. Great job and so well deserved! As for OL, well: I found it very interesting that the farther we go away from the EDI flagship restaurant, the less relevant and present it is -"in collaboration with SH from OL" at The Kitchin, then 'The Sassenach by SH' at the gastropub (EDI aswell) and then just 'The Sassenach' at the inn (coastal village). And that, Anon, is a very clever strategy: it means the locals will appreciate it for what it really is - a probably excellent blend.

Grandma's bragging about his 500-ish bottles first white label bourbon batch sounds ridiculous, when compared to this:

Eres siempre la bienvenida, Anon Rebelde!

[maximumwobblerbanditdonut]

MARKETING AND PROMOTIONS A quick look at the transformations of cultural journalism in Edinburgh with irrelevant news.

The blended Scotch The Sassenach whisky🥃 graced the whisky trolley at The Kitchin, SH’s dream.

SH and Tom's friendship since MiK1 forms the backbone of this strategy for SH’s fans overseas tourists, potential new customers and consumers of The Kitchin arriving in Scotland to book a table at The Kitchin Group. This is not a whisky that Scots drink, frequent customers at The Kitchin Restaurant, aren't concerned with SH’s booze, the single malt scotch list proves it and Tom Kitchin knows it. SH's move is to get into the UK market, especially Scotland because his target has always been his big fans' markets the US and Canada. Anyway, one hand washes the other.

Kitchin’s Group already has several Scottish Highland landscapes whiskies:

The Highland region of Scotland is in terms of area, the biggest whisky-producing region. It extends from the Orkney Islands in the far North, down to just above Edinburgh and Glasgow. Scotland is home to many islands, and this section includes the six whisky-producing Islands - The Orkney Islands, Lewis, Mull, Skye, Jura and Arran.

Sassenach's presentation at The Kitchin is a limited-edition whisky cocktail: whisky sour with freshly hand-squeezed lemon, egg white, Douglas fir syrup made from Deeside fodder fir, adding a unique efflorescence and finishing with orange bitters. If it is found on the cocktail list, its price will be £14.00 (U$17).

It's good to see Tom Kitchin puts the Highlands in the spotlight 🥃 The inspiration for Loch Lomond Distillery (where SH's whisky is made) comes from the physical beauty of the Highland region in which it is located.

Too bad Kitchin has never been interested in the Scottish ambassadors of the Highlands distilleries with their brands of whisky. And he was only interested in an actor, a momentaneous figure who invited him to his program.

Sassenach 🥃 Blended Whisky is now offered as a dram on all Kitchin's Group drinks menus ahead of the festive period. But the offer is not free, what will happen when the festive period is over and the offer ends?🤔

@olysia You forgot the line exclusively in the UK 🇬🇧

@Olysia. Excuse me, but you’re wrong and misinterpret the words, hate implies an emotional aversion, a feeling. I have no feelings towards him. I don't worship idols. No person with a minimum of education does. You said it right, an opportunist and he promotes Scotland when it suits him. He doesn't promote Scotland in the restaurant, it's Tom Kitchin, not him. Sam promotes himself like always and uses the people.

[bcacstuff]

In Edinburgh at Tom Kitchin last weekend...

[thetruthwilloutsworld]

Instagram korabytk

Sam was recently at the restaurant Kora in Edinburgh owned by Tom Kitchin, he met the staff, sampled the sassenach spirits cocktail and enjoyed an evening meal.

[barinacraft]

Hot Buttered Rum - Hoopla, History & How To

Rum Is Better With Butter

Hot buttered rum is perfect for winter nights and Christmas holiday drinks in cooler climates. Warm up a single serving or a round of drinks for family and friends with the recipes below.

Behind The Bar - How To Make Hot Buttered Rum At Home

Hot Buttered Rum Recipe:

1 tsp (small slice or pat) butter*

1 tsp brown sugar

1 pinch ground cinnamon and nutmeg

2 oz dark rum

Boiling water

Put the butter, brown sugar and spices in the bottom of an Irish coffee glass or mug. Fill about 2/3 full with boiling water. Top with dark rum and stir. If using a cinnamon stick, the ground spice is probably overkill so eliminate and add later if still desired.

Batter Up The Butter

Buttered Rum Batter (compound butter):

1 stick butter*

4 oz brown sugar

1 tsp cinnamon

1 tsp nutmeg

Mix together the softened butter, brown sugar and spices until well combined. Refrigerate in an airtight container or place in your freezer until ready to use. Unthaw the rum batter several hours ahead of time and follow the instructions above using 2 teaspoons of batter along with the rum and boiling water per cocktail.

{ "@context": "https://schema.org", "@type": "VideoObject", "contentURL": "https://www.dailymotion.com/video/x3txoiq", "description": "Booker & Dax bartender Dave Arnold employs the Red Hot Poker to mix a special hot cocktail for Chinese New Year", "name": "Using a Red Hot Poker to make a Fire Breathing Dragon cocktail", "thumbnailUrl": "https://s2.dmcdn.net/v/DpoDY1WOsPX-Se5t4/x720", "uploadDate": "2021-01-17", }

Red Hot Poker

Note: this site focuses on home bars which, sadly in this case, means we can't in good conscious recommend that you use a red hot poker to char your hot buttered rum while inside your home because of the risks involved. The Popular Science video above with Dave Arnold of the former New York City cocktail destination Booker and Dax shows why this procedure should only be performed by professionals in properly equipped facilities.†

Safety first when it comes to using your bar. Please, always drink responsibly.

History Of Hot Buttered Rum

First Published

Jerry Thomas included a recipe for Hot Spiced Rum in the first drink book ever published in the United States in 1862.‡ It included Jamaican rum, sugar, allspice, cloves, butter and hot water along with an ‘unspiced’ version that was only dusted with a little grated nutmeg on top.

Its predecessor may have been buttered beer or ale with centuries earlier references by Andrew Boorde, Samuel Pepys and others (Harry Potter comes later). The first recipe for Buttered Beere appears to be the one Thomas Dawson penned in 1594 which included beer, eggs, sugar, nutmeg, clove, ginger and sweet butter set to the fire in a pewter pot until almost ready to boil.1

Rumbling, Bumbling and Stumbling

You might as well add fumbling to that list too because the importance of rum to colonial America makes Hot Buttered Rum the perfect NFL team themed drink for the New England Patriots. Later in the season that is.

Mark Your Calendar

January 17th is National Hot Buttered Rum Day!

Other Hot Drinks

Glögg - dry red wine, muscatel, sweet vermouth, Angostura bitters, raisins, orange peels, cardamom, cinnamon, vodka, sugar and slivered almonds.

Hot Toddy - whiskey, honey, lemon juice, boiling hot water and a lemon wedge studded with cloves, cinnamon and/or nutmeg.

Tom and Jerry - brandy, rum, egg yolks, milk, cream, sugar, vanilla, cloves, cinnamon and nutmeg. Replace the brandy with bourbon for a more traditional eggnog.

Zabaglione - egg yolks, sugar and Marsala wine.

References

* - a stick of butter equals 4 oz = 8 tbs which is usually marked off with lines for 1 tbs slices. A pat of butter is smaller (1" sq x 1/3") or about 1 tsp.

† - Red Hot Poker video transcript: Dave Arnold - I'm just testing an idea for a Chinese New Years drink that I'm going to call the Fire Breathing Dragon. In the old days when you went to a bar and got a hot drink they would pull a red hot iron out of the fire and shove it into the drink. The flavors you get from that very high heat from the red hot poker can't really be duplicated by just using hot water from the stove so I made a new version of basically the fireplace hand iron that's electrically heated. Its a new way to accomplish something very old.

‡ - Jerry Thomas, How To Mix Drinks, or The Bon-Vivant's Companion (New York: Dick & Fitzgerald, 1862), 80. Print.

1 - Thomas Dawson, The Good Huswifes Handmaide for the Kitchin (London: Richard Iones, 1594), 53b. Print.

Image: Flickr, djwtwo.