The perfect winter elixir to celebrate the US gold medals

Xania Woodman of the Las Vegas Weekly wrote a great article on Wirtz Beverage Nevada's master mixologist's take on a classic...

While it might seem intuitive to curl up on the couch with something hot and spiked to watch the 2010 Winter Olympics in Vancouver, I have another suggestion. Mixological forefather Harry Craddock included in his Savoy Cocktail Book (1930) one called the Olympic Cocktail, which employed one-third each orange juice, curaçao, and brandy, served up.

Mixologist Drew Levinson’s updated creation swaps fine Cognac for generic brandy, Clement’s rum-based and Creole-spiced orange liqueur for simple curaçao, and introduces orange bitters for an even more complex, sophisticated orange flavor. An homage to Craddock, 80 years later.

“I just liked the idea of twisting and modernizing a vintage cocktail,” says Levinson. “The Courvoisier Exclusif was the first cognac designed to be utilized specifically in cocktails. The Creole Shrubb is a version of a classic product that was created by Clement Rum from Martinique. It utilizes a rum base with Creole spices and essence of orange zest to bring a beautiful, complex orange flavor to the cocktail. The dash of orange bitters further integrates the flavors creating a sophisticated cocktail. I’ve always thought of bitters as the ‘salt and pepper’ of the cocktail world. It enhances and integrates the flavors that are already present in the dish/cocktail.”

2010 Olympic Cocktail:

1 oz. Courvoisier Exclusif Cognac

1 oz. Clement Creole Shrubb liqueur

1 oz. freshly-squeezed orange juice

Dash of Angostura Orange Bitters

Method:

Shake over ice, strain into a chilled cocktail glass. Garnish with an orange twist.

Drew's Pumpkin Spiced Eggnog

I am sure that everyone has at least one childhood memory of this frothy beverage. Eggnog has long been a winter Holiday tradition for hundreds of years; yet the history of eggnog has been under debate for nearly as long. It is said to have originated in or around England in the 17th century and was traditionally made with eggs, sugar, nutmeg and milk.

The closest form the the eggnog we know today is from American colonial times where a egg based beverage was mixed with "grog" a term widely used for rum. this "egg-n-grog" eventually became the eggnog that we can now find stocking our refrigerators as soon as the thermometer drops.

Here is a recipe courtesy of Wirtz's Beverages master mixologist Drew Levinson...

Pumpkin Spice Eggnog

1 oz. Spiced Rum (Kilo Kai or Sailor Jerry)

½ oz. Courvoisier Exclusif Cognac (VS or VSOP works)

5 oz. Old Fashioned Eggnog, recipe follows

Dash Ground Pumpkin Spice (or Hiram Walker Pumpkin Spice Liqueur)

Shake ingredients with ice, and strain into a chilled Wine Glass.

Garnish with freshly grated nutmeg on top.

Eggnog can be purchased at the grocery store or if you are feeling ambitious you can make your own fresh version!

Eggnog from scratch

12 jumbo eggs

½ lb. granulated sugar

1 qt. whole milk

1 qt. heavy cream lightly whipped

1 tsp. vanilla extract

½ tsp. cream of tartar

Separate egg yolks from egg whites. Beat yolks in a large bowl. Gradually add sugar. Beat until mixture thickens; stir in milk, & lightly whipped cream. Cover and chill for 3-4 hours. In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Fold whites into chilled mixture.