When Bobby said, let’s do a holiday show I was pretty excited, because I could just imagine all of the strange Christmas spice-laced recipes were out there. Plus there is nog.
I expect there is little love out there for nog. The name is brutish. It is made with raw eggs. It is thick and sluggish and heavy and is spiced in a manner only 50% of the population enjoys. But nog has history; it’s been around since the times when people drank whatever was put in front of them. Nog likely comes from medieval England derived from a hot milk drink popular with the aristocracy the name itself given for the small wooden mug it was served in called a noggin. Nog was first spiked with rum and sometimes even Madeira. When it made its way to North America in the 18th century, it was promptly Americanized with bourbon.
With that kind of extensive background, the kind of alcohol added to the cream base really is wide open. Bobby combined brandy and rum in his nog along with the typical Christmas spices (allspice, nutmeg) we’re all familiar with creating a combination I would say made the best fortified nog I’ve had in my life.
Then Bobby surprised us all and turned a lump of fudge into a delicious drink. Lisa brought some peanut butter fudge that was amazing in itself, but Bobby decided to use it as the base of another cocktail turning out a complex and very tasty dessert cocktail.
But what brings these cocktails and this show concept together is the holiday itself regardless of the many traditions people have adopted over the years from different cultures and even manifesting from the circumstances toward solving problems or managing our lives. Regardless of what the holidays mean to any of us, it’s a time that calls all of us home to be with good friends and family. Where we can have some nog.