Burnt Pine Nog Cocktail

Bring some class and drama to your New Year's Eve toast with a classic holiday cocktail, finished with a crisp, caramelized topping created with a Bernzomatic torch. The torch was designed by some of America’s favorite chefs, offering the unique twist of some real flair. Always follow manufacturer instructions for use and safety. This recipe for a Burnt Pine Nog Cocktail was created by Ivy Mix, head bartender and co-owner of Leyenda in Brooklyn, N.Y.

Burnt Pine Nog Cocktail

Prep Time

-  

Cook Time

-  

Serves

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Bring some class and drama to your New Year’s Eve toast with a classic holiday cocktail, finished with a crisp, caramelized topping created with a Bernzomatic torch.

The torch was designed by some of America’s favorite chefs, offering the unique twist of some real flair. Always follow manufacturer instructions for use and safety.

This recipe for a Burnt Pine Nog Cocktail was created by Ivy Mix, head bartender and co-owner of Leyenda in Brooklyn, N.Y.

Photo provided by Bernzomatic/Ivy Mix.

We also featured some fun recipes in November using the Bernzomatic and they can be found below:

Find a recipe for Apple and Brie Brulee here.

Find a recipe for Potato and Cauliflower Au Gratin here.

Find a recipe for Sweet Potato Crumbles here.

 

Ingredients

Egg Nog (note: store-bought egg nog may be used instead)

  • 3 egg yolks, fresh
  • 1/3 cup  confectioners sugar
  • 1/3 cup cream
  • 3 fresh egg whites
  • Pinch sea salt
  • 1 dash nutmeg to taste if desired

Cocktail Infusion

  • 2 ounces quality bourbon
  • 2 ounces Jamaican Rum
  • As needed Pine sprigs

Preparation

  • 1 Using the Bernzomatic ST2200 Detail Torch, slightly burn about 4" of a Christmas pine sprig. Following, add 2 oz. bourbon and 2 oz. Jamaican rum and let it sit overnight.
  • 2 Whisk together egg yolks and 1/3 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, add 2 oz of the cocktail infusion. Cover and refrigerate for one hour.
  • 3 Beat in cream. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Fold egg whites into egg yolk mixture.
  • 4 Add in remaining infused spirit.
  • 5 Using the Bernzomatic ST2200 Detail Torch, flame another strand of pine for garnish​.
  • 6 Note: if using store bought eggnog, complete step 1, then fold cocktail infusion into eggnog, garnish with torched pine sprig and enjoy.

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