This is the bar at The Crystal - nice, old wood bar with lots of mood!
Here is the recipe -
Note: If you are somewhere in the northern United States this weekend, freezing and snowing like mad -- this drink will have you mowing the lawn at 2 AM - ripe and ready to celebrate the season.
Enjoy, God Bless, and Merry Christmas from Silk Regimental
- 12 egg(s)
- 1 cup sugar
- 1 bottle brandy
- Pinch of ground allspice
- Pinch of ground cinnamon
- Pinch of ground cloves
- 1 bottle dark rum
Separate the eggs. Beat the whites until they form a stiff froth, and the yolks -- to which you have added the sugar -- "until they are as thin as water," as the professor advises, gradually adding 4 ounces brandy (spiceaholics will also add a pinch each of ground allspice, cinnamon, and cloves). Fold the whites into the yolks. When ready to serve, give it another stir and then put 1 tablespoon of this batter in a small mug or tumbler. Now add 1 ounce brandy (although some die-hard Dixiecrats prefer bourbon) and 1 ounce Jamaican rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. This one may require practice and a certain amount of fiddling, but it's well worth the effort. Note: Some people find the milk too rich and filling, so they use half hot milk, half boiling water.