Holidays in the bottle

Posted by TraderTiki on October 21st, 2007 — Posted in Bourbon, Hot Ones

As the month of October beings to wane, and the weather grows cooler, the desire to build a hefty layer of fat and hibernate until spring grows ever stronger. And what better way to nurture this craving than with alcohol and dairy products!

Two products now appearing on shelves, at least in the local liquor stores, are Evan Williams Egg Nog, and Coronado Rompope.

 Evan Williams Egg Nog and Coronado Rompope

Egg Nog has a long standing tradition as a fine holiday (or anytime) drink with uncertain origin. Certainly an old egg flip and egg nog have something in common, but the actual inspiration and name are unknown. I’d suppose the first chicken farmer with too much time and Brandy on their hands, but I’d prefer to let that dog lie, and enjoy what we have before us. The stores are just beginning to fill with Premium Egg Nogs from local dairies, but sadly bereft of the alcohol! Well, Evan Williams has corrected that oversight with their Original Southern Egg Nog. Unfortunately for those seeking more information,  this product is not listed on the Evan Williams website, so my information has to come straight from the bottle. The liquor mixture is a bit different than what I’m used to in an Egg Nog, the usual for me being Brandy and Rum. Here, the producer has listed Kentucky Straight Bourbon Whiskey, Blended Whiskey, Rum and Brandy. Strange, wouldn’t adding straight Bourbon to blended Bourbon just make blended Bourbon? I may need to call in the experts on that one. Either way, it’s a delicious product drunk straight, or as I prefer to use at, as a bit of tipple in my morning coffee. I usually prefer my egg nog hot, but this is recommended to be served chilled, with a garnish of nutmeg, cinnamon or mint. The flavor is very eggy with a rich texture, and at 19% alcohol, it’s got a little bite. The only thing missing is the bit of cinnamon or nutmeg, but that’s likely to allow the imbiber to spice as desired. It’s no homemade egg nog (a subject to be tackled later), but it’s ready to serve at a moment’s notice.

The next item spotted is the bottled version of a Mexican tradition, known as the Mexican Egg Nog, Rompope. Rompope is a traditional drink in Mexico, served on Holidays and other festivities. There are a few key differences to Rompope, in that it is traditionally rum based, and given vanilla flavoring. The flavor is definitely strong on the vanilla, with no spice to it, and at 10%, the alcohol offers no bite or kick, so it is nothing but rich smooth vanilla. This is still a relatively new discovery for me, so I’ll have to spend some more time with it, and I’ll certainly be trying my own batch this winter. The dairy produced here in Oregon is exceedingly spectacular, and I expect will serve very, very well.

I’ll have to finish these bottles soon and begin making my own version of these classics. May my KitchenAid last the season!

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1 Comment »

Comment by Diha

I from Mexico and I like to tell you a little more about rompope.
Rompope was invented in the beginnings of Colony Time. Traditionaly rompope is awarded to a convent in Puebla State, in center of Mexico. Rompope was made only for nuns in convents, and very few people can drink it.
Later, nuns beguns to prepair it for sale it. Although it only was made in convents by nuns. Recently rompope is market in factories outside convents.
Few people in Mexico made theirs own home made rompope.
Usually in Mexico rompope is use to made desserts and others dinks too. Rompope is drink slowly in little portions (in tequila shooters) like appetizer or dessert by it self.
And you can find, in Mexico, diferent flavors of rompope especially in the convents.
Sorry for my english.

Posted on December 31, 2007 at 11:58 am

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