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General Harrison's Egg Nog

General Harrison's Egg Nog


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4

1 rating

December 5, 2013

By

Eva Zaccaria

No milk or cream in this boozy nog? Tell me more!

1

Servings

235

Calories Per Serving

Related Recipes

Ingredients

  • 1.3 Ounces George Dickel Rye
  • .75 Ounce mixture of equal parts egg white, sugar, and syrup
  • 1 dash DeGroff’s Pimento Bitters
  • 2 Ounces apple cider

Directions

Build in a glass or mug and dust the top with nutmeg.

Nutritional Facts

Servings1

Calories Per Serving235

Total Fat0.7g1%

Sugar27gN/A

Protein4g8%

Carbs56g19%

Vitamin A0.4µgN/A

Vitamin B60.1mg5.9%

Vitamin C0.5mg0.9%

Vitamin E0.3mg1.6%

Vitamin K2µg3%

Calcium14mg1%

Fiber6g23%

Folate (food)14µgN/A

Folate equivalent (total)14µg4%

Iron1mg6%

Magnesium43mg11%

Niacin (B3)2mg8%

Phosphorus126mg18%

Polyunsaturated0.3gN/A

Potassium246mg7%

Riboflavin (B2)0.1mg6.2%

Sodium3mgN/A

Sugars, added21gN/A

Thiamin (B1)0.1mg8.6%

Zinc1mg6.6%

Have a question about the nutrition data? Let us know.

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I’m a little confused. I think the “General Harrison” in the title is referring to William Henry Harrison, who was a relatively famous General in the period prior to the writing of this cocktail book. However, he was also President of the United States, also prior to the writing of this book. So… shouldn’t this be “President Harrison’s Egg Nogg?” Or is there someone else? (I also found a general in the English Civil War but I doubt it was him.)

To be an useful purveyor of news, I’m going to focus on the General in this title, not Harrison (though I did find this entertaining and useless article). The biggest news is, of course, the revelation that Russia probably did act to influence the general election, and that Trump doesn’t really care and thinks it’s stupid (at the time of writing). Both things are, unfortunately, not hugely surprising. You may need a drink.

85. General Harrison’s Egg Nogg

  • 1 egg.
  • 1½ teaspoonful of sugar.
  • 2 or 3 small lumps of ice.
  • Fill the tumbler with cider [presumably, alcoholic cider, but could easily do a virgin one], and shake well.
  • This is a splendid drink, and is very popular on the Mississippi river. It was General Harrison’s favorite beverage.

Tasting Notes

BN: This basically just tastes like creamy, smooth cider. I could drink this! And it doesn’t get too rich or sweet, since the cider gives a bit of acid which cuts through the intensity that’s all too common in eggnog (and eggnog derivatives). A very nice fall drink I don’t think it’s super wintery, but for fall, when the nights just start getting cold? Sure!

PiC: I kind of wish it was hot (that may just be because I’m cold). It’s good though — and not too alcoholic either. I could drink this.


A History of Virginian Cocktails with Micah LeMon

Join us for a special holiday episode where we investigate the rich mixed drink history of Virginia with Micah LeMon, bartender and author of The Imbible, A Cocktail Guide for Beginning & Home Bartenders. What did Virginia citrus have to do with the birth of the California orange industry? And can we really trace an eggnog recipe back to George Washington's Mt. Vernon? We'll bust some cocktail myths while exploring the contributions Virginia has made to the mixed drink industry over the last two hundred years. We'll also learn Micah's helpful tips and tricks to understanding the mystifying world of cocktail making. All this and more eggnog than you can shake a bourbon bottle at on our mid-season finale of The Feast.

Written and Produced by Laura Carlson

Technical Direction by Mike Portt

Special Guest: Micah LeMon

LeMon managed the bar program at several Charlottesville restaurants before finding a home at The Alley Light, where he has overseen the bar since its 2014 opening. The Alley Light was a 2015 semifinalist for The James Beard Foundation’s best new restaurant award, due in large part to the inventive and well-executed cocktails that LeMon and his bar staff created. In addition to his work at the restaurant, LeMon owns Lemon Bar Services, a company that specializes in beverage catering with a focus on custom, seasonal and creative cocktails.

LeMon’s first book, The Imbible, arrives this fall via The University of Virginia Press. As LeMon describes it, it’s the book he wishes someone had given him when he first started out in the industry. It covers theory, technique, and recipes, but most importantly it covers the basic principles of mixology that are indispensable to both home and professional bartenders. The book is an invaluable resource that helps bartenders of all stripes understand and execute classic cocktails while giving them the knowledge and confidence to riff on those to make originals of their own.

About The Imbible

Micah LeMon had one slight problem when he started bartending nearly twenty years ago: he had no idea what he was doing. Mixology, he came to understand, is based on principles that are indispensable but not widely known. In The Imbible, LeMon shares the knowledge he has gained over two decades, so that even beginning bartenders can execute classic cocktails--and riff on those classics to create originals of their own.

A good cocktail is never a random concoction. LeMon introduces readers to the principal components of every drink--spirit, sweet, and sour or bitter--and explains the role each plays in bringing balance to a beverage. Choosing two archetypes--the shaken Daiquiri and the stirred Manhattan—he shows how bartenders craft delicious variations by beginning with a good foundation and creatively substituting like ingredients.

Lavishly illustrated in color and laid out in an inviting and practical way, The Imbible also provides a thorough overview of the bartender’s essential tools and techniques and includes recipes for over forty drinks--from well executed classics to original creations exclusive to this book. Both a lesson for beginners and a master class for more experienced bartenders, LeMon’s book opens the door to endless variations without losing sight of the true goal--to make a delicious cocktail.

How to Make an American Citrus:

The Unexpected History of the Hardy Orange

Although Spanish explorers helped to introduce orange trees to Florida in the early 16th century, citrus remained an expensive and seasonal fruit in the United States until the end of the 19th century. Following the Civil War in the 1860s, botanist and horticulturalist William Saunders began to experiment with new varietals of orange that might withstand the intense winters of New England. His hopes rested on a small, bitter orange from Asia, known as the Pomcirus Trifoliata, or the hardy or trifoliate orange. His experiments with grafting other varietals of citrus to hardy orange rootstock inspired him to look south to a Brazilian varietal known as the "navel orange". Interested in how these trees would do in the Mediterranean-like climate of California, Saunders sent two naval orange trees to Eliza Tibbets, a resident of Riverside, California in the late 1870s. The success of the trees in California's climate led to what is often known as a mini-gold orange rush, as people flocked to Riverside to establish their own orange orchards, using graftings from Tibbet's orange trees. The success of these trees led to a significant increase in availability of oranges throughout the US, leading to additional usage of them in bartending books (which were also becoming popular at the time) throughout America.

Citrus Triptera, André, E. Revule Horticole, 1885, p. 516


General Harrison’s Nog

Well, we made it to December. That feels like an accomplishment this year, though I don’t hold any hope that on January 1 we will be released from the curse of 2020. I fear it will be more of the same, kicking off with three weeks of wtf, but hopefully I am wrong and the sun will rise on 2021 with a new glimmer for all of us. The good news about making it this far is it is definitely the holiday season now. I always hold that after you clear the turkey from the table you are ready to cue the Christmas music and put up the tree, or set out the menorah or place the Festivus pole or prepare for the Yule or Kwanzaa or whatever your preferred holiday celebration calls for even if that is nothing at all. The point is there is no question that by the top of the 12th month you are free and clear to spread your brand of cheer. So, in that spirit, won’t you please join me now as we stand and make General Harrison’s Nog.

That’s right, I am kicking off the month with a bit of the old nog. The drink is an old one, a favorite of President William Henry Harrison, allegedly. This particular recipe is an adaptation of Jerry Thomas’ version from his 1862 “How to Mix Drinks”, with a little, obvious, twist from master bartender, Dale De Groff. I am a fan of egg nog, the big complicated kind, so I was excited to find this single serving riff on the classic. When I was a child I was Team Boiled Custard, all the way, but when I became a man, I put aside childish things and began grating my own nutmeg, as one does. Let’s make the drink and see how things go.

Grab your tins and pop in 1 1/2 ounces of apple brandy, I went with Laird’s Applejack, naturally 1/2 an ounce of Demerara syrup, 2 stabs of Dale DeGroff’s Pimento Bitters and 1 whole fresh egg, sans shell. Add ice and shake to the beat of “I Saw Three Ships” a song that Harrison may very well have listened to while sipping his nog watching the waters of the Ohio River rolling by in the moonlight. Plus, Liam always dances around like a madman when it plays, so that’s fun. When your offspring is danced out, strain into something period and top with dry hard cider, I went with Strongbow Artisan blend. Garnish with a little fresh grated nutmeg and call it done.

That works. It’s not like your typical egg nog, but I like it. You get a great creamy mouthfeel from that egg, but the effervescent sparkle from the cider gives it a real interest, kinda like poprocks turned all the way down. Not too sweet, just smooth and tasty.

So that’s a fun drink in honor of the fella who would go on to become our oldest elected president at the ripe old age of 68 on Inauguration Day. A record he would hold till Reagan inched by at 69 only to be overtaken by Trump at 70, who was blown away by Biden who will take office with a high score of 78. I am noticing a trend toward old dudes as presidents that maybe we should reconsider. I respect my elders and all, but maybe we should look at other options. Harrison still holds the record for the most grandchildren of any president with 25, so he’s got that going for him. He was also the first president to have his photograph taken, which occurred as he rode in the inaugural parade in 1841. If you know anything about him besides that “Tippecanoe and Tyler Too!” slogan, it is that he had the shortest presidency, ever. He died one month after taking office of pneumonia and septic shock, a sickness attributed to his long-winded inaugural address that took over two hours to deliver in the cold and rain. It was said that he wanted to overcome the view that he was an uneducated backwoodsman, as he had been portrayed during the election by speaking eloquently. I guess he showed them. I will take the hint and cut my remarks short, brevity being the soul of wit and all. Ya’ll stay safe, stay hydrated and stay sane, my friends.

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General Harrison's Egg Nog - Recipes

At first I thought of this drink as a low-ABV eggnog cocktail. I considered that this cocktail named for President and U.S. Army general William Henry Harrison took into account the man's penchant for sobriety by using less potent liquors like wine and hard cider over brandy and rum. Then I looked at the glass size, the fact that there's no ice in this eggnog, and the directions saying to top up with either cider or dry red wine.

Any way you cut it, that's a lot of wine or cider in one drink when there's only an egg and a bit of sugar in the drink. So my guess is that General Harrison made his eggnog with what he had available in an army camp. Cider or wine? Check. Eggs and sugar? Check.

This was an easy nog to make considering. I chose Angry Orchard Cinnful Apple cider because cinnamon would only go along with the winter spices in this drink. I also wanted to avoid a bruit cider that would be awkwardly dry in such a rich cocktail.


Weekend Cocktail: Get in the Holiday Spirit With General Harrison’s Eggnog

No cocktail screams holiday party quite like the classic General Harrison’s Eggnog. All eggnogs were not created equal though, and this eggnog recipe has been perfected by Dale DeGroff, author of The Craft of the Cocktail and the founder and president of The Museum of the American Cocktail. It is no wonder DeGroff’s nickname is “King Cocktail.” Read on for how to make the perfect eggnog.
General Harrison’s Eggnog (pictured above)
Ingredients
1.3 oz. George Dickel Rye
.75 oz. mixture of equal parts egg white, sugar and syrup
1 dash DeGroff’s Pimento Bitters
2 oz. apple cider
Directions
Build in a glass or mug and dust the top with nutmeg.
MORE:
Recipe: Burnt-Sugar Buttered Rum Is Perfect for the Holidays
Recipe: Bring The Peninsula’s Bar Home With the Kentucky Julius


Grandmother Harrison's Eggnog

Beat whites and yolks of eggs separately. While beating yolks, stir in powdered sugar. Mix whiskey and brandy and pour slowly (too quickly will cook eggs) over yolks and sugar. Add cream, unwhipped, and finally the stiffly beaten egg whites.

Have You Made This?

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Mount Vernon is owned and maintained in trust for the people of the United States by the Mount Vernon Ladies' Association of the Union, a private, non-profit organization.

We don't accept government funding and rely upon private contributions to help preserve George Washington's home and legacy.


6 Ways To Drink Properly (Or Get Properly Drunk) During The Holiday Season

It’s the last few days of the work parties, and the family gatherings are about to begin. I don’t really have much to say other than good luck, have fun and here are seven cocktails that are perfect for the weather and festivities that this time of year brings. Enjoy.

1. EGG NOG
Usually egg nog is a heart attack in a glass, but this cheeky recipe that my good friend Dale DeGroff served me last week is slightly more manageable — as it contains very little cream. It’s also a recipe that he adapted from the oldest cocktail book, Jerry Thomas’s How to Mix Drinks, which continues to be one of the most reliable sources for a good mixed drink.

General Harrison’s Egg Nog
2 oz Caña Brava Rum
4 oz apple cider
1 whole egg
2 bar spoons of fine sugar
2 dashes of DeGroffs Pimento Bitters

Shake ingredients vigorously with ice and strain into a wine goblet. Garnish with grated nutmeg.

2. A CHAMPAGNE COCKTAIL
Champagne still wins the prize of being the most festive of drinks, but if your house is anything like mine over the holidays, a bottle doesn’t last long. So a good tip to keep that expensive Champagne lasting longing is mix it in a cocktail. You can opt for the classic Champagne Cocktail, which is a mix of Champagne, sugar and Angostura bitters. Or try this great recipe that Michael Madrusan invented at Little Branch in New York. It is inspired by a drink called the Serendipity that was invented at the Hemingway Bar in Paris.

The Fortune Cocktail
1 oz Applejack
½ oz lemon juice
½ oz simple syrup
Small handful of mint
Champagne

Shake all ingredients (except champagne) with ice. Strain into a champagne flute and top with chilled champagne.

3. WINTER WARMERS
You have been walking in the freezing snow, or cold rain, and you walk in and somehow a cup of coffee won’t quite do the trick….cue the hot toddy.

Here is a simple and easy recipe anyone can knock up in a few minutes.

The Hot Toddy
1 oz cognac, whisky or rum
2 bar spoons of honey
1 oz fresh lemon juice

Combine ingredients into a mug and top with hot water or tea.

And if you prefer coffee to tea or hot water I think that the cold weather always makes me want to drink an Irish Coffee.

Irish Coffee
1 oz Jameson’s Irish Whiskey
Top with French pressed coffee
Float lightly whipped cream
Garnish with 3 coffee beans (1 for health, 1 for happiness and 1 for prosperity as the tradition goes)

The Irish Coffee is said to have been created in 1942 by bartender, Joe Sheridan at Foynes Airport). The recipe was passed on to the Buena Vista Café in San Francisco by a journalist called Stan Delaphane and the rest is history.

4. A FESTIVE WINTER PUNCH
This is a recipe I served at an event I was a part of at Soho House New York. It is basically an old cocktail I invented called Mum’s Apple Pie that my friend Jim Meehan included in the PDT Cocktail book that I have turned into a punch for everyone to share at house parties. It was everyone’s favorite drink on the night so wanted to share it with you….

Soho Holiday Punch
16 oz Caña Brava Rum
8 oz fresh squeezed lemon juice
4 oz demerara sugar syrup
24 oz Apple Cider
Orange peels, lemon peels, sugar

Muddle the peels of 5-6 lemons and oranges with 5 spoons of sugar into a punch bowl. Once the sugar has absorbed the oils from the peel remove them and add all other ingredients. Add ice to chill and garnish with cinnamon sticks, cloves and lemon & orange wheels.

5. AFTER DINNER DIGESTIVE
After dinner at the Ford family dinner the cream liquors usually appear along with a bottle of Cognac for my grandmother – both are perfect digestives to taking inspiration from that my suggestion for a holiday digestive is the well know classic cocktail The Brandy Alexander.

The Brandy Alexander
1 oz Martell VSOP
1 oz Crème de cacao
2 oz heavy cream

Shake ingredients vigorously with ice and strain into a cocktail coup. Garnish with some grated nutmeg and some grated dark chocolate if you have plenty left over.

6. CELEBRATING SOMEWHERE HOT
If you are celebrating somewhere warm then please ignore my suggestions and move straight to the daiquiris and pina coladas, or if you are feeling a little bit adventurous, try this lost tiki classic…..

BLUE HAWAIIAN (Harry Yee, circa 1957)
1/2 oz lemon juice
1 oz pineapple juice
1/4 oz simple syrup
1 tsp Coco Lopez
1/2 oz Senor Curacao blue curacao
1 1/2 oz Cana Brava rum

Shake with 3 ice cubes & strain into a wine glass over crushed ice. Garnish with a pineapple spear & a half orange wheel.


The Snow-Bumble Tini

Joel Martin, Los Molcajetes, Fort Worth, Texas

Make this cocktail and watch your guests look as excited as a child opening up gifts on Christmas Day, Martin says. The name comes from a holiday movie classic, Rudolph the Red-Nosed Reindeer.

Recipe:
1 oz Absolut Vanilla
½ oz of Jameson Irish Whiskey
½ oz of Rumplemintz
½ oz of Kahlua French Vanilla
½ oz of Butterscotch
1 oz Half & Half Cream
½ teaspoon of Sugar

Garnish with whipped topping, ground cinnamon & cinnamon stick. Be sure to place the garnish of whipped topping into the glass first. Then, after the ingredients are shaken, pour into the martini glass around the whipped topping so it floats to the top.


Drink Recipes: Dale DeGroff’s Holiday Cocktails Are Sure to Make Your Spirits Bright

Whether you’re having a holiday party or not, it’s always fun to have some specialty cocktails on-hand to serve to friends, family or yourself this time of year! We enlisted our Master Mixologist Dale DeGroff to show us how to make some of his signature must-have holiday drinks, and these certainly won’t disappoint! Enjoy these recipes. We’re making sure you have them with enough time to go out and get the ingredients for your soiree!

UNCLE ANGELO’S EGG NOGG

My Great Uncle Angelo Gencarelli’s recipe appeared on the Four Roses whiskey bottle for years in the 1950’s. What makes it so special is the lightness: two parts milk to one-part heavy cream. The yolks and the whites are separated and the egg whites whipped stiff are folded into the finished eggnog like clouds above a sea of nog…

INGREDIENTS:
6 eggs (separated)
1-quart milk
1-pint cream
1-tablespoon ground nutmeg
3/4-cup sugar
6 oz. old bourbon
4 oz. your favorite medium bodied rum or spiced rum

PREPARATION:
Put the whites aside in the fridge. Beat egg yolks well until they turn very light in color, adding half a cup of sugar as you beat. Add the milk, cream and the spirits to finished yolks. Add some grated nutmeg to the batch and stir well. Chill. Just before serving, beat egg whites with 1/4 cup of remaining sugar until they peak. Fold whites into mixture. Grate fresh nutmeg over each cup.

NOTE: As with cooking, raw eggs in cocktails when stored and handled properly are completely safe in fact, because they are mixed with strong spirits there is an added measure of safety by virtue of the antibacterial properties of strong spirits.

RITZ COCKTAIL*
Dale’s tribute to César Ritz and the Champagne Cocktails of the Ritz Hotels of Paris and Madrid.

INGREDIENTS:
0.5 oz. VSOP Cognac
0.5 oz. Cointreau triple sec
0.25 oz. maraschino liqueur
0.25 oz. fresh lemon juice
2.5 oz. Champagne

PREPARATION:
Stir in a mixing glass all ingredients except the Champagne. Strain into a martini glass and fill with Champagne. Garnish with burnt orange peel.

*(Dale DeGroff original or adaptation)

MANHATTAN REDUX*
A Manhattan style libation for the non-whiskey drinker.

INGREDIENTS:
2 oz. Absolut Vodka
1 oz. Cynar
2 dashes Dale DeGroff Pimento Bitters
Grapefruit zest garnish

PREPARATION:
Assemble all the ingredients in a cocktail mixing glass and stir well with ice. Strain into a chilled cocktail glass. Squeeze the oil from the grapefruit peel over the drink and drop in.

*(Dale DeGroff original or adaptation)

Bonus Recipe!

GENERAL HARRISON’S NOG
A nog with no cream or milk products.

A personal favorite, adapted from a recipe in Jerry Thomas’s 1862 edition of How to Mix Drinks or The Bon Vivant’s Companion. The bourbon and bitters are my addition.

INGREDIENTS:
1.5 oz. Makers Mark Bourbon
4 oz. fresh apple cider
1 medium egg
1.5-teaspoons sugar
Dash of Dale DeGroff’s Pimento Bitters

PREPARATION:
Assemble the bourbon, cider, egg, and sugar in a cocktail shaker with ice. Shake very well to completely emulsify the egg. Strain over ice into a large goblet and top with the pinch of ground cinnamon.


Watch the video: How to Make the General Harrisons Eggnog Mixed Drink (May 2022).