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PANETTONE EGGNOG 2 large eggs (freshest possible) 3 oz (90 ml) Raisin Syrup * 1½ oz (45 ml) Old Sam Demerara Rum 1½ oz (45 ml) Amaretto Disaronno 1½ oz (45 ml) McGuinness Orange & Brandy ½ cup (125 ml) milk (3.25%) ¼ cup (60 ml) whipping cream grated cinnamon, cinnamon stick and orange zest, for garnish Add eggs and Raisin Syrup to a blender. Blend on medium for 30 seconds. Turn blender to low and gradually add rum, amaretto and orange brandy, then milk and cream (about 1 minute). Transfer to an airtight container and refrigerate. Enjoy once chilled. Best if left a day or two for flavours to develop. To serve cold , measure 8 oz (250 ml) into an old-fashioned glass. To serve hot , measure 8 oz (250 ml) into a heatproof mug and microwave for 1 minute. Garnish both with grated cinnamon, cinnamon stick and orange zest. Serves 2 * To make Raisin Syrup, in a small saucepan, combine 1 cup (250 ml) raisins, 2 cups (500 ml) water and 1 cinnamon stick. Bring to a boil then cover and simmer for 15 minutes. Strain raisins, reserving raisin water. Remove cinnamon stick. In a blender, combine raisins, 1 cup (250 ml) raisin water and ¾ cup (175 ml) demerara sugar, blend until smooth. Transfer to a sealed container. Refrigerate for up to 3 weeks. Makes 2 cups (500 ml).
AMARETTO DISARONNO ORIGINALE Italy $29.99 2253 This sweet Italian liqueur is made from apricot kernels along with 17 spices and fruits. Expect sugared almonds, marzipan, a touch of vanilla and a sprinkle of spice.
OLD SAM DEMERARA RUM Guyana $25.99 50336 Made from dark Caribbean molasses, this Guyanese rum is rich, dark and flavourful with notes of brown sugar, coffee, oak, dried
MCGUINNESS ORANGE & BRANDY Canada $25.99 53611 A rich, smooth liqueur bursting with notes of sweet orange and hints of nutmeg spice, this is a staple in every bartender’s bar. It also pairs deliciously with a variety of citrusy desserts.
fruits, nuts and baking spices.
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