Coffee Cocktail

2 oz ruby port
1 oz brandy
1 egg yolk
2 tsp sugar syrup
1 dash curacao

Shake egg yolk and syrup; then add other ingredients and shake again with a few pieces of ice.  Strain into a glass mug, and grate fresh nutmeg on top.

Apple Toddy

2 oz Laird's bonded apple brandy
1 Tbsp demarara
1/2 baked apple

Peel and core apple; wrap in wet brown paper; bake at 350 deg for 30-45 minutes, or until completely soft.

Fill an earthenware mug 1/3 full of boiling water. Stir in the sugar, then add apple brandy and the apple.  Stir until pulp is dissolved.  Fill with more boiling water, and grate nutmeg on top.

Egg nogg

2 oz Cognac
1 oz amber rum
1 whole egg
1 Tbsp white sugar
1 Tbsp cold water
1/3 tumbler milk

Fill the tumbler 1/4 full with cracked ice; shake thoroughly; grate nutmeg on top.

Hot Milk Punch

2 oz Cognac
1 oz amber rum
1/2 oz sugar
4 oz hot milk

Combine in an earthenware mug, and stir.  Grate nutmeg on top.

Swedish Punsch

3 parts 1:1 simple syrup
2 parts Batavia Arrack
1 part lemon juice
nutmeg (1/4 tsp grated to 500mL)
cardamom (8 pods to 500mL)


Shake to combine. 

Milk Punch

1 oz Cognac

1 oz amber rum

2 tsp simple syrup

Combine above ingredients with ice in an Old Fashioned glass and fill to the top with milk.  Shake.  Shave nutmeg on top.