“Visionary entrepreneur, passionate about finance, speed, sailing and automobiles, Benjamin de Rothschild was also a nature and wine enthusiast, heavily invested in French and foreign wine estates,” memorialized the Group.
- Base Spirit Lots
- Preparation Other
- Flavor Christmas
- Served Cold
Charles Mingus was celebrated for his work on the bass, but in some quarters, the jazz legend’s drinks were also the stuff of legend.
“Mingus’s holiday eggnog was a concoction so delicious and mind-blowing, you would do anything to make sure that you saw him at Christmas,” explained Mingus friend and biographer Janet Coleman in Mingus/Mingus: Two Memoirs. “Over the phone once, he gave me the recipe.”
True to form, Mingus’ eggnog recipe involves a lot of improvisation. The original, as told to Coleman, follows.
- Separate one egg for one person. Each person gets an egg.
- Two sugars for each egg, each person.
- One shot of rum, one shot of brandy per person.
- Put all the yolks into one big pan, with some milk.
- That’s where the 151 proof rum goes. Put it in gradually or it’ll burn the eggs,
- OK. The whites are separate and the cream is separate.
- In another pot– depending on how many people– put in one shot of each, rum and brandy. (This is after you whip your whites and your cream.)
- Pour it over the top of the milk and yolks.
- One teaspoon of sugar. Brandy and rum.
- Actually you mix it all together.
- Yes, a lot of nutmeg. Fresh nutmeg. And stir it up.
- You don’t need ice cream unless you’ve got people coming and you need to keep it cold. Vanilla ice cream. You can use eggnog. I use vanilla ice cream.
- Right, taste for flavor. Bourbon? I use Jamaica Rum in there. Jamaican Rums. Or I’ll put rye in it. Scotch. It depends. See, it depends on how drunk I get while I’m tasting it