I made this recipe as part of my experimentation with the Eastside Distilling Holiday Liqueurs. This one in particular comes from the Egg Nog Liqueur which is usually available through February depending on where you shop.
1 box white cake mix
1 cup Eastside Distilling’s Egg Nog liqueur
1/3 cup sugar
Prepare the cake as directed and allow to cool. Cut cake into 1″ cubes and set aside. The white cake mix I used called for 3 egg whites which left me with three yolks left over, which is how this whole thing got started in the first place. If your cake mix calls for whole eggs you might want to adjust accordingly.
If you can’t get Egg Nog Liqueur where you live you can substitute a standard store bought egg nog and 1.5 oz of white rum.
Take egg yolks left over from cake, in a small saucepan whisk egg yolks and sugar. Combine well. Then heat mixture over medium low heat. Slowly add egg nog, mixing and stirring constantly to avoid burning. When all elements have been combined simmer on low for 1-2 minutes. Do not allow to boil.
Allow mixture to cool slightly and thicken.
I’ve covered the whipped topping before HERE but will repeat for clarity.
Coconut Whipped Cream Topping:
1 can full fat coconut milk
1/2 cup powdered sugar
2 tablespoons Eastside Distilling holiday spice liqueur
Chill can of coconut milk overnight to allow water to settle. Scoop white cream out and leave water in the bottom. Should net about 9/10th of a can. In a medium bowl, whisk coconut cream, sugar and liqueur until the sugar is fully combined. Do not over whip.
The cream will not be very stiff but should hold some shape while chilled. Serve In a parfait or dessert cup place 5-6 cake cubes, cover with egg nog custard, top with coconut whipped cream, and then die of ecstasy.
One of the best of the local distilleries is Eastside Distilling. Not only do I love their location, but they appear to be infinitely creative. They are willing to experiment with the kind of liqueurs that are both pleasing, and potent.
See my review of Burnside Bourbon for some of their other fantastic potables.
Today, we take a look at one of the their three (Yes I said three) varieties of rum. In addition to a wonderful silver, they also bottle a Ginger and a Coffee rum. Since I think I’ve done enough things with ginger in them lately, I wanted to show you the coffee instead.
Now, there are a couple of ways to get flavor into alcohol. You can put extracts into the still during distillation so that the flavor compounds wind up in the vapor. This is pretty standard for any clear, flavored vodkas. Your bacardi limon, stoli blueberry and 360 cherry all use this format to one extent or another. Another way to get flavor is to add extracts to the product after distilling, I’m pretty sure that is what happens here. This is a cold pressed coffee extract being added to a rum base, which results in a very strong, very dark and flavorful product.
If you squint you can see the essential oils floating in the shine of the liquor. I’m not a coffee lover, but this is what I prefer to most other coffee liqueurs. Living in the NW there are no shortage of coffee liqueurs. House Spirits, New Deal, Eastside and even Stone Barn Brandyworks each make one and those are just the ones I know of right now. The presence of so many good roasters in the area means no lack of good beans to put into the mix.
I think if anything I have to say that the coffee flavor bothers me more than the alcohol flavor. It mixes very well with chocolate, creams, and you can spice it up with a hit of bitters or even a dash of something like an Amaro. You get a much more noticeable bitterness which can play nicely with the right kinds of notes in any other cocktail.
One of the most surprising products to come out of any of the local distilleries has been Burnside Bourbon. There are a number of whiskeys both aged and unaged. Everything from pendleton to hogshead to white dog has made an appearance. Many of them are new and still finding their feet, several are well on their way even if you can’t find a bottle to save your soul.
Burnside Bourbon comes from Eastside Distilling, in my opinion the one with the best location in town. They are right next door to the pacific pie company which means good booze and good pie within stumbling distance of each other.
Aside from a bevy of fine rums Eastside has also produced some of the best holiday liqueurs and the Bourbon which I present to you tonight. There are actually two Bourbons here, the normal Burnside and the Burnside Double Barrel.
Burnside on its own is a fantastic product, and I say that as someone who is not a huge fan of whiskey in general. As noted in my drink review of the manhattan this stuff is smooth and complex enough to obviate the need for a lot of complicated mixers. A quality product needs no footmen to bring it around but an excellent product can sing with the choir and not outshine the rest of the group. This, I think, is Burnside’s real strength. Having mixed it into a few other cocktails it seems to shine on every occasion bringing smoky notes and complex flavor to the event and never trying to bury the rest of the drink. What makes this particularly amazing is that Burnside is a slightly higher proof than some others on the market so even with the extra alcohol the product isn’t a kick in the teeth.
I picked up a bottle of Burnside at the pathetic liquor store up the street from my house which means it should be kicking around almost anywhere else in portland. About $30 should see you into a bottle. Not cheap but not on the high end either.
Now about that Double Barrel. If you have the money to drop for it I strongly advise it. It’s a small batch spirit which means you won’t find it in any of the other stores in town. You have to visit the tasting room to get some but it is worth the trip and the money. At much closer to $55 a bottle the extra 60 days in the Oregon white oak puts a spit and polish on this spirit like you won’t believe. I’m getting another bottle as soon as I can but it’s going into the back of the cabinet away from prying eyes and grubby mitts.