These Sour Cream Drop Cookies come from The Complete American Jewish Cookbook, which is one of the most dessert-centric cookbooks I’ve ever come across. It’s kind of funny: cookies are so common these days, but they don’t appear in a ton of mid-century recipe collections. Except for Jewish and Southern ones. An interesting observation…
The flip the other day was tasty…but today when I finished my first final and it was freezing out I wanted nothing more than a hot toddy. A classic hot toddy is just hot water, whiskey, and a sugar cube: it’s kind of an old man drink. I spice mine up a little by using honey and lemon juice, and tossing in a few cloves and a cinnamon stick. It’s all very free-wheeling: try it yourself and adjust the ingredients to taste! Maybe start with 3 oz. hot water, 1 oz. whiskey, a half tablespoon of honey, and a squeeze of lemon. Adjust to taste!
In other news: after finishing my exam down at NYU I was wandering around in a daze. My feet, of course, led me to Broadway Panhandler. Which was having a sale. I successfully resisted the lure of new jelly roll pans and Silpats, but I did let myself get a couple of these cute vintagey Duralex glass mugs. I grew up with Duralex glasses and have always found them kind of comforting. Especially when filled with hot toddy.
Some of you may have noticed either or both of the following on this blog: 1) I own a copy of a 1960s bartending guide and have not yet made anything out of it, 2) I love bourbon. My roomie finished her first final today and we’re both sitting inside being warm and cozy and I started thinking…let’s be warmer and cozier, Mad Men style. Enter: Mr. Boston’s Hot Brandy Flip recipe. I don’t have any brandy around, so I decided to use bourbon: I’ve had whiskey substituted in hot drinks before (including an awesome Hot Buttered Rye at Rye Restaurant in Williamsburg) and I thought it might turn out well. Boy was I right. This drink is like more grown-up, boozier take on eggnog. It is the Jon Hamm to eggnog’s Justin Bieber. Yum.
Hot Bourbon Flip (Makes one drink)
1 egg
1 tsp. powdered sugar
1 1/2 oz. bourbon
2/3 c. milk, heated to a simmer
Nutmeg
Shake or whisk the egg, sugar, and whiskey until frothy. Pour in the hot milk and sprinkle a little nutmeg on top.
