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…
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.
