White Christmas Cocktail: Travel Tuesday to Brooklyn

How good does this look? This White Christmas Cocktail recipe can be found at the unique restaurant in Brooklyn, New York, MyMoon. Featuring award-winning Mediterranean cuisine and an awe-inspiring ambience, it’s the perfect restaurant for anyone looking for an amazing meal served by friendly staff in a warm and inviting atmosphere. Whether you are a Williamsburg vet, a newcomer to the neighborhood, or just visiting, MyMoon offers a unique selection of inspired food and cocktails, lush outdoor seating, and a spacious atmosphere. MyMoon has just announced their Christmas specials and New Year’s Eve Arabian Nights Masquerade. For New Year’s Eve, MyMoon will have an Arabian Nights Masquerade from 9pm – 4am; which will include a prix fixe dinner with specialty cocktails and a champagne toast at midnight, plus aerial acrobatics, belly dancers and music. Sounds fun, huh? I wish I lived closer. Since I can’t go, I think I’ll give this recipe a try!

MyMoon is located at 184 N 10th St. in Brooklyn, NY, between Driggs and Bedford Avenues or see MyMoon

 

White Christmas

Prep Times:

5 minutes

Yield:

1 serving

Ingredients:

3/4 ounce pasteurized egg yolk
1 ounce heavy cream
1/2 ounce Frangelico
1/4 ounce amaretto
3/4 ounce Patron Café
Ground nutmeg and cinnamon

Preparation:

1. Dry shake egg until foamy & homogenized. Add remaining 4 ingredients. Add ice and shake well until cold and slightly diluted.

2. Dust with grated or powder nutmeg and cinnamon and serve.

11 thoughts on “White Christmas Cocktail: Travel Tuesday to Brooklyn”

  1. now… are eggs you guy in the store pasteurized or is there somewhere special to get a ‘pasteurized egg yolk’? (I’m a-feared this is a dumb question)

    1. Some stores carry them but if you want to do it on your own, combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid.) Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, us it. To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes.

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