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!
White Christmas
5 minutes
1 serving
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
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.
Now that is what I am talking about… looks great!
It’s ok to sip on this for breakfast right? It has lots of breakfast ingredients… eggs, dairy. Looks delightful!
I’m with Brian, I’d take one right now!
Lovely cocktail girl!
Love the looks and sound of this
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)
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.
If you want to cheat, I would sub the pasteurized egg yolk and heavy cream for a good egg nog, pretty much the same thing.
That’s my kind of cocktail!
Ooh, this sounds amazing!
I love the name! Perfect for the holidays.