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Anthony Caporale: Welcome to the Art of the Drink video podcast, my name is Anthony Caporale. Merry Christmas everyone! We are worker again with our December drink art girl, Tracey and we are going to do a special Christmas drink.
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Anthony Caporale: Everyone does what, for Christmas?
Tracey: Eggnog.
Anthony Caporale: Eggnog right. So, I do not want to do eggnog. We are going to do instead, a cousin of eggnog that has almost been forgotten in the family tree of nogs and it is called Sillabub. [laughs]
Tracey: Family tree of nogs?
Anthony Caporale: Yeah, you did not know that nogs had family tree.
Tracey: No, I did not know that.
Anthony Caporale: Yeah, they did.
Tracey; You learn something everyday.
Anthony Caporale: Yes. So Sillabub is kind of over to the side. Actually, it was originally made with wine, which is where it gets its name, from the French silly, which means wine, and then bub, which means bubbly.
Tracey: Bub.
Anthony Caporale: You can believe that. [laughs] So it was wine, it was sweetened, had usually some cream and some eggs in it, that kind of thing, but we are going to do our version of the Sillabub that I call Anthony’s Sillabub, and we are going to start, as usual, shaker tin, full of ice.
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Anthony Caporale: Now interesting bit of trivia about Sillabubs. Sillabubs were originally made, the way they made it was, you put a little bit of wine in a glass or a mug or whatever you happen to have back on the farm, and you would go and get the milk right from the cow, they called it “cow warm milk”, you would actually squeeze the milk into the wine. And when you do that with warm milk, a process happens called clabbering and it actually creates bubbles and that is where it got its bubbles from. We are not going to do that because [overlay]
Tracey: Clabbering, is that like the sister version of curdling?
Anthony Caporale: I think it is related if you look it up in [overlay]
Tracey: I think it might be.
Anthony Caporale: In the chemistry family tree. But not having a cow, and not really wanting to squeeze milk directly into the drink. We are going to get our bubbles somewhere else.
Tracey: That would be a new twist though.
Anthony Caporale: Yes. We are going to go ahead and use either in our Sillabub all right, which you will find in other Sillabubs, that is fairly common. So I am going to start with 4 ounces of cider and then I am going to put an ounce of Applejack because I find that the Applejack flavor works really well, keeping again with that whole apple theme. And I am going to put in 4 ounces of cream, 4 ounces of heavy cream, and 2 ounces, instead of using raw eggs which again was traditional. We are going to put in 2 ounces of pasteurized eggbeater type products.
Tracey: You could use real eggs.
AnthonyCaporale: You could use real eggs, yeah. But I would not really recommend it even though the odds of getting Salmonella from an egg is supposed to be really, really small. You know, if you have a weak immune system, small kids, whatever. Go get eggbeaters. They are pasteurized. They are safe. Use that.
Tracey: A lot easier to pour it.
Anthony Caporale: Right. Exactly. So, now, on top of that, I am going to have one orange, I am going to take the juice of one orange and put that in there and the citric acid in the orange is going to react with the cream and give us a little bit of that curdling effect that we talked about.
Tracey: This is the Anthony’s version of squeezing an orange.
Anthony Caporale: Yeah. That is how we do it at Art of the Drink. All right, now we have got to sweeten it up a little bit. So I am going to put in 2 tablespoons of sugar, and then my own secret ingredient. You will find rosemary, believe it or not, in some Sillabub recipes. What I am using today is lavender which is a relative of the rosemary. It has a little bit more delicate flavor. And I like it a little better and I am just going to fold that in half and dump that right in there.
All right and we are going to put just about a quarter teaspoon of vanilla ext
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