TRAVELLIVE MAGAZINE Travellive 11-2015

food&wine food&wine CUˇI N°M ƒM LíNG MïN COCKTAIL TR`NG EGGNOG KIÕU ANH E ggnog, cÚng g‰i Cocktail tr¯ng, c„ t™n ch›nh x∏c h¨n lµ Egg Milk Punch, lµ th¯c uËng thÛ vﬁ vËn dµnh cho giÌi qu˝ tÈc Î Anh. Punch c„ lﬁch sˆ tı th’ k˚ 17, do nh˜ng thÒy thÒ Anh Æem tı ƒn ßÈ vµo nh˜ng n®m 1600, Æ©y lµ ti“n th©n cÒa nh˜ng ly cocktail sau nµy. Punch Æ¨n gi∂n pha tı 5 thµnh ph«n kh∏c nhau gÂm r≠Óu, Æ≠Íng, chanh, trµ vµ gia vﬁ. Ban Æ«u r≠Óu Æ≠Óc dÔng lµ Arrack cÒa ƒn ßÈ, Æ≠Óc l™n men tı hoa dıa, lÛa, m›a, tr∏i c©y... khi cÀp b’n Anh, ng≠Íi Anh d«n thay th’ Arrack bªng Rhum, bÎi h≠¨ng vﬁ Rhum d‘ k’t hÓp vÌi nhi“u loπi hoa qu∂. Khi †y, r≠Óu vµ gia vﬁ Ææt h¨n c∂ vµng, chÿ giÌi th≠Óng l≠u mÌi c„ th” th≠Îng th¯c Punch. ß’n nh˜ng n®m 1800 cÒa th’ k˚ 19, m„n Eggnog mÌi trÎ n™n phÊ bi’n h¨n, trÎ thµnh th¯c uËng quen thuÈc trong c∏c b˜a ti÷c nh≠ ti÷c Gi∏ng sinh. 84 TRAVELLIVE Nhi“u ng≠Íi tin rªng c∏i t™n Eggnog Æ≠Óc l†y tı ch˜ "Nogging" trong ti’ng Anh thÍi Trung cÊ. N’u Æ∑ xem phim hoπt h◊nh Brave (C´ng chÛa t„c xÔ), bπn sœ th†y h◊nh ∂nh cÒa chi’c ly gÁ "Nogging" Æ” ch¯a r≠Óu. Eggnog Æ≠Óc lµm tı tr¯ng, s˜a, vanilla, ÆÀu kh†u vµ Rhum, Æ´i khi lµ Whiskey ho∆c Brandy. Khi r„t ra ly, bπn c„ th” ræc th™m bÈt qu’ Æ” t®ng h≠¨ng th¨m. Eggnog vıa m“m mπi nh≠ custard tr¯ng, vıa c„ h≠¨ng r≠Óu †m nhã, phÔ hÓp cho tËi Gi∏ng sinh cÔng gia Æ◊nh. "SOMETHING OLD, SOMETHING NEW SOMETHING SWEET, SOMETHING BLUERED-AND GREEN" Christmas is always such a joyous season with evergreen pine wearing red and blue baubles. This is also the season to get some sweet and warm feeling on your tongue. A traditional cup of Eggnog is exactly what we would wish from a drink in winter. This stirred custard-a mixture of dairy and eggs is more than irresistible. Eggnog, also called Egg Cocktail, more accurately Egg Milk Punch, was a privileged drink of aristocrats who could afford the high price of alcohol and spices. Punch, believed to be the early form of modern cocktails, was brought to Britain from India by sailors during the 1600s. Traditional Punch was originally made with Arrack, sugar, lemon, tea and spices. Later Rum became the liquor of choice since it goes more pleasantly with the various ﬂavors of fruits and spices. These days, Egg Milk Punch is made from raw eggs, milk, vanilla, nutmeg and Rum, but Whiskey or Brandy can also be used. Although Eggnog can be cooked to kill off any possible bacteria and to thicken the mix, it will deactivate the egg enzymes that give "real" eggnog it's "je ne sais quoi" (a distinctive quality that cannot be described easily with words). You may wonder why its name has the word "nog". Most culinary anthropologists believe the word of "Nog" derives from "Noggin", which was a Middle English term for the wooden mug used to serve alcohol. You may ﬁnd this familiar image of noggin in Pixar movie "Brave". To make it more aromatic, eggnog is best served with a sprinkling of cinnamon powder. Enjoy the "holiday spirit" of a glass of eggnog this Christmas!

TRAVELLIVE MAGAZINE Travellive 11-2015 | Page 84