Course/Dish - Holiday
Courtesy of Daniel Barnes of Treaty Oak Platinum Rum
From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise, here are two great recipes from Sibby Barrett’s collection at Onion Creek Kitchens, both paying homage to the bounty of lavender grown in the Hill Country.
This is a variation on the Tom and Jerry, a classic holiday drink that dates back to the early 19th century. Traditionally made with rum or brandy, this variation also calls for sherry. First, a “batter” is made by beating eggs, sugar and spices. Then the batter is spooned into mugs and topped with spirits and hot water to create a frothy, warming holiday tipple. The Tom and Jerry set was once an essential piece of holiday entertaining gear, but any punch bowl will do. —David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of Lucinda Hutson
Courtesy of David Alan of the Tipsy Texan
This recipe makes one cocktail, which I recommend trying first before committing to a full batch—the flavor profile of absinthe is not for everybody.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
