今年是明格斯（Charles Mingus）誕生百年，時安氣象站在今年夏天以他的致敬專題開啟，自然也會在聖誕假期分享他的蛋奶酒酒譜。
根據Mingus Mingus – Two Memoirs的作者之一Janet Coleman記錄，這酒譜是由明格斯親自口述給她的，我也在留言中附上Village Voice專欄作者Brett Koshkin在2012年的報導，他照著酒譜調了明格斯蛋奶酒，並邀了一群朋友來享用。
Koshkin文中提到明格斯酒譜中的酒精用量比一般蛋奶酒多了好幾倍，製作時建議打開廚房窗戶（免得先被醺醉了？）實際品嘗起來口感很滑順，下肚不到15分鐘一群人已輕飄飄！
以下是Janet Coleman書中原文：
Mingus’s holiday eggnog was a concoction so delicious and mind-blowing, you would do anything to make sure that you saw him at Christmas. Over the phone once, he gave me the recipe: 明格斯在假期時調的蛋奶酒美味到令人難以置信，讓人不計一切想在聖誕節期間碰上他。有一次在電話裡，他給了我食譜：
* Separate one egg for one person. Each person gets an egg. 蛋黃與蛋白分開，每人一顆雞蛋的份量
* Two sugars for each egg, each person. 每顆雞蛋配上兩顆糖，意即一人兩顆糖
* One shot of rum, one shot of brandy per person. 每人蘭姆酒與白蘭地各一小杯（shot）
* Put all the yolks into one big pan, with some milk. 將蛋黃與牛奶放進鍋中
* That’s where the 151 proof rum goes. Put it in gradually or it’ll burn the eggs 鍋中同時倒入蘭姆酒（151 proof rum酒精濃度75.5%，是一般蘭姆酒的兩倍左右），慢慢倒免得將蛋黃燙熟了
* OK. The whites are separate and the cream is separate. 蛋白與奶油分開打
* In another pot- depending on how many people- put in one shot of each, rum and brandy. (This is after you whip your whites and your cream.) 視你要招待多少朋友，在另一個鍋裡倒入蘭姆酒與白蘭地，分量是每種酒每人各一小杯（這個動作是在打發蛋白與奶油之後）
* Pour it over the top of the milk and yolks. 將酒倒入蛋黃與牛奶混和的鍋中
* One teaspoon of sugar. Brandy and rum. 加入一杓糖、白蘭地、蘭姆酒
* Actually you mix it all together. ㄟ…就把所有材料都混在一起
* Yes, a lot of nutmeg. Fresh nutmeg. And stir it up. 對了，還要很多肉荳蔻，新鮮的，然後攪一攪
* You don’t need ice cream unless you’ve got people coming and you need to keep it cold. Vanilla ice cream. You can use eggnog. I use vanilla ice cream. 如果還有朋友稍後會到，而你需要讓酒涼著，那就加點冰淇淋，香草冰淇淋。你可以加蛋奶霜，但我都加冰淇淋。
* Right, taste for flavor. Bourbon? I use Jamaica Rum in there. Jamaican Rums. Or I’ll put rye in it. Scotch. It depends. See, it depends on how drunk I get while I’m tasting it. 好了，現在試試味道，波本威士忌？我都用牙買加蘭姆酒，不然就是黑麥威士忌，或蘇格蘭威士忌，要看情況啦，你知道的，要看我在試味道時有多醉了。
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