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Egg Nog
Old family recipe that I have been tweaking a bit year to year since it got "dumbed down" a bit due to health concerns. Almost back to where it needs to be (one qt heavy cream and one qt light cream and about 20 proof), but will probably give it one more adjustment next year (back to 2 qts heavy cream).
That and some quads and an imperial or two if I get some left coast brands I prefer.
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