CANADIAN CLUBHOUSE PUNCH AND LUCKY STRIKE HOLIDAY EGGNOG

SEASON 4, EPISODE 2

“Christmas Comes But Once a Year”

The 1964 Christmas Party at Sterling Cooper Draper Pryce is supposed to be a low-key affair; the firm is struggling and an extravagant celebration is neither in the cards nor the budget. But when Roger Sterling learns that Lee Garner, Jr., the arrogant, party-boy son of Lucky Strike owner Lee Garner, Sr., is going to be in town, they have to pull out all the stops and put on a show. Lucky Strike is the firm’s biggest account, Lee loves Christmas, and Roger will do whatever it takes to keep his most important happy.

CANADIAN CLUBHOUSE PUNCH

Nothing says “party” like a festive punch, and if you’re throwing one of your own this is the punch to serve, especially if Lee Garner, Jr., is coming. Self-serve punch was a popular feature of parties of all kinds in the 1960s, and since guests often had no idea what was in it, or in what quantities, it sometimes left more than a few of them reeling.

This fruity holiday recipe for Canadian Clubhouse Punch from a 1961 advertisement is sure to get your holiday party or special occasion off on the right foot and keep your guests, or important clients, happy.

The word punch is generally thought to be a shortened version of puncheon, a cask used to transport rum. Regardless, the alcohol in punch can be brandy, rum, gin, sherry, or whiskey. If you’re striving for authenticity, note that Canadian Club didn’t produce a whiskey aged twelve years in Don Draper’s time, though they do today; the six-year premium whiskey would have been the one on Don’s credenza, and in his punch.

A PAGE FROM A CANADIAN CLUB COCKTAIL BOOK PUBLISHED IN 1956

No Christmas party is complete without eggnog, and there’s plenty of it for the partygoers to sip as they await Lee Garner’s arrival.

Eggnog is a vestige of America’s British heritage. It evolved from the English posset, a hot drink popular in medieval times in which egg yolks and whites are whipped with ale, cider, or wine. In America, cream mixed with rum, brandy, or whiskey became the basis of eggnog. Served at holiday parties since the nineteenth century, eggnog is now a long-running American holiday tradition.

We adapted two eggnog recipes to arrive at this version: one from the Post-Standard newspaper of Syracuse, New York (December 8, 1960) and another from a 1964 ad for Puerto Rican rums that declared, “Puerto Rican rums…refuse to be subdued in an eggnog.” We’ve also included a “quickie” version from Bacardi: premade eggnog to which you simply add rum and whipped cream.

However you choose to prepare it, we suggest getting your eggnog before Lee Garner, Jr., shows up. As he says when he does arrive, “I’ve been drinking all day,” and it looks like he’s not done yet.

Eggnog

ADAPTED FROM A RECIPE FOR HOLIDAY EGG NOG, THE POST-STANDARD, SYRACUSE, NEW YORK, DECEMBER 8, 1960

NOTE: Many 1960s eggnog recipes called for using raw eggs; it wasn’t until the 1980s that health concerns were raised about consuming raw eggs. This recipe calls for cooked egg yolks. If you prefer to use cooked egg whites as well, combine the whites with the sugar and salt and beat over hot water or over low heat in a heavy saucepan until the whites stand in soft peaks.

6 eggs separated

¹⁄₂ cup sugar, divided

4 cups milk or cream

¹⁄₄ teaspoon salt

2 cups heavy cream

2 teaspoons vanilla extract

³⁄₄–1 cup spirits such as cognac, brandy, or rum

Freshly grated nutmeg for topping

In the bowl of an electric mixer, beat egg yolks and ¼ cup of sugar until light.

Heat milk or cream in a heavy saucepan until it boils. Remove from heat immediately and gradually add small amounts of the milk to the egg yolks, stirring constantly so eggs do not scramble. Pour all of the egg/milk mixture back into saucepan and stir constantly over very low heat until the mixture coats a metal spoon, bubbles at the edges, or reaches 160ºF. Place in refrigerator to chill before adding remaining ingredients.