Baltimore Eggnog
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Baltimore Eggnog
Serve in a Wine glass
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Dark/black/blackstrap rum |
| 1⁄2 oz | Rainwater/Verdelho (med-dry) madeira wine |
| 1 fresh | Egg (white & yolk) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Single cream/half-and-half |
| 1⁄2 oz | Milk (whole milk/full 3-4% fat) |
Garnish: Dust with grated nutmeg
How to make:
Vigorously SHAKE all ingredients with ice and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
Review:
A rich meal of a drink with a whole egg and cream - fortified with cognac, rum and madeira.
History:
One of the most famous flip-style drinks.
Alcohol content:
- 1.4 standard drinks
- 16.36% alc./vol. (16.36° proof)
- 19.6 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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