Garnish:
Dust with freshly grated nutmeg
How to make:
BEWARE, shaking with fizzy ingredients such as cider tends to be explosive. Hence use a dry (less fizzy cider), hold both ends of your shaker firmly and ideally use a specially designed 'fizz' shaker (such as Perlini which is designed to be carbonated). SHAKE all ingredients with ice and strain into glass (without ice). Be sure to shake well to completely emulsify the egg.
| 1 1/2 fl oz | Avallen Calvados |
| 2 fl oz | Dry cider |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 2 dash | Pimento bitters |
| 1 fresh | Egg (white & yolk) |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Review:
A whole raw egg contributes body to this filling, flavoursome, wintry, delicate cocktail. The retained CO2 fizz of the cider adds essential body and balancing acidity but demands the use of a specialised shaker.
History:
We were sent this recipe by Dale DeGroff in December 2012 who said: "A personal favourite, adapted from a recipe from Jerry Thomas' 1862 How to Mix Drinks: a totally different take on eggnog – made as a single-serve drink it includes a raw egg, so you need to shake the hell out of it."
This cocktail is named after General William Henry Harrison, the American president to hold office for the shortest period. He was elected 4th March 1841 and died a month to the day later of pneumonia. Harrison was known for his drinking and cider was one of his preferred tipples. It is said that this eggnog was his favourite drink.
Nutrition:
One serving of General Harrison's Nogg contains 186 calories.
Alcohol content:
- 1.3 standard drinks
- 14.84% alc./vol. (29.68° proof)
- 17.9 grams of pure alcohol
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