Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
| 5/6 fl oz | Rémy Martin 1738 Cognac |
| 5/6 fl oz | Bacardi 8 year old rum |
| 1/3 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 5/6 fl oz | Milk (whole milk/full 3-4% fat) |
| 1 fresh | Egg (white & yolk) |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Review:
This vintage cocktail is literally a thickened alcoholic milkshake flavoured with cognac and rum. Yum!
Variant:
Pre-heat milk, rum, cognac and sugar to turn this into a Hot Egg Nog.
History:
Egg Nog is a vintage Christmas libation and George Washington, America's first President famously made his own. It is traditionally made by whisking the egg yolks with sugar; separately stirring the milk, cream, rum and bourbon; and finally combining these two mixtures along with beaten egg white. This is obviously best made in batches and is a faff. Our quick and easy single-serve version delivers on flavour and if you seek a thicker consistency then opt for cream in place of milk.
Nutrition:
One serving of Egg Nog contains 176 calories.
Alcohol content:
- 1.2 standard drinks
- 18.98% alc./vol. (37.96° proof)
- 16.1 grams of pure alcohol
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