Eggnog (cold)
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Eggnog (cold)
Serve in a Collins glass
| 2 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 fresh | Egg (white & yolk) |
| 1⁄2 oz | Single cream/half-and-half |
| 2 oz | Milk (whole milk/full 3-4% fat) |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of grated nutmeg.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
- Garnish with dusting of nutmeg grated over cocktail.
Allergens:
Recipe contains the following allergens:
Review:
Lightly flavoured alcoholic egg custard. Also try swapping dark rum for the cognac.
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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