Egg Nog

Difford's Guide
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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)
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Hazardous ingredients

Egg (white & yolk) is potentially hazardous if used incorrectly.

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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:

176 calories

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£8.55 £8.55 exc VAT

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