Let’s Get Blitzen: Cocktail Advent Calendar – Day 16 – Nutty Nog. Your classic rum and eggnog gets a nutty note with the help of a little amontillado sherry.
Up until recently, sherry was all but a relic of the wine world – often forgotten, staid, the domain of octogenarians in the south of Spain. But in the last few years, this varied style of fortified wine from Andalucia has been experiencing a renaissance – in part thanks to its inclusion in cocktail recipes.
Sherries are aged in a unique system called the solera, where barrels of fortified wines sit at ambient temperatures for years. Portions of the wine are removed from the oldest barrels for bottling, with new stocks added to keep the solera going.
There are six different styles of sherry: fino, manzanilla, amontillado, oloroso, palo cortado, and cream or Pedro Ximenez. I’ve listed them here in order from driest to sweetest. Depending on the style and the winemaker, sherry can have a nutty or briny flavour which makes it very dynamic ingredient in mixology.
You’ll find amontillado sherry features in several of my cocktail recipes in this year’s cocktail advent calendar which delivers oxidized notes of nuttiness, sautéed mushrooms and an umami richness. Like all fortified wines, sherry should be stored in the fridge after opening and an amontillado will normally last 1-2 months after open. If you can’t get through it in time, freeze the remainder and use it for cooking.
Be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step cocktail tutorial on how to make this rich and nutty nog.
Cheers, friends!
Nutty Nog
- 1½ oz aged Guyanese rum
- ½ oz amontillado sherry
- ½ oz gingerbread syrup
- 3 oz eggnog from scratch or storebought
- Garnish: flamed orange peel
- Garnish: freshly grated nutmeg
- 1 cup dark brown sugar
- 1 cup water
- 2 tbsp fancy molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
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Add all ingredients to a shaker with ice and shake until well-chilled.
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Strain into rocks glass over one large ice cube.
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Hold a lit match or lighter in one hand and express citrus oils from orange peel through the flame onto the surface of the drink. Discard peel.
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Garnish with freshly grated nutmeg.
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Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Fine strain into an airtight container.
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Store in the fridge for up to 1 month.
