2023 Let’s Get Blitzen: Cocktail Advent Calendar – Day 15 – The Good Egg Nog. Before you try to suggest that it’s “eggnog” and not “egg nog”, read this and let’s agree that both are acceptable. Maybe this wasn’t worrying you at all and I’m just letting my journalism school trauma get the better of me.
In journalism school, we’d receive a failing grade if we misspelled a source’s name. The stakes were HIGH, I don’t think we would have been so harshly penalized for eggnog vs. egg nog though.
The name of this drink, and this particular spelling, was inspired by stepdaughter’s favourite children’s book, The Good Egg. It’s an adorable book and great for teaching young kids about not putting too much pressure on themselves and not expecting perfection from others. I also take great pleasure in reading this book to her when she pulls it off her little library.
Enough with child-rearing, back to the essentials: cocktailing. However you want to spell it, this nog is one for the ages. We’ve made quite a few variations on this seasonal classic over the years, including:
This is the first that doesn’t use store-bought eggnog and doesn’t have you go the distance on preparing your own full batch eggnog. In this easy-to-make version you just have to add your heavy cream and whole egg to your shaker tin with the boozy bits and let ‘er rip.
I do not want to see any flaccid shakes on this one, folks. I want you to channel all your rage into shaking the shit out of this drink. You’ll feel better after and your drink will taste better, so, do it with intention. If you don’t share my penchant for getting a good pump on and breaking a sweat, you can opt to complete the dry shake step in the blender instead. The blender will also be your friend if you want to serve this to a crowd.
But think of all the calories you could burn by dry shaking and then shaking again with ice? Probably just a fraction of the calories you’ll consume drinking this but it will no doubt result in great feelings of vitality.
A mix of cognac and rum offer a nuanced foundation for this cocktail and a touch of the bitter Italian amaro, Fernet-Branca adds a lasting herbal finish. The medicinal character of the Fernet is balanced by the baking spice sweetness in the gingerbread syrup.
All in all, I think this is a tremendously refreshing take on a well-established Christmas classic.
I hope you’ll join me in my Instagram Stories tonight at 5 p.m. Eastern as I shake the heck out of this drink while sporting my signature smile.
Cheers, friends!
The Good Egg Nog
Egg nog is a perennial staple in the cocktail advent calendar. This is a single serve cocktail but if you’re planning for a crowd, instead of dry shaking one at a time, blitz it up in the blender and serve over ice.
- 1½ oz cognac
- ¾ oz aged amber rum
- ¼ oz Fernet-Branca
- 1½ oz whipping cream
- 1 whole egg
- ½ oz gingerbread syrup
- Pinch of nutmeg
- Garnish: black pepper
- Garnish: cinnamon
- Garnish: nutmeg
- 1 cup demerara sugar
- 1 cup water
- 2 tbsp 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 and dry shake vigorously for 20 seconds (or blitz in a blender). Add ice and shake again (do not blend) until well-chilled.
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Strain into a rocks glass over a king cube.
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Garnish with freshly cracked black pepper, cinnamon, and 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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Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.
