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The Good Egg Nog | Taste and Tipple

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.

Course Drinks
Cuisine British
Keyword Brandy, Eggnog, Fernet-Branca, Rum
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 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

Gingerbread Syrup

  • 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

Instructions

  1. 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.
  2. Strain into a rocks glass over a king cube.
  3. Garnish with freshly cracked black pepper, cinnamon, and grated nutmeg.

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.