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Nutty Nog | Taste and Tipple

Nutty Nog

Your classic rum and eggnog gets a nutty note with the help of a little amontillado sherry.
Course Drinks
Cuisine British
Keyword Amontillado Sherry, Eggnog, Hot Buttered Rum, Sherry
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 21 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 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

Gingerbread Syrup

  • 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

Instructions

  1. Add all ingredients to a shaker with ice and shake until well-chilled.
  2. Strain into rocks glass over one large ice cube.
  3. 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.
  4. Garnish with freshly 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. Fine strain into an airtight container.
  5. Store in the fridge for up to 1 month.