- Egg Nog Base:
- 1 dozen Eggs
- 1½ cups + 2 tbsp Granulated Sugar
- 12 oz (1½ cups) Bourbon
- 4 oz (½ cup) Cognac
- 2¾ oz (1/3 cup) Aged Rum
- 1 pinch Salt
- Stir the eggs and sugar until dissolved. Slowly stir in the bourbon, cognac, and dark rum. Add the salt. Strain, through a fine mesh sieve, into a clean jar and store in the refrigerator. Turn the jar periodically to distribute it's contents.
- To Serve:
- 2¾ oz Egg Nog Base
- 1¼ oz Whole Milk
- ¼ oz Heavy Cream
- Shake the eggnog base, whole milk, and heavy cream with ice in a Cocktail Shaker. Strain into an Old Fashioned Glass. Top with grated nutmeg.
Have you ever spent an entire year making a cocktail? We did! Now a holiday tradition, we enjoy this amazingly rich and delicious drink while getting a start on mixing-up next year’s edition. Aging the eggs in bourbon, cognac, and the aged rum imparts a flavor which only time can bestow. Watch us literally age along with this one. Some might say we get better with age, or perhaps is just that we (like the aged eggs) are so well preserved with alcohol.
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