Classics
Long before bottled holiday mixes, egg nogg was a made-to-order bar drink: vigorous, cold, and freshly grated with nutmeg.
Reference: DosVermuts adaptation from Jerry Thomas, Bar-Tender's Guide (1887), LOC 07000656 pp. 43-44, images 47-48 · Scale it, save it, or twist it below.
Recipe
A chilled brandy-and-rum milk punch with soft spice and a satin body.
Batch size
Cognac
30ml
Aged rum
30ml
Pasteurized whole egg
one medium egg
45ml
Whole milk
90ml
Simple syrup
10ml
How to make it
Coffee Cocktail
Port, Cognac, and egg shaken into a tawny, coffee-like silk—with no coffee at all.