Classics
Egg Nogg
Long before bottled holiday mixes, egg nogg was a made-to-order bar drink: vigorous, cold, and freshly grated with nutmeg.
shakehighballbrandyrum
Reference: Jerry Thomas · 1887 · Open source page ↗ · Scale it, save it, or twist it below.
Method shakeGlass highballFinish Fresh nutmeg
Ingredients
A chilled brandy-and-rum milk punch with soft spice and a satin body.
Taste: vanilla-like oak · rich milk · dry nutmeg
Cognac
30ml
Aged rum
30ml
Pasteurized whole egg
one medium egg
45ml
Whole milk
90ml
Simple syrup
10ml
How to make it
Dry-shake all ingredients, then shake again with cold ice until fully emulsified.
Fine strain into a chilled highball without ice.
Grate a light veil of nutmeg over the surface.
Source: Jerry Thomas, Bar-Tender's Guide (1887), LOC 07000656 pp. 43-44, images 47-48 · A trusted classic — make it as-is, scale it, or twist it.
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