EGGNOG
This classic 1917 Eggnog recipe from 'The Ideal Bartender' delivers a rich and creamy holiday treat that balances the warmth of brandy and Jamaica rum with the smoothness of fresh milk. A whole egg provides a velvety texture and luxurious mouthfeel, while a dusting of freshly grated nutmeg adds aromatic spice to every sip. Served in a tall glass, this traditional preparation offers a sophisticated and indulgent alternative to store-bought versions.
Ingredients
- 1/2 cup Shaved ice (Quantity estimated to fill mixing glass half full.)
- 1 whole Egg (Use pasteurized egg for safety if concerned about raw egg consumption.)
- 1 teaspoon Superfine sugar (Originally 'Bar Sugar'.)
- 1 1/8 ounces Brandy (Originally '3/4 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 3/4 ounce Jamaica Rum (Originally '1/2 jigger'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 4 ounces Milk (Quantity estimated to fill the glass. Use whole milk for best results.)
- 1 pinch Nutmeg (Freshly grated is best.)
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Instructions
- 1Fill a large bar glass or cocktail shaker approximately half full with shaved ice. Add the egg, superfine sugar, brandy, and Jamaica Rum.
- 2Fill the rest of the shaker with milk. Shake thoroughly and vigorously until the mixture is cold, frothy, and well-emulsified.
- 3Strain the mixture into a tall, thin glass. Garnish by grating a little fresh nutmeg on top before serving.
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