81. Egg Nogg

81. Egg Nogg - Hero

Merry Christmas Eve and/or Happy Hanukkah! This is a more classic eggnog than the others this month, and was pretty tasty. I actually messed up the proportions slightly on this one (recovered in the hot version tomorrow) but it still went down easy. Then again, I’m someone who likes eggnog, which I know isn’t always the case.

I’m skipping news today, in lieu of general holiday greetings. Sort of news, though: it won’t be the first night of Hanukkah on Christmas Eve again until 2027! Cool!

81. Egg Nogg - Ingredients

81. Egg Nogg

(Use large bar glass.)

  • 1 table-spoonful of fine sugar, dissolved with
  • 1 table-spoonful cold water, 1 egg.
  • 2 oz. of Cognac brandy.
  • 1 oz. of Santa Cruz rum.
  • ⅓ tumblerful of milk.
  • Fill the tumbler ¼ full with shaved ice, shake the ingredients until they are thoroughly mixed together [emphasis his], and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg “shaker,” which is a great aid in mixing this beverage.

Tasting Notes

BN: This tastes like eggnog! I really like the super-thick storebought stuff, and this is a little thinner and less sweet, but it has alcohol in it so that makes it okay. Also I put too much milk in so that could be part of it. It’s not as creamy or frothy as the others, either, but maybe we should shake it more. I appreciate that it uses brandy, too, which is the best. For the record, though, what is an egg nog shaker? I looked it up online to little success.

PiC: It’s kind of nice! I don’t mind that it’s not super sweet.

81. Egg Nogg - Pouring

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