Eggnog is seriously an amazing treat. If you’re a fan of the non-alcoholic version of eggnog than you may also be a fan of this version that was pulled from the 1860s book, the Bon Vivants Guide – How to Mix Drinks by the Professor Jerry Thomas. This cocktail is a little toned down from the original because man it had a ton of booze in it, but it is still delicious.
Notes on ingredients: If you’re concerned about using raw egg in a cocktail than here are a few tips to help you prevent any kind of illness from bacteria:
- Gently wash the egg shell with warm soapy water. This will kill bacteria on the shell, the main source of bacteria in eggs. Lightly washing will greatly reduce chances for Salmonella.
- By putting alcohol in drinks you’re killing a lot of the bacteria in it. Alcohol obviously kills germs so this will help.
- Cage free and free range chickens have been shown to have a much less likelihood to carry salmonella.
- Do not use Jumbo eggs. Eggs in the 1860s were not that large so make sure you use a medium or large egg as Jumbos would be much bigger than eggs of that era.
- If you’re still concerned you can always go with pasteurized egg white.
In addition, whole milk is what I use here because it gives it a much more thick and frothy consistency
- 1 Egg (Large or Smaller)
- 2 tsp White Sugar
- 1 oz Cognac
- 1 oz Dark Rum
- 3 oz Whole Milk Because skim milk is a lie.
- Add all ingredients into a cocktail shaker. Ensure egg shell doesn't get into your mix.
- Add a mix of small and large ice pieces into the shaker.
- Shake very hard for 30 seconds.
- Strain into a glass
- Garnish with grated nutmeg and/or cinnamon.