Egg Nog is part of the ‘Flip’ family, one of the oldest styles of cocktails.

Traditionally drunk around Christmas time, a properly made Eggnog is actually much lighter than store bought versions, so really it’s a great after dinner treat at any time of the year!

Ingredients

30ml (1oz) spiced rum
30ml (1oz) ruby port or similar dessert wine (if you prefer boozier you could use brandy instead, or just go two shots of rum)
20ml (3/4oz) sugar syrup
20ml (3/4oz) cream
1 egg
Nutmeg to garnish

Equipment

A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
A microplane

Method

Add all ingredients to shaker tins, seal your tins together and ‘dry shake’ i.e. without ice (be careful!).

Once everything has emulsified, fill your tin with as much ice as possible and shake hard.

Pop the tins open and double strain, using the hawthorn strainer to hold the ice back in the tin and pouring through the fine strainer in to your coupe glass.

Grate nutmeg on top to garnish, and enjoy!

Suggested Spirits

Adelaide Hills The Gunnery Spiced Rum is great because it has amazing coffee and dark chocolate notes.

A lot of bigger name spiced rums would be quite sweet in here- I’d avoid Sailor Jerry or Captain Morgan’s, or cut back the sugar.

Chairman’s Reserve is a good option, or just go with a medium bodied regular aged rum.

We like to keep the Australian whisky industry with plenty of access to local fortified wine barrels, so we’re using Seppeltsfield Rich and Rare Apera, but any cheap and cheerful ruby port will work well such as Niepoort or Taylor’s.

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