Single-serve Egg Nog
Drink your eggs! No, it’s not gross, it’s delicious– so why aren’t you making this drink yet?
I typically refer to this cocktail as a “Flip”– which was originally made back in the 1600’s with spirit, sugar, eggs and spices, and was served hot by thrusting a burning hot rod of metal into it, causing it to froth or “flip.”
The addition of cream in this recipe technically makes this version more of a single-serve egg nog– as that’s apparently the one differentiator between the two beverages. Whatever you want to call it, it’s really tasty!
ingredients:
1½ cognac or brandy
½ oz simple syrup
½ oz heavy cream (but can be made without)
1 whole egg
instructions:
Combine ingredients and dry shake (=without ice).
Add ice, then shake again.
Fine-strain into a chilled coupe.
Garnish with freshly grated nutmeg.
Here’s a colorful twist on a Sidecar using Cointreau that I cold-infused with Hibiscus tea for 24 hours. The color turned out AMAZING and the added flavors of black current and lemon verbena from the tea paired exceptionally well with the cognac.