You didn’t think we’d let the holiday go by without another Egg Nog Recipe did you?
Note on the video: I misspoke in this video, I called Pussers rum “Navy Strength” and it is most certainly not at 84.8 proof but it is Navy Style rum which is exactly what I meant to say.
The Dave in the title is my good friend Dave Schlachtenhaufen (yes that’s his real name) who has been both my acting buddy and bartending compatriot since we met each other at an acting school in Los Angeles called Playhouse West back around 2008.
Anyway long story short Dave and I collaborated on a short film called Strange which sadly never saw the light of day and became good friends. We also drank together a bunch, shared the love of good cocktail which all culminated in a yearly making of a lot of Egg Nog and comparing notes. I developed my recipe and he his and we’d compare notes. Every year (to this day) Dave has an Egg Nog get together at his house to sample his Egg Nog and have some fun. Sadly Dave moved to Denver a while ago so I missed the Egg Nog get together this year, but next year, maybe Marius and I will swing by, shoot some stuff with Dave and take part in it! What do you think Dave?
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Here’s Links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set
Barfly Hawthorn Strainer
Squeeze Bottles
Glassware: Vintage
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Dave’s Fantastic Eggnog
Ingredients
- 1.5 oz Rum Navy Style
- .5 oz Cognac
- .25 oz Amontillado Sherry
- 2 oz Whole Milk
- 1 tbsp Super Fine Sugar (Baker’s Sugar, Caster Sugar)
- 1 Egg Split between two tins
Garnish
Instructions
- Crack the egg and separate Yolk from the Egg White
- Add Milk to Egg White Tin and Shake to a Froth, about 30 seconds
- Add Sugar to Egg Yolk and mix with a spoon in the tin.
- Add Liquors to the Egg Yolk Tin
- Combine the two tins and shake for 20-30 seconds
- Add large block of ice to the Tin and give it a good shake for 8-10 Seconds
- Strain into Rocks glass.
- Layer with Heavy Cream lightly whipped
- Garnish with Fresh Nutmeg
