There are many competing theories on creating the best eggnog, and it’s tough to separate fact from fiction. If you have the patience, Alton Brown’s 3-week recipe from his website is an excellent example of the aged approach (although some suggest aging for a year!). Jeffrey Morgenthaler serves an añejo tequila version at his bar Clyde Common in Portland. The version below is more traditional and also comes from Morgenthaler. Try them all!
Morgenthaler’s Eggnog
SpiritBrandy · Rum
Cocktail familyNog
FlavorsCreamy · Herbal · Rich
Makes
Ingredients
2EggsWhole
3ozBar Sugar – Confectionary or Superfine
2ozPierre Ferrand 1840 Cognac
1ozSmith & Cross Navy Strength Jamaican Rum
1ozKraken Ruma Spiced Rum I Can Tolerate
6ozWhole Milk
4ozHeavy Cream
Method
Beat eggs in blender for 1 minute at medium speed.
Slowly add sugar and blend for an additional minute.
With blender still running, add cognac, rum, milk, and cream until combined.
Chill thoroughly to allow flavors to meld.
You can decide to let this baby sit for a day, a week, a few months or, well – you get the picture.
Serve in chilled glasses with fresh nutmeg on top and a cinnamon stick.
Note: Morgenthaler’s recipe is a little on the sweet side.
Try starting with 1 1/2 or 1 oz. of his recommended sugar and increase if desired.
Brandy just feels like Fall, and the addition of some homemade pear syrup and Woodford Reserve cherry aromatic bitters came together in this original drink I created last year.
Pears n’ Apples
SpiritBrandy
Cocktail familyOld-Fashioned
FlavorsFresh · Fruity
Makes
Ingredients
2ozClear Creek Distillery 8-Year Apple Brandy
1 1/2tspPear Syrup
1dash Woodford Reserve Cherry Aromatic Bitters
1dash Angostura Bitters
Method
Add all ingredients to mixing glass.
Stir 40 seconds or until well diluted.
Strain over a large rock in a chilled old-fashioned glass.
This is one of several holiday-theme original/adapted drinks I’ve created over the last 18 months. On Rosh Hashanah, the Jewish New Year, we traditionally enjoy apples and honey with a prayer for a “sweet new year”. I created the Apple Bee by drawing on a cocktail known as the Golden Delicious. I’ve made this a little less booz.y and increased the apple flavor profile by muddling apples and swapping out higher-proof applejack with apple brandy for a smoother taste. My first iteration of the drink used Barenjager honey liqueur which tasted artificial. Honey- sweetened Benedictine provides a more nuanced and herbal profile and makes for a much better drink.
The Apple Bee
SpiritBrandy
Cocktail familyDaisy · Smash
FlavorsFresh · Fruity · Herbal
Makes
Ingredients
2ozClear Creek Reserve 8-Year Apple Brandy
3/4ozFresh Squeezed Lemon Juice
3/4ozBenedictine
1/4ozHoney Syrup3 Parts Honey to 1 Part Water
1/4Honeycrisp or Similar Apple
Method
Roughly chop the apple and place in the bottom of shaking tin.
Muddle apple well to release juices.
Add remaining ingredients to tin, add ice and shake until well chilled, about 15 seconds.
Double strain over a large rock in a double old-fashioned glass and garnish.
