Auld Lang Syne Eggnog
I have a deep appreciation for eggnog (and its cousin, Tom & Jerry). Because of my fondness for the holiday classic, I’ve developed several recipe for eggnog over the years, both large-format and single serve. This one combines two of my favorite versions–one with rum, rye, and Cognac and one with sherry and Madeira–and streamlines it into a single-serving variation that has a classic flavor profile with a dried fruit note.
INGREDIENTS
1 oz. half and half
1 (small) whole egg
1½ oz. medium-dry Madeira
¾ oz. aged rum
¼ oz. fig syrup
Nutmeg, for garnish
ABV LEVEL
Combine all in a shaker. Don’t add ice and seal the shaker. Hold shaker together firmly. (In the absence of ice, the air in the shaker will want to expand; holding it together firmly will act against this.) Shake hard for 10 seconds. Open shaker back up and add ice about three-quarters of the way up. Seal shaker normally and shake vigorously for 8-10 seconds. Set a Hawthorne strainer on top of your shaker and hold a fine mesh strainer over your glass, then strain the drink through both strainers into the coupe. Grate nutmeg on top.