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Rum & Eggnog

‘Tis the season for boozy cocktails. To be honest I’ve always had a bit of a love-hate relationship with eggnog. On one hand it’s creamy and delicious, and on the other it’s raw eggs - Ick! However, over the last few years I have developed a taste for cocktails with raw egg whites – think of a beautifully frothy whiskey or bourbon sour, ahhh be still my beating heart - you do know that froth is almost always a raw egg white, right?!

Anyway, it’s high-time I accepted the yellow part of a raw egg as fair game; those of you who know me well, know I have a yolk problem. So, here we are, it’s December and I’m on the prowl for deliciously festive cocktails, with which I can impress anyone who happens upon my door.

This cocktail is exceptional. It’s easy and delicious, it comes together in seconds, and you probably have all the ingredients on hand at this very moment.

Rum & Eggnog

1 egg

1 shot Sailor Jerry Spiced Rum

1 shot cream

1 shot maple syrup

¼ – 1/3 shot cognac or whiskey



Chill your glass! This is important, even if you only stick it in the freezer while you’re making the cocktail, but it would be better if you chilled it longer.

Crack the egg into a cocktail shaker, add the rum, cream, maple syrup, and cognac. Put the lid on and dry shake ( which is to shake without ice) the ingredients for 20-30 seconds. Remove the lid, rasp in some fresh nutmeg, add a handful of ice cubes, put the lid back on, and shake again for another 20-30 seconds. The more you shake the frothier the drink will be.

Using a cocktail strainer, strain the liquid into a chilled glass, and garnish with a few more rasps of nutmeg.

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