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Holiday Cocktail Recipe: Spiked Eggnog

Photo courtesy of 1886
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Some might get excited for the holidays because of the family, others for the food. But for a select few, it's all about the booze. Not only is a great way to deal with difficult relatives, but frankly, the warming nature of spirits just seem to go hand in hand with seasonal flavors. And besides, it's a great time to get crafty in the kitchen.

Which brings us to eggnog. Forget that store-bought nonsense. You're spending all that time creating lavish cookie platters and 10-course meals, you might as well put some thought into your libations. Especially something with some history.

Says Time Magazine:

Most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs. Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health.
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So it would make sense like a historic bar like 1886 over in Pasadena would do such a bang up job making nog. Not only do they have a great fireplace to sip it by, but they've also been generous enough to share the recipe with us.

Here's how it's done:

1886 Eggnog


2 oz cognac
.75 oz simple syrup
.5 oz heavy cream
1 whole egg

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Add all ingredients into a shaker tin and shake without ice. Once mixture is completely emulsified, add ice and shake for 8 to 10 seconds. Pour over ice in a tall (collins) glass and garnish with fresh grated nutmeg.