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Holiday Cocktail Recipe: Spiked Eggnog
Photo courtesy of 1886
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.
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 agreat 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
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Ingredients:
2 oz cognac
.75 oz simple syrup
.5 oz heavy cream
1 whole egg
Method:
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.
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You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
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