Barrelhouse Flat bartender Stephen Patrick Cole leans on his culinary background for this take on the wintry classic, which fuses a fluffy meringue with warm milk, bourbon and a rich rum.
1/4 cup water
2 1/2 cups sugar
12 eggs, separated
1/4 tsp. freshly ground cinnamon
1/4 tsp. freshly ground nutmeg
1/8 cup allspice dram (optional)
Combine 1 1/2 cups of sugar with water and bring just to a simmer. In a separate bowl, beat egg whites with an electric mixer on high until soft peaks form. Reduce speed to medium and slowly add hot sugar mixture until fully combined. In another bowl, whisk the egg yolks with the remaining cup of sugar, cinnamon, nutmeg, and allspice dram (if using). Fold the egg white mixture into the egg yolk mixture in three alternating batches until full incorporated. Use immediately, or refrigerate for up to one week.
1 qt. half and half
2 vanilla beans, split down the center
Combine the half and half and vanilla beans in a medium saucepan and bring to a simmer over medium-low heat, stirring constantly.
2 oz. batter
2 oz. hot milk
2 oz. bourbon
1/4 oz. blackstrap rum
To assemble each drink, combine the cocktail ingredients in a pre-warmed mug (make sure your milk is hot) and whisk to combine. Garnish with freshly grated cinnamon and serve.
Stephen Patrick Cole, Barrelhouse Flat, Chicago