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This old-school eggnog recipe makes bourbon the star of the show.
3/4 cup granulated sugar
1 pint cream
1 pint milk
2 cups Four Roses bourbon
1 oz. aged Jamaica rum
Tools: electric beater
Garnish: grated cinnamon and/or nutmeg
Beat the yolks and whites of 6 eggs separately. Add 1/2 cup of sugar to the yolks while beating. Add 1/4 cup of sugar to the whites after they have been beaten very stiff. Combine the egg whites with the yolks. Pour in cream and milk, as well as the bourbon and rum. Stir thoroughly. Serve very cold with grated nutmeg and/or cinnamon.
Makes 5 pints.