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Eggnog (or egg nog to some) is one of those drinks that people expect to see at holiday parties, and homemade eggnog beats the pants off the store-bought stuff. Traditional recipes often call for bourbon and/or brandy, but this one allows rum to shine as the spirit of choice.
10 large, fresh grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups Mount Gay Eclipse Rum
6 tsp. pure almond extract
6 tsp. pure vanilla extract
1 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
Glass: cocktail, wine, flute or toddy
Garnish: grated nutmeg and cinnamon
Separate eggs into two bowls. Beat yolks until stiff, and beat whites with half the sugar until peaks form. Slowly fold whites and yolks together. Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff. Slowly fold in cream with egg mixture. Add rum and stir gently. Refrigerate overnight, or serve immediately. Serves 18–20.
Jonathan Pogash, World Bar, New York City