Noggin Knocker

Egg nog’s history can be traced back to the medieval English drink posset, which was a hot egg-based wine or ale mixture, but variations can now be found around the world. This bourbon egg nog gets a bitter boost from the addition of Fernet Branca. It’s a delicious twist on the classic egg nog recipe.

2 oz. bourbon
1 oz. Fernet Branca
3 oz. whole milk
2 Tbsp. Grade B maple syrup
1 large egg (pasteurized if you like)
Tools: shaker, strainer
Glass: rocks
Garnish: freshly grated nutmeg

Combine all ingredients and shake vigorously without ice. Fill the shaker with ice and shake until cold. Strain into a rocks glass and garnish.

Chris Spear, Perfect Little Bites