Eggnog (aka egg nog) is one of those cocktails that people expect to see at holiday parties, and homemade nog beats the store-bought stuff any day. Traditional recipes often call for bourbon and/or brandy, but this eggnog recipe allows rum to shine as the base spirit.
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 the eggs into 2 bowls. Beat the yolks until stiff, and beat the whites with half the sugar until peaks form. Slowly fold the whites and yolks together. Separately, beat the cream with almond extract, vanilla and the remaining sugar in a bowl until stiff. Slowly fold in the cream with the egg mixture. Add the rum and stir gently. Refrigerate overnight, or serve immediately. Serves 18–20.
Jonathan Pogash, New York City