A staple drink of the holiday season, eggnog often gets a bad rap—the result, we surmise, not of people’s fear of eating raw eggs but of those awful premade eggnog mixes sold in cartons at most grocery stores. At Poste Moderne Brasserie, bartender Rico Wisner makes a mix-free version of the drink, called the Egg ’n’ Grog ($13). Wisner also skips the heavy cream, opting instead for milk to keep the cocktail from becoming overwhelmingly thick and heavy. Take a look at his demonstration in the video below, and be sure to get the recipe after the jump so you can make your own nog at home.
Egg ’n’ Grog
Rico Wisner, Poste Moderne Brasserie
2 ounces spirit blend (recipe below)
1 ounce spiced simple syrup (recipe below)
2 ounces milk
1 egg
Nutmeg to taste, freshly grated
Pour spirit blend, spiced simple syrup, and milk in a glass. Add the egg. Add ice and shake ingredients well. Strain the mix into a chilled sundae glass. Garnish the glass with the nutmeg.
Spirit Blend
¾ ounce Captain Morgan Private Stock Spiced Rum
½ ounce Bacardi Select
¼ ounce Germain-Robin Alambic Brandy
¼ ounce Cartavio gold rum
1⁄8 ounce Hidalgo Fino sherry
Mix all ingredients and stir to combine.
Spiced simple syrup
Makes approximately 1 quart
2 cups water
1 cinnamon stick
2 whole cloves
2 whole allspice, cracked or ground
¼ freshly grated nutmeg seed
2 cups sugar
¼ ounce vanilla extract
Bring water to a boil. Freshly grate outer portion of cinnamon stick into the water and add the whole stick. Add cloves, allspice, and nutmeg. Boil for approximately 15 minutes until well flavored. Add sugar and stir until clear, then remove from the heat. Strain through a fine mesh strainer or cheesecloth. Add vanilla and let cool.
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