Aged Eg­gnog

MAKES 1 QT. BASE

SAVEUR - - Test Kitchen -

With an elec­tric mixer on low speed, whisk 12 large eggs with 18 ounces sugar un­til the sugar has dis­solved. Pour­ing very slowly so as not to cur­dle the eggs, whisk in 1½ cups bour­bon, ½ cup co­gnac, and ⅓ cup dark rum. Stir in a pinch each of salt and freshly ground nut­meg, then trans­fer to a san­i­tized glass jar and tightly seal. Re­frig­er­ate 3 weeks or up to 2 years, shak­ing the jar at least once a month. To serve, com­bine 2¾ ounces eg­gnog base, 1¼ ounces whole milk, and ¼ ounce heavy cream in a cock­tail shaker with ice. Shake un­til frothy. Strain into a chilled coupe glass and top with freshly grated nut­meg.

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