Single Serve Eggnog

Start by measuring 0.5 ounces of simple syrup.

Add 0.75 ounces of overproof rum.

Next, add 0.75 ounces of bourbon.

Crack an egg into a separate tin to avoid any shell getting into the mixture.

Measure and add 1 ounce of heavy cream.

Sprinkle in a little bit of cinnamon and nutmeg.

Combine all the ingredients in the tin and dry shake for about 40 seconds to emulsify the egg and whip the cream.

Add a small, dense piece of ice to the mixture and shake until the ice is completely dissolved.

Strain the mixture into a Georgian punch glass or footed rocks glass.

Garnish with a little more cinnamon and nutmeg.

Equipment Needed

Allergens