Get festive with a tasty glass go Eggnog!
It might be a classic, but just about everyone has their own vacation on this holiday staple. We’re sharing four delicious recipes that each bring their own take to the table. What’s your go-to eggnog recipe? Let us know in the comments!
Park on Fremont Foggy Noggin Martini
- 4 oz. (Vegas local) Ellis Island Egg Nog
- 1 oz. Brandy
- 1 oz. Heritage BSB Brown Sugar Bourbon
- 1 Star anise, for garnish
- Cinnamon dust, for garnish
- Nutmeg dust, for garnish
Preparation: Combine all ingredients and pour into a coupe glass. Garnish with cinnamon, nutmeg and star anise.
- 2 oz. Origin Eggnog
- 3/4 oz. Cognac
- 3/4 oz. Pineapple Rum
- 1/2 oz. Overproof Traditional Dark Rum
- 1/2 oz. Simple Syrup
- 2 dashes Aromatic Bitters
Preparation: Combine ingredients and shake vigorously until chilled. Strain contents into a Nick & Nora or stemmed cocktail glass. Garnish with fresh grated nutmeg and a charred cinnamon stick. Enjoy on a cold night or in charming company (preferably both).
“This recipe uses both rum and cognac to emphasize the baking spices and depth of the eggnog, as well as light tropical fruit notes. The result is a well balanced cocktail that evokes a Colorado holiday with beach front memories. The unique richness of the A2 Guernsey milk envelopes your palate in flavor and is a deceptive match to the robust spirits. When shaken, the A2 proteins create a rich head with a dense foam to add another layer to rest garnishes and aromatics on. Feel free to add charred pineapple slices, orange peel, or even a spritz of your favorite absinthe on top to make the cocktail your own.“
– Jack Bethel
Let It Snow
- 1 oz. Vegas Baby Vodka
- 1 oz. Disaronno
- 1 oz. Heavy Cream
- 1/2 oz. Maker’s Mark Bourbon Whiskey
- Grated nutmeg, for garnish
- Cinnamon stick, for garnish
Preparation: Combine ingredients and shake over ice. Strain into martini glass and top with grated nutmeg and a cinnamon stick.
Don’t Nog It ’til You Try It
From Charleston’s The Bar at The Spectator Hotel master cocktail craftsman, Allen Lancaster.
- 1 oz. Brown butter washed Striped Pig Spiced Rum*
- 3 oz. White chocolate-tarragon eggnog**
Preparation: Combine above ingredients in mixing glass with ice and stir. Strain and pour contents into snifter. Top with fresh grated nutmeg and white chocolate, then garnish with tarragon sprig.
*Brown butter washed Striped Pig Spiced Rum
- 1lb. Unsalted butter
- 1 bottle Striped Pig Spiced Rum
Preparation: Add butter to medium sauce pan at medium to high heat. Cook butter until brown, whisking regularly as not to burn. Remove from heat and add rum. Let stand at room temp for 4-5 hours. Transfer to freezer safe container and put in freezer overnight. Take out of freezer the next day and remove hardened butter from the top. Pour contents through fine strainer and again through coffee filter. Reserve liquid and store in dry cool place.
**White chocolate-tarragon eggnog
- 12 Eggs
- 8 cups Milk
- 4 cups Half-n-Half
- 1 1/2 cups Sugar
- 1 tbsp. Nutmeg
- 1 tsp. White Pepper
- 2 tbsp. Cinnamon
- 1 Med Bunch Tarragon
- 16 oz. Bag White Chocolate Chips
Preparation: Add eggs to mixing bowl, whisk, and set aside. Combine remaining ingredients, except the white chocolate, into a medium sauce pan on medium heat. Let simmer for 10-15 minutes, then strain to remove tarragon. Reserve a small amount and use to temper eggs by slowly whisking it in. Put the remainder back on low heat and add the now tempered egg mixture. Slowly add white chocolate chips, stirring simultaneously, until completely incorporated. Remove from heat, allow to cool, transfer to storage vessel, and refrigerate.