Nog Nog Noggin’ on Heaven’s Door

Fanny Chu, Donna | Brooklyn, NY

One of the ways in which Fanny Chu reinforces the escapist atmosphere of Donna is by creating cocktails that directly evoke a particular place. Her Nog Nog Noggin’ on Heaven’s Door draws on the flavor profile of Crema Catalana (“one of my faves,” she says), a custard-like Spanish dessert that she encountered while traveling through Catalonia with her fiancée. To translate it into drink form, Chu builds on a whiskey base complemented by Cognac, Cachaça, orange liqueur, cinnamon syrup, cream and eggs and serves it from Donna’s slushy machine.


Serving: 1

  • 1 large egg
  • 1 ounce sugar (by volume)
  • 1 ounce bourbon, preferably Medley Brothers Bourbon
  • 1/2 ounce cognac, preferably Pierre Ferrand 1840
  • 1/2 ounce Cachaça, preferably Avuá Cachaça Amburana
  • 1/2 ounce orange liqueur, preferably Torres Magdala
  • 1 ounce whole milk
  • 1 ounce half and half
  • 1 ounce heavy cream
  • 1/2 ounce cinnamon bark syrup

Garnish: orange crescent

  1. Blend the egg in a Vitamix until smooth and creamy.
  2. Add sugar and blend until incorporated.
  3. Add remaining ingredients and blend until combined.
  4. If texture is not as desired, add pebble ice and blend until desired texture is reached, or freeze overnight.
  5. Pour into a coupe to serve.

Tagged: Donna