Sabbath Calm

Frank Caiafa | New York

In this modern eggnog recipe, Frank Caiafa calls on coffee and coconut liqueur to add complexity and depth to the dessert-like drink.


Serving: 1

  • 3/4 ounce brandy, preferably Cardenal Mendoza Solera Gran Reserva
  • 3/4 ounce port
  • 3/4 ounce French roast coffee (chilled)
  • 3/4 ounce heavy cream (or half and half)
  • 1/4 ounce coconut rum liqueur, preferably Kalani
  • 1/2 ounce simple syrup
  • 1 whole egg

Garnish: grated nutmeg

  1. Combine the egg and simple syrup in a mixing tin and dry shake without ice for 5 seconds.
  2. Add remaining ingredients and ice and shake for 10 seconds.
  3. Fine strain into a small wineglass or cocktail glass.
  4. Garnish with grated nutmeg.

Tagged: eggnog