Sarah Morrissey’s eggnog was deemed the most “cocktail-like” of the entries in our blind tasting, partly due to its presentation, which called for a lavish plume of mint dusted with cinnamon and nutmeg, served in a rocks glass. The recipe itself, however, is categorically nog, with the clever but unexpected flourishes of coffee and vanilla liqueurs bolstering the heirloom eggs, Ronnybrook cream and Lustau brandy de Jerez, for a drink that reads like a melted coffee milkshake in the best possible way.
- 1 heirloom egg
- 1 ounce cream, preferably Ronnybrook Farm
- 1/2 ounce rich cinnamon syrup (see Editor's Note)
- 1/2 ounce vanilla liqueur, preferably Giffard
- 1/2 ounce coffee liqueur, preferably Mr. Black
- Scant 2 ounces brandy, preferably Lustau Brandy de Jerez
Garnish: mint sprig
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Roll into a large rocks glass.
- If necessary, add an ice cube or two to the glass.
- Garnish with a large plume of fresh mint and top with grated nutmeg and cinnamon.
Rich Cinnamon Syrup
2 cups cane sugar
1 cup water
3 cinnamon sticks
In a small saucepan, muddle the cinnamon sticks then add the sugar and water and turn on the heat to medium. Stir until sugar dissolves. Strain out the cinnamon and bottle. Store in the refrigerator for up to two weeks.