Tom Macy’s Eggnog

Tom Macy, Clover Club | Brooklyn, NY

Coming in third in our blind eggnog tasting was the nog of Tom Macy, partner at Brooklyn’s Clover Club. His recipe called on a duo of vanilla and cinnamon syrups, which lent a Christmas-spice undercurrent to the expected milk, cream and trio of spirits (Cognac, rum and bourbon). The judges found the texture to be silky and satisfying, while the drink cloaked a surprising fruit flavor that made you want to go back for another sip. As Cecchini summarized, “It takes you straight sideways the second you taste it.”

Ingredients

Servings: approximately 5

  • 3 egg yolks (or whole eggs, if preferred)
  • 3 egg yolks (or whole eggs, if preferred)
  • 1/2 cup Cognac, preferably Pierre Ferrand 1840
  • 1/2 cup Cognac, preferably Pierre Ferrand 1840
  • 1/2 cup aged rum, preferably El Dorado 12 Year
  • 1/2 cup aged rum, preferably El Dorado 12 Year
  • 1/2 ounce bourbon, preferably Wild Turkey 101
  • 1/2 ounce bourbon, preferably Wild Turkey 101
  • 1/2 cup heavy cream
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup whole milk
  • 1/4 cup cinnamon syrup (see Editor's Note)
  • 1/4 cup cinnamon syrup (see Editor's Note)
  • 1/4 cup vanilla syrup (see Editor's Note)
  • 1/4 cup vanilla syrup (see Editor's Note)

Garnish: freshly grated nutmeg

Directions
  1. In a mixing bowl or serving pitcher, thoroughly whisk (or blend with a hand mixer) the eggs, cream, milk and syrups together.
  2. Add the spirits while stirring continuously and grate in a whole bunch of nutmeg, to taste.
  3. Refrigerate for at least 3 hours or put in the freezer for 1 hour.
  4. To serve, stir one more time, then pour into small wine glasses or punch cups and grate fresh nutmeg over the top.
Editor's Note

Cinnamon Syrup
1 cup sugar
1 cup water
1/4 cup crushed cinnamon sticks (about 5 sticks)

Combine the sugar and water in a pot over medium heat and stir until the sugar has dissolved. Add the cinnamon, increase the heat and bring to a boil. Let boil for 1 minute then remove from heat and cover. Allow the mixture to steep off heat for at least 4 hours, but ideally 12 hours or overnight. The longer it sits the stronger it will be. Strain out the cinnamon sticks before bottling and storing in the refrigerator. Will keep for several months.

Vanilla Syrup
1 vanilla bean
1 cup sugar
1 cup water

Split the pod in half and chop it into pieces. Combine the ingredients in a pot over medium heat and stir until the sugar is dissolved. Bring to a boil and remove from heat. Let sit at room temperature overnight, then strain and refrigerate.

Tagged: eggnog

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