The Egg Nogg is essentially an American Beverage, although it has been appreciated throughout the world for many years. Its introduction throughout Christmas time in the Southern States of America is traditional. In Scotland it is known as “Auld Man’s Milk.”
1 Tablespoonful Powdered Sugar. (Generous Teaspoon Caster Sugar)
1 Glass of any Spirit desired. (2 oz Banks 5 Island Rum)
Fill glass with Milk. (2 oz Meyerberg Goats’ Milk)
Shake well and strain into long tumbler. Grate a little nutmeg on top.
So, if a “Flip” is a Toddy (or Sling) plus an Egg, Egg Nogg is a Cold Toddy (or Sling) plus an egg and a good amount of Milk. Served Hot, Egg Nogg is a Tom and Jerry. Generally, you’ll see these with 1 to 2 (or more) times the Milk as the amount of spirits included. I try not to drink Cows Milk, so I am using equal parts Goats Milk to the Spirits.
Initially I was hoping to split the Spirits between the Banks 5 Island Rum and Barbancourt 5. Sadly, a miscalculation resulted in 2 oz of Banks 5 Island being poured into the mixing tin. Damn it! Well, I can’t say I was entirely pleased, as much as I like Banks 5 Island, I was really looking forward to a bit more of the aged rum taste.
To be honest, Barbancourt 5 Star is about my favorite rum for Egg Nogg, so I was pretty disappointed to have mis-measured the Banks 5 Island. I guess I could have made two Noggs.
Still, the Batavia Arrack in the Banks 5 Island gave this version of Egg Nogg a lot of character, for better or for worse.
Regarding safety: As with any recipe containing uncooked eggs, there is some small chance of salmonella. If that risk bothers you, use pasteurized eggs.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.