Baltimore Egg Nogg

Baltimore Egg Nogg
1 Fresh Egg.
1/2 Tablespoonful Sugar. (1/2 tablespoon Caster Sugar)
1/4 Glass Brandy. (1/2 oz Osocalis Fine Alambic Brandy)
1/4 Glass Jamaica Rum. (1/2 oz Smith & Cross Jamaican Rum)
1/2 Glass Madeira. (1 oz Cossart and Gordon 5 Year Bual Madeira)
1/2 Pint Fresh Milk. (4 oz (I am cheating) Goats Milk)
Shake well and strain into long tumbler. Grate nutmeg on top.

I like to pretend that I have some sort of insight into the Savoy Cocktail Book, but it is a big book. I had been ignoring most of the back of the book until relatively recently. Janiece Gonzalez found this recipe and started making the Baltimore Egg Nog for people about a year ago after a couple Savoy nights. It totally caught me by surprise. Maybe my favorite egg nogg ever and has been really popular with whomever we have made it for.

If there is any trick to it, it is to go with a Madeira with some character, not that bullshit “Rainwater” Madeira. Well, that and a flavorful and funky Jamaican Rum, like the Smith & Cross.

Yes, I once again display a brazen disregard for personal safety, by cracking ice with a chef’s knife. I do have an ice pick, but it scares me. I don’t really know how to use it and feel fairly certain that the first time I tried it, I would have it sticking in my palm. So I use the knife I am comfortable with to crack ice. Your Mileage May Vary. In deference to Frederic’s good point and Chris’ squeamishness, I promise not to show this technique in any future videos.

Regarding safety: Clearly, holding ice cubes in your hand and cracking them with a 6 inch chef’s knife isn’t really, uh, wise? Don’t do that. Or if you do, don’t say you saw me do it here. You can, however, blame Andrew Bohrer, who showed me this technique. Also, as with any recipe containing uncooked eggs, there is some small chance of salmonella. If that risk bothers you, use pasteurized eggs.

Music is from the Dodos new CD, “No Color”.

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.

3 thoughts on “Baltimore Egg Nogg

  1. Death defying indeed! I think The Sabre Dance might be a more appropriate sound track. ;)

    As this is clearly narrated by Harold Ramis could you also post some old $DAILING FOR DOLLAR$ clips or perhaps tell us about an exciting career in electrostethoscoposcpy?

  2. I use this Japanese anvil ice pick. It’s pretty expensive in the US, but was only about $10 in Tokyo, so if you know someone going there or someone who can mail it to you, I’d go that route. I don’t use the pick part for anything smaller than a large ice block. For the 2×2 or 1×1 Tovolo ice cubes, I use the anvil head to break the ice, akin to a pointy hammer. The pointy part of the anvil is pretty good at getting clean breaks. If the ice is particularly hard, you can score in a couple points with the pointy end, then break through with the flat edge on the opposite side of the anvil head. You don’t get as consistently straight breaks as you do with an ice, but instead end up with interesting and dramatic lumps of ice, which I think can be pretty nice aesthetically, especially if the ice is pretty clear. The other big upside of the anvil ice pick is simply that I feel really safe using it, even when applying a lot of force. I’m sure with more practice & skill you could produce consistent right angles with this tool if that’s important to you.

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