Breakfast Egg Nogg

Breakfast Egg Nogg
1 Fresh Egg.
1/4 Curacao. (1/2 oz Clement Creole Shrubb Liqueur)
3/4 Brandy. (1 1/2 oz Osocalis Fine Alambic Brandy)
1/4 Pint Fresh Milk. (4 oz Meyenberg Goat’s Milk)
Shake well and strain into long tumbler. Grate nutmeg on top.

Continuing with the out of season Noggs, we have another example, this one with a slightly unusual sweetener, Orange Curacao.

Though I am unclear about exactly why sweetening with Orange Liqueur instead of Sugar makes this appropriate for breakfast.

The implication of Vitamin C?

Nothing wrong with the Breakfast Nogg, but my favorite remains the Baltimore Egg Nogg.

Safety Note: 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.