Eggnog Cocktail Recipe

Rum

Author: The Bar Team & Lauren Mote

What you’ll need

Ingredients

Serves:

Rum
Ron Zacapa Centenario Sistema Solera 23 Year Old Rum, 70cl
1.5oz
36% Cream or milk
2oz
Black tea syrup
1oz
Whole egg
1
Sugar or honey (optional)
10oz
Nutmeg sprinkle sprig twist dash
1

1.8 units of alcohol per serving

Equipment

1 x Moose mug
1 x Container
1 x Tea strainer
1 x Cocktail shaker
1 x Ice

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Method

Steep

Add 5 tea bags of preferred breakfast or earl grey tea to a container, and top with 300ml hot water. Steep for 10 min, strain and reserve the tea water.

Mix

Combine with 300g white sugar or honey, stir to dissolve. Store in fridge, use within 7-10 days.

Shake & Strain

Add all ingredients to a shaker, and viciously dry shake without ice to emulsify the egg. Add ice and shake hard. Double strain into a moose mug.

Garnish

Top with freshly grated nutmeg.

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