I love me a good feckin’ pun. And I also love making spontaneous single serving egg nog, especially for the holiday season that is now upon us. I just came up with this scrumtralescent Nog a little while ago and am now feeling its wondrous effects. You should try one too, ye won’t regret it!
2 oz Calvados Boulard V.S.O.P.
1 oz Sesame-Infused Zaya Gran Reserva 12 Rum
0.5 oz Allspice Dram
0.5 oz Golden Raisin-Infused Rittenhouse Rye
0.75 oz Macadamia Orgeat
0.5 oz Nutmeg Syrup
0.25 oz Ginger liqueur
0.25 oz Ginger Syrup
0.25 oz Cinnamon-Clove-Infused Triple Sec
1 oz Cold Brew (Stumptown)
0.5 oz Guinness Draught
1.5 oz Vanilla Almond Milk
3 Drops Mace Tincture
3 drops Elderberry Tincture
1 Dash Peach Bitters
Dry shake everything for at least a minute. Add ice and shake vigorously for another minute or so. Fine strain into a Nog glass or other high volume glass. Garnish with grated cinnamon and nutmeg. Sláinte!
RECIPES: (and oh Lordy there’s a lot of ‘em!)
Sesame-Infused Zaya Rum
Add 2 Tbs Toasted Sesame seeds to one 750ml bottle of Zaya Gran Reserva 12 for 1 hour in an airtight container. Strain and rebottle.
Golden Raisin-Infused Rittenhouse Rye
Add 1/2 cup golden raisins to one 750ml bottle of Rittenhouse Rye. Let macerate for no less than 72 hours in an airtight container. Strain and rebottle.
Macadamia Orgeat (adapted from Dead Rabbit’s Mixology & Mayhem)
1/2 cup Macadamia nuts
1-1/4 cup Hot Water
1-1/4 cup Granulated Sugar
1.75 oz Everclear
1/3 oz Orange Flower Water
Put macadamia nuts in a pot, add water and simmer at 140 degrees Fahrenheit for 30 minutes. Strain out water and process nuts in blender till smooth. Add hot water and let sit for 2 hours. Strain through a cheesecloth and put the leftover Macadamia milk into a pot with the sugar and orange flower water at 158 degrees Fahrenheit, stirring occasionally, till the sugar has completely dissolved. Remove from heat, add Everclear, cool at room temperature, bottle, and refrigerate.
1 cup Sugar
1-1/4 tsp ground nutmeg
Add everything to a pot and heat at 176 degrees Fahrenheit, stirring occasionally, until sugar is completely dissolved. Remove from heat and cool at room temperature for 1 hour. Strain through cheesecloth, bottle, label and refrigerate. Yields about 8 ounces.