Egg Nog. It’s rich, sweet, unapologetically heavy, and about as subtle as a holiday sweater—but damn if it isn’t worth every indulgent sip.
This Manhattan Egg Nog takes the soul of the iconic cocktail and dresses it up for the season. Think bourbon, vermouth, and all the creamy decadence you didn’t know you needed. Use a good Spanish vermut, loaded with warm baking spices, and it will do the yuletide heavy lifting.
Bonus: It makes just over 750ml—perfect to stash in a Cueva Nueva bottle. Let it sit overnight before diving in—or don't, do what you want.
Creates roughly 750ml of Egg Nog
Ingredients:
3 eggs
100g granulated sugar
3oz bourbon or rye
4oz Spanish vermut
9oz whole milk
8oz heavy cream
1tbsp 100% maple syrup
Fresh nutmeg, for garnish
Directions:
In a blender, beat 3 eggs until smooth
Slowly incorporate sugar until incorporated and dissolved
Slowly add bourbon, vermut, whole milk, heavy cream, and maple syrup
Refrigerate overnight and serve in small chilled cups
Grate a bit of fresh nutmeg over the top for garnish