Eggnog

Bourbon, cognac, dark rum, eggs, cream, sugar, nutmeg. Colonial American. The original — rich, spirit-forward, completely different from store-bought.

Ingredients

• Bourbon Whiskey1 ounce
• Cognac VSOP1 ounce
• Dark Rum½ ounce
• Egg (separated)1 each
• Heavy Cream2 ounces
• Whole Milk2 ounces
• Sugar1 tablespoon
• Freshly Grated Nutmeg1 pinch

Directions

Whisk egg yolks with sugar until pale. Add spirits, cream, milk; whisk. Whip egg whites to soft peaks; fold in. Refrigerate at least overnight (or up to several weeks). Serve in punch cups with grated nutmeg.

Notes

Separate the eggs; whip the whites to soft peaks; fold in. Aged eggnog (refrigerated for 3+ weeks) is smoother — the alcohol pasteurizes the eggs.