Bittered Sling Bitters | “Claus”trophobic Egg Nogg
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“Claus”trophobic Egg Nogg

"Claus"trophobic Egg Nogg

“Claus”trophobic Egg Nogg

We set out on a voyage to get as close to the North Pole as we could, but Ireland was as far as we got. If you’re in a chilly place, no better feeling than sitting by a warm fire, with cozy socks and all the flannel pyjamas you can find. Egg Nogg is great for this occasion. You can always sub any other whiskey, rum or brandy in for the Irish whiskey. We like to build the egg noggs with two method choices: 1) shake like a sour (hard) or 2) shake like a Ramos (method below).

1.50 oz | 45 ml Jameson Irish whiskey
2.00 oz | 60 ml heavy cream
1.00 oz | 30 ml demerara sugar syrup 1:1
1 whole egg
2 dashes Bittered Sling Arabica Coffee Bitters
Grated nutmeg, for garnish (and LOTS of cookies).

Add the whiskey, heavy cream, sweetener, egg and bitters to a shaker. For standard shake, add ice and shake for 10 seconds hard. For the Ramos method, shake with 3 ice cubes until they disappear inside (30 seconds – you can hear it); from there, dry shake 30 seconds, and throw with ice for 30 seconds. Whatever method you choose, pour neat into your favourite (and creepiest) festive mug you only use once a year – that’s the one! Garnish with grated nutmeg and some cookies on the side.