Egg Nog shortage? Tune in to this week's episode to learn how to make Egg Nog from scratch, Dan shares his method for making Egg Nog behind the bar and AC shares an irrelevant historical story on the Hispanic version of Egg Nog known as Rompope.
Dan's Egg Nog
- One ounce Cognac
- One ounce Spiced Rum
- One egg white
- 3/4 ounce simple syrup (demi)
Shake with ice then strain into rocks glass. Garnish with grated nutmeg.
Milos' The Dude Abides
- 1.5 ounce Smith and Cross Rum
- 1/2 ounce Plantation Rum
- 1/2 ounce Tempus Fugit Creme de Cacoa
- Whole egg / dry shake
- 1/2 ounce cinnamon syrup
- 1/4 ounce vanilla syrup
Shake with ice then strain into rocks glass and garnish with Pirouette.
Thank you for tuning in!
Dan Rook and Andrew Clark