Lowcountry Eggnog

Eggnog recipe using bourbon and amaro from Charleston's High Wire Distilling

I love eggnog. I also love all of the spirits produced by High Wire Distilling in Charleston, SC. I think they’re making some of the absolute best stuff out there. Lately. I’ve been making a  Manhattan-ish drink with their bourbon and amaro. So why not try it as a nog? I took my old standby recipe (the infamous Fernet Nog) and swapped the liquors. I traded my usual agave or maple syrup for hickory syrup made by Falling Bark (formerly Wildwood). It makes quite the drink. Try it and tell me you’re not a nog convert.

Lowcountry Eggnog

1.5 oz Revival Bourbon
1.5 oz Southern Amaro
1 T Hickory Syrup
1 Whole Egg
4 oz Whole Milk
Dash of Nutmeg

Put all ingredients into a cocktail shaker with ice. Shake 30 seconds. Enjoy

Note: Use pasteurized eggs if you care about that sort of thing, which I don’t. Use freshly grated nutmeg if available. Strain, if you like, if there’s ice left after shaking.

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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