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

Like my Facebook page

Follow me on Twitter

Check out my Instagram

Perfect Little Bites Snapchat Snapcode