a Manhattan eggnog cocktail with bourbon, bitters and rmouth

As you’ve probably noticed, I really like cocktails. If you didn’t know, I also really like eggnog. While I could drink it all year, and have been known to throw down a glass in July, I usually wait until after Thanksgiving to start drinking it.

I have a ratio that I like for my eggnog, allowing you to make it by the glass. I like 3 oz of spirits, 3 oz of milk, 1 large egg, 2 tablespoons of liquid sweetener and maybe some spice. This was the base ratio I used for my bourbon/fernet branca Noggin Knocker that ended up on the Imbibe website a few years ago. I’ve started to think about using whole cocktails as the base for an eggnog. Much like my idea of mini cocktails used in boilermakers, I think this is an unexplored realm. I thought a safe place to start would be with a Manhattan, one of my favorite drinks. I was a bit worried about the inclusion of sweet vermouth, but going with the spice-heavy Vya, I remained optimistic. My hope was that there would be enough spice in the vermouth and bitters that I could omit the nutmeg, one of my least favorite spices.

I’m very happy with the result. This is a smooth, very drinkable eggnog. I don’t use pasteurized eggs, and I don’t age mine, so there is still a risk of bacteria with raw eggs. You can decide how you want to proceed. If you have any ideas for great cocktail eggnogs, let me know.

2 oz. bourbon (for this one, I used Jim Beam Black)
1 oz. Vya sweet vermouth
3 oz. whole milk
2 Tbsp. Grade B maple syrup
1 large egg (pasteurized if you like)
2 dashes Angostura bitters

Combine all ingredients and shake vigorously without ice. Fill the shaker with ice and shake until cold. Strain into a glass (I like a brandy snifter or something festive).

Note: this is a lot to put into a shaker with the ice. You might have trouble getting it all in. I wanted to warn you before you end up wearing it..

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