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Baltimore Eggnog


0.5 oz
A syrup made from the flavoring derived from orchids of the genus Vanilla. you can make it yourself by adding vanilla extract or fresh vanilla pods to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
1.5 oz
A mixture of half cream and half milk, usually 10-18% milkfat, super common in the USA and not super common everywhere else (kinda like fahrenheit). Substitute in your contry with single cream, light and extra light cream. This is used as a foaming agent and for fat-washing in cocktails.
1.5 oz
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
1 oz
Also known as PX, this is the name of a white Spanish wine grape variety grown in several wine regions in Spain. It is intensely sweet and dark; a dessert sherry.
0.33 oz
A sub-set of dark, molasses-driven rums. These rums are very dark in color from added refined sugar (molasses), multiple distillation, and likely, but not always, aging in charred oak. There is no formal definition of black rum, if a recipe calls for this type of rum, it is usually refering to a very very darkly colored rum; a common example is Gosling's Black Seal. Pair it with lemon, lime, ginger and pineapple.
0.33 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
0.33 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
0 grated
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.

Add all the ingredients to a shaker and dry shake without ice. Add ice and shake again vigorously. Strain into a wine glass and garnish with grated nutmeg. #shake #straight


Inspired by The Gentleman’s Table Guide, 1871.


Creamy
The Dead Rabbit, 2015
avg. 4.1 (8)
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