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
Italian for 'a little bitter,' this sweet, almond-flavored liqueur is made from either apricot pits, almonds or both. It can be drunk by itself, in coffee, or in many mixed drinks.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
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.
Combine ingredients into a shaker and dry shake, without ice, vigorously. Fill the shaker with ice and shake again until chilled. Strain into a chilled cocktails glass. Dust with grated nutmeg.
For the whiskey: place 2 cinnamon sticks into a mason jar filled with bourbon. Shake well and store for 3 days in the fridge.
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