Vintage Eggnog

50 oz
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
30 oz
Milk, the nutritional protein and lactose packed white stuff, is used in some cocktails for a foamy structure and leathery mouthfeel. It is also used in a technique called fat-washing, google dat!
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 bottle
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
12.5 oz
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.
12.5 oz
A fortified wine made in the Madeira Islands off the Portugese coast. It is produced in a variety of styles from dry aperitif to sweet dessert wines.
12.5 oz
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
20 oz
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.

Makes about 30 drinks! Working in batches, blend the sugar and milk until the sugar is dissolved. Transfer to a large container. Working in batches, blend the eggs and milk mixture at low speed until the eggs are well blended. Transfer to another container and add the remaining ingredients. Pour the mixture from one container to another a few times until well blended. Funnel into bottles and age in the refrigerator for at least 2 weeks (and up to 2 years!) before serving. #batch #blend #straight

“I’m still haunted by the experience of cracking hundreds of eggs, and blending gallons of dairy and pounds of sugar for these batches. Though it does makes me smile a little bit knowing that the Death & Co New York team is suffering through the same prep every holiday season, our guests would crucify us if we didn’t put it on the menu. Due to high demand, it’s tough for us to keep up with the long aging process, but if you have the patience, let this nog age for a few months, and the flavor and texture will change drastically over time.” -Tyson Buhler

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