Brandy Eggnog
A whole egg shaken with brandy, sugar and milk. Richer than a flip and longer than one.
8ozHighball holds 8 oz of liquidTall glass over ice, so the liquid tops out around 8 oz.Build
| Brandy | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Egg | 1 |
| Simple Syrup | ½ oz15 ml¼ oz9 ml⅝ oz20 ml⅞ oz25 ml |
| Milk | 4 oz120 ml2 ⅜ oz70 ml3 ½ oz105 ml4 ¾ oz140 ml5 ⅞ oz175 ml7 ¼ oz215 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Preparations
Simple Syrup20 minutessee method
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add the brandy, egg and syrup to a shaker with no ice and shake hard for twenty seconds.
- Add ice and the milk and shake again until cold.
- Strain into a highball glass and grate nutmeg over the top.
Mixology by Whiphttps://mixologybywhip.com/recipes/brandy-eggnog
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