Every Friday, Mike Augustyniak will be picking up a new cocktail recipe from a local mixologist. Throughout December, he’s getting his inspirations from The Strip Club near downtown St. Paul. This week’s selection may be the most wonderful think to imbibe during “the most wonderful time of the year.”
3 eggs, separated
2 oz. Rum
1 oz. Licor 43
1 oz. Velvet Falernum
¼ cup Nog Syrup*
1 tbsp. Sugar
4 oz. Heavy Cream
2 oz. Whole Milk
In Saucepan, Combine: 1 cup water, 1 cup Brown Sugar, ¼ tsp cayenne pepper, 1 ½ tsp fresh ground nutmeg, 1 cinnamon stick, ¼ tsp allspice berries, ¼ tsp dry ginger. Bring to simmer, lower heat, allow to steep 5 minutes.
Whip yolks vigorously until light in color. Add ¼ cup Nog syrup and whip to combine.
Add booze, cream, and milk to yolk mixture.
In a separate bowl, whip whites & and 1 tbsp sugar until firm.
Fold whites into yolk mixture.
Garnish with fresh nutmeg or Easy & Oskey Autumn Spice Bitters.
I’ve been an egg nog hater for a long time. I’ll be upfront about that. It turns out, though, that I only hate egg nog that comes from a carton. The texture of this holiday egg nog is lighter and frothier than the thick, sludgy mess that I grew up drinking. The lightness extends to the flavor, too, particularly if (as bartender Dan Oskey says) you make the mixture several hours to several days ahead of time; time takes the edge off of the boozy flavor.
About The Strip Club
The Strip Club is located east of downtown St. Paul. “A restaurant and bar from the creators of the Town Talk Diner. We are a casual fine dining restaurant that caters to the hungry,” their website promises.
To find more recipes from Mike’s Mix, click here.