Baltimore Egg Nog

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Wine glass
• Garnish: Dust with grated nutmeg
• ABV: 17%

Ingredients

• Rémy Martin 1738 Cognac — 1 oz (30 ml)
• Dark/black/blackstrap rum — 1 oz (30 ml)
• Rainwater/Verdelho med-dry madeira — ½ oz (15 ml)
• Egg (white & yolk) — 1 fresh
• Sugar syrup — ½ oz (15 ml)
• Single cream / half-and-half — ½ oz (15 ml)
• Milk (semi-skimmed/2% fat) — ½ oz (15 ml)

How to make it

1. Vigorously SHAKE all ingredients with ice.
2. Fine strain into chilled glass.

A cocktail with cognac and egg.

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