ENDANGERED COCKTAIL OF THE MONTH-SHERRY EGG NOG

By Pink Lady
‘Tis the season for holiday drinks, and while eggs in cocktails might not be your thing during the other eleven months, surely you’ll want to drink at least one glass of festive eggnog this time of year. And while most people will be content to reach for the premade carton of eggnog, when it comes to making delicious drinks, we’re not most people, are we?

Egg drinks were actually quite common in the early American colonies, and Flips made with raw eggs, ale, rum, and sugar that was then passed back and forth between pitchers were standard pub fare. Like most drinks we know today, Flips morphed over time into single-serving beverages made to order and tailored to individual tastes. They eventually faded from day-to-day popularity, but remain a mainstay of holiday imbibing to this day.

To impress your mixologist friends try mixing up a Sherry Eggnog this season, made with Oloroso sherry in place of cognac and rum. Bartenders in the know love to mix with this fortified wine from Spain, and anyone who’s jumped on the low ABV trend will appreciate being able to toss back a lower test version of the Yuletide classic. This recipe is old though, from the 1862 volume of Jerry Thomas’ How to Mix Drinks, or The Bon Vivant’s Companion. So, it will give you something to talk about at the holiday party, too.

SHERRY EGG NOG
Adapted from How to Mix Drinks, or The Bon Vivant’s Companion
by Jerry Thomas
4 ounces of Oloroso sherry
Yolk of one egg
1 ounce of simple syrup
Milk

COMBINE sherry, simple syrup, and egg yolk in shaker and SHAKE (without ice) for about 10 seconds to emulsify. ADD ice and SHAKE again for a very long time. Strain into an ice-filled 10-ounce tall glass and
TOP with milk. GARNISH with fresh grated nutmeg.

Cin-cin and Happy Holidays!