Baltimore Egg Nogg

Baltimore Egg Nogg
1 Fresh Egg.
1/2 Tablespoonful Sugar. (1/2 tablespoon Caster Sugar)
1/4 Glass Brandy. (1/2 oz Osocalis Fine Alambic Brandy)
1/4 Glass Jamaica Rum. (1/2 oz Smith & Cross Jamaican Rum)
1/2 Glass Madeira. (1 oz Cossart and Gordon 5 Year Bual Madeira)
1/2 Pint Fresh Milk. (4 oz (I am cheating) Goats Milk)
Shake well and strain into long tumbler. Grate nutmeg on top.

I like to pretend that I have some sort of insight into the Savoy Cocktail Book, but it is a big book. I had been ignoring most of the back of the book until relatively recently. Janiece Gonzalez found this recipe and started making the Baltimore Egg Nog for people about a year ago after a couple Savoy nights. It totally caught me by surprise. Maybe my favorite egg nogg ever and has been really popular with whomever we have made it for.

If there is any trick to it, it is to go with a Madeira with some character, not that bullshit “Rainwater” Madeira. Well, that and a flavorful and funky Jamaican Rum, like the Smith & Cross.

Yes, I once again display a brazen disregard for personal safety, by cracking ice with a chef’s knife. I do have an ice pick, but it scares me. I don’t really know how to use it and feel fairly certain that the first time I tried it, I would have it sticking in my palm. So I use the knife I am comfortable with to crack ice. Your Mileage May Vary. In deference to Frederic’s good point and Chris’ squeamishness, I promise not to show this technique in any future videos.

Regarding safety: Clearly, holding ice cubes in your hand and cracking them with a 6 inch chef’s knife isn’t really, uh, wise? Don’t do that. Or if you do, don’t say you saw me do it here. You can, however, blame Andrew Bohrer, who showed me this technique. Also, as with any recipe containing uncooked eggs, there is some small chance of salmonella. If that risk bothers you, use pasteurized eggs.

Music is from the Dodos new CD, “No Color”.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.