Ango Nog

[Photo: Nick Guy]

Instead of rum, brandy, or whiskey, this nog from Anvil Bar & Refuge in Houston uses a generous pour of Angostura bitters as the base spirit. The Angostura adds a punch of winter spices (and a burnt sienna color) to the classic drink.

Note: To make rich turbinado syrup, combine 1 cup water with 2 cups turbinado sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the author: Nick Guy is the accessories editor for iLounge, and covers barware and drinking accessories for The Sweethome. He is based in Buffalo, NY, and on Twitter is @thenickguy.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ango Nog

About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
This recipe appears in: Ango Nog: An Even-More-Wintry Eggnog


  • 1 fresh egg
  • 1 1/2 ounces Angostura bitters
  • 1 ounce rich turbinado syrup (see note above)
  • 3/4 ounce heavy cream


  1. 1

    Crack egg into a cocktail shaker. Add Angostura bitters, rich turbinado syrup, and heavy cream. Shake hard without ice to emulsify egg, about 15 seconds. Fill cocktail shaker with ice and shake until well chilled, about 20 seconds. Strain into tall ice-filled glass and serve.

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