This recipe appears in:Ango Nog: An Even-More-Wintry Eggnog
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.
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- 1 fresh egg
- 1 1/2 ounces Angostura bitters
- 1 ounce rich turbinado syrup (see note above)
- 3/4 ounce heavy cream
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.