One Bottle One Drink – Eggshells
Ferrand Spirits always sends out great Christmas presents. This year I got a stollen made with their rum. The logical thing to do was to pair it with an Eggnog. So, I based my recipe on the classic one I found at Jeffrey Morgenthaler’s blog and obviously used Plantation Rum in it.
On Jeffrey Morgenthaler’s blog you of course can find the more famous Eggnog version using tequila and sherry. However, he also lists an original version. I based my recipe on the latter and used a split based between Plantation Isle of Fiji and raisin infused Rum as the base spirit.
Whole eggs and everything
To be honest, I never made an Eggnog. I even probably never used a whole egg in a drink. Apart from that, I also added a bit of orange curacao and kept the rest the same. Obviously, every Eggnog needs a healthy dose of nutmeg on top to round everything off.
3 cl Raisin Infused Rum*
0,75 cl Pierre Ferrand Dry Curacao Liqueur
9 cl Whole Milk
6 cl Cream
4,5 cl Superfine sugar
Beat eggs in blender – add sugar – blend – fill Cocktail glass;
Garnish:Orange Twist; Song: Wild Child – Eggshells;
*Infuse 20 g of raisins in 200 ml of Plantation O.F.T.D. – let sit for foru to five days – strain – bottle in clean bottle.
The “Eggshells” starts with a really warming mouthfeel. Next you can taste the ester notes from the rum as well as notes of raisins. Furthermore, you can taste some Christmassy spices and a whole bunch of nutmeg notes. It goes without saying that the Eggnog works especially well with the stollen!
